Ingredients
• 8 oz penne, fusilli, or spaghetti (or gluten-free pasta)
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breast or thighs, diced
• Salt & black pepper to taste
• 3 cups cherry or grape tomatoes, halved
• ¼ cup red onion, finely diced
• 2 cloves garlic, minced
• ¼ cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tsp honey or maple syrup (optional, for balance)
• ½ cup fresh mozzarella pearls (or diced)
• ¼ cup grated Parmesan cheese
• Optional: 2 tbsp cream cheese or mascarpone (for creaminess)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, warm olive oil. Season chicken with salt and pepper, then cook until golden and cooked through. Remove and set aside.
- In the same pan, add tomatoes, red onion, and garlic. Sauté 3–4 minutes until tomatoes begin to soften.
- Stir in balsamic vinegar, honey (if using), and half the fresh basil. Cook 1 minute more.
- Return chicken to the pan. Add cooked pasta, mozzarella, Parmesan, and cream cheese (if using). Toss gently to combine. Warm through 1–2 minutes.
- Taste and adjust seasoning—add more salt, pepper, or a splash of olive oil if desired.
- Serve hot or at room temperature, garnished with remaining basil.
✨ Great for:
• Light dinners
• Meal prep (stores well chilled)
• Outdoor gatherings
💡 Make it cold: Chill completely for a refreshing pasta salad!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 15 mins , Total Time : 30 mins , Servings : 4 , Calories : 420 per serving , Net Carbs: 36g , Fats: 18g , Protein: 28g