Tender chicken and penne with cherry tomatoes, basil, mozzarella, and balsamic glaze.
# What You'll Need:
→ Pasta & Chicken
01 - 12 ounces penne or fusilli pasta
02 - 2 boneless, skinless chicken breasts, trimmed
→ Aromatics & Vegetables
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 pint cherry tomatoes, halved
→ Oils & Vinegar
06 - 3 tablespoons extra-virgin olive oil, divided
07 - 1 tablespoon balsamic vinegar
→ Herbs & Cheese
08 - 8 fresh basil leaves, thinly sliced
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 cup freshly grated Parmesan cheese, plus more for garnish
11 - 1/2 cup diced fresh mozzarella
→ Seasonings
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon freshly ground black pepper, plus more to taste
14 - Pinch of red pepper flakes, optional
→ Other
15 - 1/4 cup pasta cooking water, reserved
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain and set pasta aside.
02 - While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper.
03 - In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Add the chicken breasts and sear 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer chicken to a cutting board and let rest for 5 minutes, then slice into 1/2-inch pieces.
04 - In the same skillet, add the remaining 1 tablespoon olive oil. Reduce heat to medium, then sauté the shallot and garlic for 1-2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet. Cook 3-4 minutes until they begin to soften and release juices. Stir in the balsamic vinegar and red pepper flakes if using.
06 - Return the sliced chicken to the skillet, then add the cooked pasta. Toss gently to combine. If the mixture seems dry, stir in a splash of the reserved pasta water to loosen the sauce.
07 - Remove the skillet from heat. Stir in the fresh basil, parsley, Parmesan cheese, and diced mozzarella until cheese starts to melt and herbs are evenly distributed.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Transfer to serving bowls or a large platter.
09 - Garnish with extra Parmesan, a drizzle of olive oil, and a few basil leaves. Serve immediately.
