Ingredients
Scale
- 8 oz pasta (penne or fusilli work best)
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp balsamic glaze (optional)
Instructions
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for 5-6 minutes until golden brown and fully cooked through.
- While the chicken cooks, bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- In a bowl, combine the halved cherry tomatoes, minced garlic, chopped basil, remaining olive oil, and a pinch of salt and pepper. Toss gently to combine.
- Add the cooked pasta to the skillet with the chicken. Pour in the reserved pasta water and toss to combine. Gently fold in the bruschetta mixture and sprinkle with Parmesan cheese. Drizzle with balsamic glaze if desired.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Don’t overcook the pasta—al dente texture is key.
- Add a splash of lemon juice for extra brightness.
- For extra richness, stir in a spoonful of pesto.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg