Name: Bruschetta Chicken Pasta – Fresh, Easy, and Full of Flavor
Ingredients: 2 large boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp garlic powder; Salt and black pepper to taste; ½ tsp dried Italian seasoning; 2 cups cherry or Roma tomatoes, diced; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp balsamic vinegar or glaze; ¼ cup fresh basil, chopped; Salt and pepper to taste; 8 oz penne, spaghetti, or linguine; Salted water for boiling; Optional: ¼ cup grated Parmesan cheese; Optional: 1 tbsp butter for added richness

Ingredients

Scale

For the Chicken:

2 large boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
½ tsp dried Italian seasoning

For the Bruschetta Topping:

2 cups cherry or Roma tomatoes, diced
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar or glaze
¼ cup fresh basil, chopped
Salt and pepper to taste

For the Pasta:

8 oz penne, spaghetti, or linguine
Salted water for boiling
Optional: ¼ cup grated Parmesan cheese
Optional: 1 tbsp butter for added richness

Instructions

1. Cook the Pasta

Boil salted water and cook pasta to al dente.
Reserve ½ cup pasta water before draining.

2. Prepare the Chicken

Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Sear in a hot skillet with olive oil, 5–6 minutes per side.
Let rest, then slice thinly.

3. Make the Bruschetta

In a bowl, mix tomatoes, garlic, olive oil, balsamic, basil, salt, and pepper.
Let sit for 10 minutes to let flavors meld.

4. Combine Pasta and Chicken

In the skillet, toss cooked pasta with butter or olive oil and reserved pasta water.
Add sliced chicken and half the bruschetta mixture.
Toss gently until combined.

5. Serve and Garnish

Plate pasta and top with remaining bruschetta.
Drizzle with more balsamic, add Parmesan, and finish with extra basil.