Description
A fresh and flavorful pasta dish that combines seared chicken breast with a vibrant bruschetta topping of cherry tomatoes, garlic, basil, and a splash of balsamic vinegar. Tossed with pasta and finished with Parmesan, this meal is quick, satisfying, and perfect for any night of the week.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz pasta (penne or similar)
- 1.5 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a pot of salted water to boil and cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until cooked through. Remove and set aside.
- In the same skillet, add 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
- Add halved cherry tomatoes. Cook for 2–3 minutes until softened. Add balsamic vinegar and a pinch of salt.
- Slice the cooked chicken and return it to the pan. Add cooked pasta and toss everything together.
- Stir in fresh basil and grated Parmesan. Add a splash of reserved pasta water if needed.
- Taste and adjust seasoning. Serve warm with extra basil and cheese on top.