Ingredients
Scale
- 12 oz (340g) penne, fusilli, or farfalle
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- 2 tbsp olive oil
- Salt & black pepper to taste
- 1 tsp dried Italian seasoning
For the bruschetta topping:
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 3 garlic cloves, minced
- ¼ cup fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- Pinch of salt
For the pasta sauce:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes (optional)
- ¼ cup reserved pasta water
- Grated Parmesan cheese (for serving)
Instructions
- Cook pasta: Boil pasta until al dente. Reserve ½ cup pasta water before draining.
- Sear chicken: Toss chicken with 2 tbsp olive oil, salt, pepper, and Italian seasoning. Cook in a skillet over medium-high heat 5–6 min until golden and cooked through. Remove and set aside.
- Make bruschetta: In a bowl, combine tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil, and salt. Let sit 10+ minutes to meld.
- Sauté garlic sauce: In same skillet, heat 2 tbsp olive oil over medium. Add garlic and red pepper flakes; cook 30 sec until fragrant.
- Combine: Add drained pasta, cooked chicken, and ¼ cup pasta water to skillet. Toss to coat.
- Finish: Top with bruschetta mixture and grated Parmesan. Serve immediately.
💡 Pro Tips:
– For extra depth, grill the chicken instead of pan-searing.
– Add ½ cup mozzarella pearls for a Caprese twist!
– Best served fresh—bruschetta softens quickly.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 4 | Calories: 420 | Net Carbs: 42g | Fats: 16g | Protein: 32g
Servings: 4 | Calories: 420 | Net Carbs: 42g | Fats: 16g | Protein: 32g