Description
A fresh yet comforting pasta dish inspired by classic Italian bruschetta flavors, featuring juicy chicken, tender pasta, sweet tomatoes, basil, and garlic in one crowd-pleasing bowl.
Ingredients
- 12 ounces short pasta (penne, rotini, or farfalle)
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups cherry or grape tomatoes, diced
- 3 cloves garlic, minced
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- ½ cup reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, reserving ½ cup pasta water before draining.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet and cook chicken 5–6 minutes per side until golden and cooked through.
- Remove chicken, let rest, then slice into bite-sized pieces.
- In a bowl, mix tomatoes, garlic, basil, balsamic vinegar, olive oil, and salt.
- Add cooked pasta to the skillet with a splash of reserved pasta water and toss gently.
- Add sliced chicken and toss until warmed through.
- Remove from heat and fold in bruschetta mixture.
- Top with Parmesan cheese and red pepper flakes if using.
- Add more pasta water if needed, adjust seasoning, and serve warm.
Notes
Add the bruschetta topping off the heat to keep the tomatoes fresh and juicy. Reserve pasta water to help bind everything together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired