Equipment Needed
- Large pot for boiling pasta
- Large skillet or grill pan
- Tongs
- Colander
- Sharp knife and cutting board
- Mixing bowls
- Measuring cups and spoons
Step-by-Step Instructions
First, I get my pasta water salted and boiling. While that’s heating up, I pat the chicken breasts completely dry—this is crucial for a good sear—and season them generously on both sides with salt and pepper. I heat a large skillet over medium-high heat with a tablespoon of olive oil. Once it’s shimmering, I add the chicken. I’ve learned the hard way not to move it for a good 5-6 minutes; letting it develop a beautiful golden-brown crust is key. I flip, cook another 5-7 minutes until cooked through, then transfer it to a plate to rest. The smell of that searing chicken is pure anticipation.
While the chicken rests and the pasta cooks according to package directions (aiming for al dente!), I use the same skillet. There are all those delicious browned bits from the chicken in there. I lower the heat to medium, add the remaining two tablespoons of olive oil, and toss in the minced garlic. I stir constantly for just about 30 seconds until it’s fragrant—watch it like a hawk so it doesn’t burn! Then, I pour in all those halved cherry tomatoes. The sizzle is incredible. I let them cook, stirring occasionally, for 5-7 minutes. You want them to soften and start to wrinkle and release their juices, creating a light, chunky sauce.
Once the pasta is done, I reserve about a cup of the starchy pasta water before draining. This is my pro-chef trick for saucier pasta. I add the drained penne directly into the skillet with the tomatoes. If it looks a little dry, I splash in some of that reserved pasta water, a quarter cup at a time, tossing until the pasta is glossy and perfectly coated. I then turn off the heat and stir in the vast majority of my sliced basil, the grated Parmesan, and the balsamic glaze. The heat wilts the basil just enough, and the cheese melts into the tomato juices.
Finally, I slice the rested chicken breast against the grain into strips. I gently fold the chicken into the pasta. Here’s my favorite part: I scatter the cubes of fresh mozzarella over the top and give one final, gentle toss. The residual heat just begins to soften the mozzarella, creating lovely little pockets of creamy richness. I serve it immediately, topped with more fresh basil, an extra sprinkle of Parmesan, and a final artistic drizzle of that balsamic glaze.
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