Creamy Chicken Balsamic Tomato Bucatini Recipe

Cook bucatini

Bring a large pot of salted water to a rolling boil. Add 12 oz bucatini and cook according to package directions until just shy of al dente (usually 9–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, measure and have 2 cups chicken broth and 3 tbsp aged balsamic ready for the sauce.

Prepare chicken

Pat 1 lb chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper. Slice into 1/2-inch strips for quick cooking.

Sear chicken

Heat 1 tbsp olive oil in a large, heavy skillet over medium-high heat. Add the chicken strips in a single layer and sear 2–3 minutes per side until golden and just cooked through (internal temp ~165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Add 1 finely chopped shallot and 4 minced garlic cloves; sauté 1–2 minutes until fragrant and softened but not browned. Add 1 tsp red pepper flakes and stir for 15 seconds.

Add tomatoes

Add 1.5 cups roasted tomatoes (if using whole plum or cherry, break them up with the back of a spoon) to the skillet and cook 3–4 minutes until they begin to release juices and warm through.

Deglaze & combine

Pour in 2 cups chicken broth and 3 tbsp aged balsamic vinegar to deglaze the pan, scraping any brown bits from the bottom. Bring to a gentle simmer and let reduce 3–4 minutes to concentrate flavor.

Make creamy sauce

Lower heat to medium-low. Whisk in 3/4 cup heavy cream (see note) and 2 oz softened cream cheese until smooth and incorporated. Stir in 3 tbsp grated Parmesan. If sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.

Season the sauce with remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper, tasting and adjusting as needed.

Return chicken to skillet

Return the seared chicken to the skillet and simmer 2–3 minutes to warm through and meld with the sauce.

Combine pasta and finish

Add drained bucatini to the skillet and toss gently to coat in the creamy balsamic tomato sauce. If needed, add more reserved pasta water to loosen (up to 1/2 cup). Stir in 1 tsp fresh lemon juice to brighten flavors, 1/2 cup chiffonade fresh basil, and 2 tbsp chopped parsley. Toss to combine.

Taste and adjust seasoning. Finish with an extra drizzle (optional) of aged balsamic for depth and a grind of black pepper.

Serve immediately, portioning into 4 plates. Garnish with extra basil leaves and a sprinkle of Parmesan if desired.