Ingredients
- 8 oz (225g) pasta (penne or rotini work beautifully)
- 2 boneless, skinless chicken breasts (about 1 lb/450g), cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 4 ripe tomatoes, diced (about 2 cups) – Roma or vine-ripened varieties offer the best flavor
- ¼ cup fresh basil leaves, thinly sliced, plus more for garnish
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente, typically 8-10 minutes. Remember, the perfect pasta for this dish should still have a slight bite to it – overcooking will result in a mushy final texture that won’t hold up to the fresh bruschetta topping. Reserve ½ cup of pasta water before draining to help create a silky sauce later.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season your chicken pieces generously with salt, pepper, and half of the Italian seasoning. Once the oil is shimmering (but not smoking), add the chicken to the pan in a single layer – overcrowding leads to steaming rather than browning. Cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). The caramelization on the exterior of the chicken will add depth of flavor to your final dish.
In a medium bowl, combine the diced tomatoes, half of the minced garlic, sliced basil, balsamic vinegar, remaining Italian seasoning, red pepper flakes, and 1 tablespoon of olive oil. Season with salt and pepper to taste, then gently toss to combine. Allow this mixture to sit while you finish the chicken – this resting period allows the flavors to meld beautifully, enhancing the final taste profile of your bruschetta topping.
Once the chicken is cooked, reduce the heat to medium-low and add the remaining garlic to the same pan. Sauté for 30 seconds until fragrant, being careful not to burn it (burnt garlic can ruin the entire dish with its bitter taste). Add the drained pasta to the skillet with the chicken and garlic, along with 2-3 tablespoons of the reserved pasta water to create a light sauce. Toss everything together, then gently fold in half of the bruschetta mixture and the Parmesan cheese until the pasta is evenly coated with the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: american cuisine