Pin It One sweltering July evening, I stood in front of my fridge wondering what to do with a pint of cherry tomatoes that were threatening to turn. I had chicken, pasta, and a hunch that something bright and summery could happen if I threw caution to the wind. What emerged from that skillet was a tangle of golden pasta, juicy tomatoes, and herbs so fragrant they made the whole kitchen smell like an Italian garden. That improvised dinner became my go-to whenever I crave something that feels both vibrant and comforting.
I first made this for a group of friends who showed up unexpectedly on a Friday night. I was nervous about stretching what I had on hand, but the moment I tossed the hot pasta with those blistered tomatoes and torn basil, everyone went quiet. We ate straight from the skillet, passing around forks and laughing about how something so simple could taste this good. It became our unofficial summer tradition after that.
Ingredients
- Penne or fusilli pasta (12 ounces): The ridges and curves catch the tomato juices and bits of cheese beautifully, making every bite flavorful.
- Boneless, skinless chicken breasts (2): Searing them until golden creates a savory base for the dish, and slicing them thin keeps each piece tender.
- Garlic (2 cloves, minced): Its sharpness mellows into sweetness when sautéed, forming the aromatic backbone of the sauce.
- Shallot (1 small, finely chopped): Milder than onion but more complex, it adds a subtle depth that balances the acidity of the tomatoes.
- Cherry tomatoes (1 pint, halved): They burst and caramelize in the skillet, releasing natural sugars that turn into a light, tangy sauce.
- Extra-virgin olive oil (3 tablespoons, divided): Use a fruity, quality oil since it flavors both the chicken and the vegetables.
- Balsamic vinegar (1 tablespoon): Just a splash brings a hint of sweetness and acidity that makes the tomatoes sing.
- Fresh basil (8 leaves, thinly sliced): Stir it in at the end to preserve its bright, peppery aroma.
- Fresh parsley (2 tablespoons, chopped): Adds a clean, grassy note that lightens the richness of the cheese.
- Parmesan cheese (¼ cup, freshly grated, plus more for garnish): Freshly grated melts smoothly and adds a nutty, salty finish.
- Fresh mozzarella (½ cup, diced): It softens into creamy little pockets that make every forkful luxurious.
- Kosher salt (½ teaspoon, plus more to taste): Seasons the chicken and balances the sweetness of the tomatoes.
- Freshly ground black pepper (½ teaspoon, plus more to taste): A little heat and spice that ties everything together.
- Red pepper flakes (pinch, optional): If you like a gentle kick, this adds warmth without overpowering the dish.
- Pasta cooking water (¼ cup, reserved): Its starchy magic helps bind the sauce and keeps everything silky.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions. Before draining, scoop out ¼ cup of the starchy cooking water and set it aside.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry and season both sides generously with ½ teaspoon salt and ½ teaspoon pepper.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and let rest for 5 minutes before slicing into ½-inch pieces.
- Sauté the aromatics:
- In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium. Toss in the shallot and garlic, stirring constantly for 1 to 2 minutes until fragrant and translucent.
- Cook the tomatoes:
- Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes until they soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if using.
- Combine everything:
- Return the sliced chicken to the skillet, then add the cooked pasta. Toss gently, adding splashes of reserved pasta water if the mixture looks dry.
- Finish with cheese and herbs:
- Remove from heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella. Toss until the cheese starts to melt and the herbs are evenly distributed.
- Adjust and serve:
- Taste and add more salt or pepper if needed. Transfer to serving bowls or a large platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few basil leaves.
Pin It There was a night when my neighbor brought over a loaf of crusty bread, and we soaked up every last drop of tomato-basil oil from the bottom of the skillet. We sat on the porch with our bowls, talking about nothing important, and I realized that this dish had stopped being just dinner. It had become a reason to slow down and savor something simple.
Making It Your Own
If youre vegetarian or just want to skip the chicken, try adding a can of drained white beans or chickpeas for protein and texture. I once tossed in a handful of baby spinach and arugula right before serving, and the greens wilted into the warm pasta beautifully. You can also swap the penne for any short pasta shape you have on hand, even orecchiette or rigatoni work wonderfully.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to the skillet and warm gently over medium heat, stirring until everything loosens up again. The mozzarella might not be as melty the second time around, but the flavors deepen overnight, which I actually love.
Serving Suggestions
This pasta shines on its own, but a simple arugula salad with lemon vinaigrette or a side of garlic bread turns it into a full spread. On cooler evenings, I like to serve it with a glass of crisp white wine and let the meal stretch out over good conversation.
- Pair with a light Pinot Grigio or Sauvignon Blanc to complement the acidity of the tomatoes.
- Serve alongside crusty bread to soak up every bit of the garlicky, tomatoey oil.
- Top with extra fresh basil and a crack of black pepper just before bringing it to the table.
Pin It This dish reminds me that the best meals dont always come from complicated techniques or fancy ingredients. Sometimes all you need is a hot skillet, a handful of fresh herbs, and the willingness to let simple things shine.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, any short pasta shape works well. Penne, fusilli, rigatoni, or farfalle all catch the tomato juices and cheese beautifully.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be golden brown outside and no longer pink inside.
- → Can I make this ahead of time?
This dish is best served fresh, but you can cook the chicken and tomato mixture ahead. Toss with freshly cooked pasta and add cheese and herbs just before serving.
- → What can I substitute for fresh mozzarella?
You can use shredded low-moisture mozzarella, burrata for extra creaminess, or even cubed provolone. Add it at the end so it melts slightly into the warm pasta.
- → How can I make this vegetarian?
Simply omit the chicken and add protein-rich white beans, chickpeas, or extra cheese. You can also add more vegetables like zucchini or bell peppers for substance.
- → Why reserve pasta cooking water?
The starchy pasta water helps loosen the sauce and creates a silky coating that helps everything cling together. Add it a tablespoon at a time until you reach your desired consistency.