Ingredients
Scale
For the Bruschetta Topping:
- 2 cups cherry or grape tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Chicken Pasta:
- 2 tablespoons olive oil
- 1 lb chicken breast, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz pasta (such as penne, fusilli, or farfalle)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Additional fresh basil for garnish (optional)
Instructions
- Prepare the Bruschetta Topping:
- In a medium bowl, combine the halved tomatoes, chopped basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.
- Toss gently to combine and let the mixture sit while you prepare the rest of the dish, allowing the flavors to meld.
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add a bit more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute.
- Stir in the heavy cream and bring to a simmer.
- Add the grated Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine Everything:
- Return the cooked chicken to the skillet and stir to coat with the sauce.
- Add the cooked pasta and toss to combine, ensuring the pasta is evenly coated with the sauce.
- Serve:
- Divide the pasta among serving plates and top with the bruschetta mixture.
- Garnish with additional fresh basil if desired and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 32g