Description
A light and fresh pasta dish featuring juicy grilled chicken, a flavorful bruschetta topping, and a zesty balsamic glaze.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pasta:
- 12 oz pasta (penne, spaghetti, or fettuccine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
For the Bruschetta Topping:
- 2 cups cherry tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish:
- 1/2 cup shredded Parmesan cheese
- 2 tbsp balsamic glaze (store-bought or homemade)
Instructions
- Cook the Chicken – Heat 1 tbsp olive oil in a skillet over medium heat. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper. Cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove, let rest, then slice.
- Cook the Pasta – Boil pasta according to package instructions. Drain and set aside.
- Make the Bruschetta Topping – In a bowl, mix diced cherry tomatoes, basil, balsamic vinegar, olive oil, salt, and pepper. Let marinate while preparing the pasta.
- Sauté Garlic & Assemble – In the same skillet used for the chicken, add 2 tbsp olive oil and sauté minced garlic for 30 seconds. Toss in the drained pasta and mix well.
- Serve & Garnish – Divide the pasta onto plates, top with sliced chicken and bruschetta mixture. Sprinkle with Parmesan cheese and drizzle with balsamic glaze.
- Enjoy! – Serve warm with garlic bread or a side salad.
Notes
- Swap chicken for shrimp or tofu for a different variation.
- Add red pepper flakes for a spicy kick.
- Make it lighter by using zucchini noodles instead of pasta.