Save There was a Tuesday in late June when I had too many cherry tomatoes from the farmers market and leftover chicken in the fridge. I tossed them into a skillet with pasta, balsamic, and handfuls of fresh basil, and the kitchen smelled like an Italian piazza at sunset. My neighbor knocked on the door asking what I was cooking, and I ended up setting another plate. That accidental dinner became this recipe, a bright, summery tangle of flavors that feels both fancy and effortless.
I made this for my sister the evening before she moved across the country. We sat on the back porch with bowls in our laps, the pasta still steaming, and talked about nothing important while the sun dropped behind the trees. She told me later she tried to recreate it in her new apartment but forgot the balsamic, and it just wasn't the same. Now every time I make it, I text her a photo.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the tomato juices and bits of melted cheese, making every bite flavorful instead of slippery.
- Boneless, skinless chicken breasts: Searing them first locks in moisture and adds a golden crust that contrasts beautifully with the soft pasta.
- Garlic and shallot: This aromatic duo forms the savory backbone of the dish, their sweetness blooming in olive oil without overpowering the tomatoes.
- Cherry tomatoes: Halved and cooked just until they burst, they release a bright, jammy sauce that coats everything naturally.
- Extra-virgin olive oil: Use a good one here, it shows up in the final drizzle and ties all the fresh flavors together.
- Balsamic vinegar: Just a tablespoon adds a tangy sweetness that balances the richness of the cheese and chicken.
- Fresh basil and parsley: Torn basil brings that unmistakable summer perfume, while parsley adds a clean, herbal finish.
- Parmesan and mozzarella: Parmesan gives nutty depth, and fresh mozzarella melts into creamy pockets that make you slow down and savor.
- Kosher salt, black pepper, and red pepper flakes: Season boldly, the pasta needs it, and a pinch of heat wakes up the sweetness of the tomatoes.
- Pasta cooking water: Starchy and salty, it loosens the sauce and helps everything cling together like it was meant to be.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before draining, scoop out a mugful of that starchy cooking water and set it aside, it will save your sauce later.
- Season the chicken:
- While the pasta bubbles away, pat the chicken breasts dry and season both sides generously with salt and pepper. This step seems small, but it makes all the difference in flavor.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in gently. Let it sear undisturbed for 5 to 7 minutes per side until golden and cooked through, then transfer to a cutting board to rest.
- Saute the aromatics:
- Add the remaining tablespoon of olive oil to the same skillet, lower the heat to medium, and toss in the shallot and garlic. Stir constantly for a minute or two until they smell sweet and fragrant, watching closely so they don't burn.
- Cook the tomatoes:
- Tumble in the halved cherry tomatoes and let them soften for 3 to 4 minutes, stirring occasionally until they start to collapse and release their juices. Stir in the balsamic vinegar and a pinch of red pepper flakes if you like a little warmth.
- Combine everything:
- Slice the rested chicken into half-inch pieces, return it to the skillet along with the drained pasta, and toss gently to coat. If it looks dry, splash in some of that reserved pasta water and stir until everything glistens.
- Finish with cheese and herbs:
- Pull the skillet off the heat and fold in the basil, parsley, Parmesan, and mozzarella, tossing until the cheese begins to melt and the herbs are scattered throughout. Taste and adjust the salt and pepper to your liking.
- Serve:
- Transfer to bowls or a big platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves. Serve immediately while the mozzarella is still melty and the pasta is hot.
Save The first time I brought this to a potluck, someone asked if I had catered it. I laughed and told them it was just pantry pasta with chicken, but they didn't believe me until I wrote down the recipe on a napkin. That moment reminded me that the best dishes aren't always the most complicated, they're the ones that taste like care and attention, even when they come together quickly.
How to Pick the Right Pasta Shape
Penne and fusilli work beautifully here because their ridges and spirals grab onto the tomato juices and melted cheese. I have tried this with spaghetti, and while it tasted fine, it just slid around the plate without soaking up the sauce the same way. Short, sturdy shapes make every bite more satisfying, and they are easier to toss in the skillet without breaking. If you are gluten-free, look for a pasta with some texture, the smoother varieties can turn mushy when you toss them with the hot ingredients.
Make It Your Own
This recipe is forgiving and loves improvisation. I have stirred in a handful of arugula at the end for peppery bite, swapped chicken for seared shrimp when I had it on hand, and even made it vegetarian by omitting the meat and adding white beans for protein. A splash of white wine in place of some pasta water makes it feel a little fancier, and sun-dried tomatoes can stand in if fresh ones are out of season. The backbone of garlic, balsamic, basil, and cheese stays the same, so play around with what you have and what sounds good.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will absorb some of the moisture as it sits. When you reheat, add a splash of water or chicken broth to the pan and warm it gently over medium-low heat, stirring often so the cheese doesn't seize up. I don't recommend freezing this dish because the fresh mozzarella and tomatoes lose their texture, and the basil turns dark and sad.
- Reheat gently with a little added liquid to bring back the saucy consistency.
- Store in a shallow container so it cools quickly and evenly in the fridge.
- Eat within three days for the best flavor and texture.
Save This dish has become my go-to when I want to feel like I'm taking care of someone, including myself. It's bright, comforting, and always tastes like summer, no matter what month it is.
Questions & Answers
- → What type of pasta works best for this dish?
Penne or fusilli pasta works exceptionally well as their shapes hold the tomato juices and melted cheese nicely. Other short pasta shapes like rotini or gemelli would also be suitable alternatives.
- → Can I make this vegetarian?
Yes, simply omit the chicken and increase the cheese quantity or add white beans for protein. The dish remains flavorful with the cherry tomatoes, balsamic, and fresh herbs as the primary seasonings.
- → How do I know when the cherry tomatoes are properly cooked?
The tomatoes are ready when they begin to soften, wrinkle slightly, and release their juices into the skillet. This typically takes 3-4 minutes over medium heat and creates a natural, light sauce coating the pasta.
- → Why reserve pasta cooking water?
The starchy pasta water helps bind the ingredients together and loosens the sauce if it becomes too thick. Adding just a splash creates a silky consistency that clings to the pasta and chicken pieces.
- → Can I prepare components in advance?
You can cook the pasta and chicken ahead of time, storing them separately. Reheat gently while preparing the tomato base, then combine everything just before serving with fresh herbs and cheese.
- → What should I serve with this pasta?
A crisp green salad with vinaigrette complements the dish nicely. Crusty bread works well for soaking up any remaining juices, and a light white wine like Pinot Grigio pairs beautifully with the Italian flavors.