Equipment Needed
- Grill pan, outdoor grill, or large skillet
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Tongs
- Microplane or box grater (for the Parmesan)
Step-by-Step Instructions
First, I get my pasta water salted and boiling—it should taste like the sea—and then I focus on the chicken. I pat the breasts completely dry with paper towels; this is my secret for getting a good sear. I rub them with a tablespoon of olive oil, a good sprinkle of salt, and pepper. While my grill pan heats over medium-high, I halve all those little cherry tomatoes. The sizzle when the chicken hits the hot pan is so satisfying. I cook them for about 6-7 minutes per side, until they’re beautifully marked and cooked through. I’ve learned the hard way to resist moving them around—let the pan do its work to create that crust. Once done, I transfer them to a plate to rest. This is crucial for juicy chicken!
While the chicken rests and the pasta cooks according to package directions, I make the bruschetta mixture. Into my large mixing bowl, I combine the halved tomatoes, minced garlic, sliced basil, the remaining 1/4 cup of olive oil, and the balsamic vinegar. I use my hands to gently toss everything, slightly crushing a few tomatoes to let their juices start mingling with the oil. The smell at this point is absolutely intoxicating—garlicky, herby, and fresh. I season this mixture with the remaining salt and pepper. Don’t be shy with the seasoning; the pasta will need it.
By now, the pasta should be al dente. I reserve about a cup of the starchy pasta water before draining it—this is my golden ticket to a silky sauce. I drain the penne and immediately add it, while still hot, to the bowl with the bruschetta mixture. The residual heat from the pasta slightly wilts the basil and takes the raw edge off the garlic, which is exactly what you want. I toss it all together, adding a splash of that reserved pasta water to help the sauce emulsify and cling to every nook and cranny of the penne.
Finally, I slice the rested chicken against the grain into thin strips. I add most of it and half of the grated Parmesan to the pasta bowl and give it one final, gentle toss. I’ve tried mixing everything at once, but adding the chicken at the end ensures it stays tender and doesn’t get lost. I plate it up, topping each serving with the remaining chicken, more fresh basil, a snowstorm of Parmesan, and those dreamy torn pieces of fresh mozzarella if I’m using them. The contrast of temperatures—warm pasta, cool mozzarella—is divine.(See the next page below to continue…)