Save My sister showed up one Saturday with a grocery bag of cherry tomatoes from her garden and a challenge: turn them into dinner before they went soft. I had chicken thawed, a box of penne in the cupboard, and no plan whatsoever. What came together in that skillet turned into one of those accidental weeknight staples that feels fancy but never stresses me out. The tomatoes burst into this sweet, tangy sauce that clings to every twist of pasta, and the mozzarella melts just enough to make each bite feel indulgent.
I made this for a friend who swore she didnt like balsamic vinegar. She finished two bowls and asked for the recipe before she left. That splash of vinegar doesnt scream at you, it just deepens the tomato flavor and makes the whole dish taste more alive. Now every time I pull out the balsamic, I think of her scraping her plate clean and laughing about how wrong she was.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch all that juicy tomato goodness and bits of melted cheese, making every forkful satisfying.
- Boneless, skinless chicken breasts: Trim any excess fat before seasoning so they sear evenly and stay tender when sliced.
- Garlic, minced: Fresh garlic blooms in the hot oil and fills your kitchen with that unmistakable aroma that makes everyone wander in asking whats for dinner.
- Shallot, finely chopped: Shallots are sweeter and more delicate than onions, adding a soft, savory backbone without overpowering the tomatoes.
- Cherry tomatoes, halved: Use the ripest ones you can find, they collapse into a chunky sauce that tastes like peak summer.
- Extra-virgin olive oil, divided: The first two tablespoons sear the chicken to golden perfection, the last tablespoon coaxes out the aromatics without burning them.
- Balsamic vinegar: Just one tablespoon brightens everything and adds a hint of sweetness that balances the acidity of the tomatoes.
- Fresh basil leaves, thinly sliced: Stir these in at the very end so they stay vibrant green and fragrant, not wilted and sad.
- Fresh parsley, chopped: A little herbal freshness that makes the whole dish feel more alive and less one-note.
- Freshly grated Parmesan cheese: Grate it yourself for the best melt and flavor, the pre-shredded stuff just doesnt compare.
- Diced fresh mozzarella: Those soft, milky cubes melt into creamy pockets that make you slow down and savor each bite.
- Kosher salt and black pepper: Season the chicken well before it hits the pan, and taste the pasta at the end to adjust.
- Red pepper flakes (optional): A pinch adds a gentle warmth that sneaks up on you without making the dish spicy.
- Pasta cooking water, reserved: This starchy liquid is magic for bringing everything together when the sauce feels too thick or dry.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then scoop out a mugful of that starchy water before you drain. Set both aside while you work on the chicken.
- Season the chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle both sides generously with salt and pepper. Dry chicken sears better and holds its seasoning.
- Sear the chicken:
- Heat two tablespoons of olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in gently and let it cook undisturbed for 5 to 7 minutes per side until golden and cooked through. Transfer to a cutting board and let it rest for 5 minutes before slicing into thick pieces.
- Cook the aromatics:
- Add the last tablespoon of 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 incredible and turn translucent.
- Soften the tomatoes:
- Tumble in the halved cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they start to collapse and release their juices. Stir in the balsamic vinegar and red pepper flakes if youre using them.
- Combine everything:
- Return the sliced chicken to the skillet, add the drained pasta, and toss gently to coat. If it looks dry, splash in a little reserved pasta water and toss again until everything glistens.
- Finish with herbs and cheese:
- Pull the skillet off the heat and stir in the basil, parsley, Parmesan, and mozzarella until the cheese starts to melt and the herbs are evenly distributed. Taste and add more salt or pepper if it needs it.
- Serve:
- Transfer to bowls or a big platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few fresh basil leaves. Serve immediately while the cheese is still melty and the pasta is hot.
Save The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I laughed and told them it took less than an hour and used ingredients I always have on hand. Now its my go-to when I want to impress without actually trying that hard, and it never lets me down.
Choosing Your Tomatoes
The sweetness of this dish lives and dies by your tomatoes, so grab the ripest cherry or grape tomatoes you can find. In the summer I use whatever my neighbor brings over, in the winter I look for the ones sold on the vine because they tend to have more flavor. If your tomatoes are pale or hard, let them sit on the counter for a day or two before cooking, the difference is worth the wait.
Making It Your Own
Ive made this with rotisserie chicken when I was too tired to cook meat, and Ive skipped the chicken entirely and added a can of drained white beans for protein. A handful of arugula or baby spinach stirred in at the end wilts just enough to add color and a peppery bite. You can also use any short pasta shape you have, rigatoni and farfalle both work beautifully.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. When you reheat, add a splash of water or broth to the pan and warm it gently over medium-low heat, stirring occasionally until everything loosens up. The pasta soaks up sauce as it sits, so dont be afraid to add a little extra liquid to bring it back to life.
- Store any extra Parmesan separately and sprinkle it on just before serving for the freshest flavor.
- If youre meal prepping, slightly undercook the pasta so it doesnt turn mushy when reheated.
- This dish doesnt freeze well because the mozzarella and tomatoes break down, so enjoy it fresh or within a few days.
Save This is the kind of meal that makes you feel like you have your life together, even on the messiest of weeknights. Serve it with crusty bread and a simple green salad, and youve got dinner that feels like a celebration.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, penne and fusilli work beautifully, but other short pasta shapes like rotini, farfalle, or rigatoni also catch the sauce and ingredients well. Just cook to al dente for the best texture.
- → How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm and springy when pressed, with no pink when sliced into the center.
- → What's the purpose of pasta water?
The starchy cooking water helps bind ingredients together and creates a light, silky coating on the pasta. Add it gradually if the mixture seems dry—usually just a splash is enough.
- → Can I prepare this ahead?
Cook pasta and chicken in advance, then store separately. Reheat gently with a splash of water or olive oil before tossing with fresh tomatoes and herbs. Add basil and mozzarella just before serving for best texture.
- → What tomatoes work best?
Cherry or grape tomatoes are ideal because they stay juicy and hold their shape. Choose ones that are bright red and slightly yielding when gently squeezed—avoid mushy or overly firm ones.
- → Is there a vegetarian option?
Omit the chicken entirely or replace with white beans, chickpeas, or extra diced mozzarella for protein. You can also add sautéed vegetables like zucchini, bell peppers, or eggplant for more substance.