There’s a certain kind of magic that happens when you bring the vibrant, sun-soaked flavors of a classic bruschetta to a comforting bowl of pasta. I stumbled upon this idea one sweltering summer evening, my kitchen filled with the scent of ripe tomatoes and basil from the garden, craving something that felt both fresh and satisfying. I didn’t want another salad, but a heavy cream sauce felt all wrong. What emerged from that experiment—sizzling garlic, sweet cherry tomatoes bursting in the pan, the savory char from a simple grilled chicken breast tossed with al dente penne—was an instant family favorite. My kitchen smelled like an Italian trattoria, and with one bite, I knew this recipe was a keeper. It’s the perfect bridge between a light summer appetizer and a hearty meal you can cozy up with any night of the week.
Why You’ll Love This Recipe
You’ll love this recipe because it takes everything you adore about that iconic tomato-and-basil starter—the bright acidity, the aromatic garlic, the fresh herbal punch—and transforms it into a complete, protein-packed dinner that comes together in about the time it takes to boil your pasta. It’s deceptively simple, yet the flavors are complex and layered. From my kitchen to yours, I promise this dish delivers a restaurant-quality feel with weekday practicality, and it’s endlessly adaptable to whatever you have on hand.
Ingredients
- 1 pound (16 oz) penne pasta
- 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds total)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 2 pints (about 4 cups) cherry tomatoes, halved
- 4-5 cloves garlic, minced
- 1/3 cup fresh basil leaves, thinly sliced (chiffonade), plus more for garnish
- 2 tablespoons balsamic glaze, plus more for drizzling
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 (8 oz) ball fresh mozzarella, cubed (optional, but highly recommended)
After bullets: The quality of your tomatoes is non-negotiable here. Don’t use pale, out-of-season ones—wait until you can find deep red, fragrant cherry or grape tomatoes; they make a monumental difference in flavor. I’ve tried this with canned diced tomatoes in a pinch, and while it works, the fresh, bright pop of the cherries is truly special. That balsamic glaze? It’s not just a garnish. Its sweet, tangy concentration is the secret weapon that ties the whole dish together—trust me, do not skip it. If you can’t find it, a reduction of regular balsamic vinegar works, but the store-bought glaze is a fantastic pantry staple.
(See the next page below to continue…)