Bruschetta Chicken Pasta
🧾 Ingredients:
- 2 chicken breasts (boneless, skinless)
- 250–300g pasta (penne, spaghetti, or your choice)
- 2 cups cherry tomatoes (halved)
- 3 cloves garlic (minced)
- ¼ cup fresh basil (chopped)
- 2–3 tbsp olive oil
- 2 tbsp balsamic vinegar (or glaze)
- ½ cup grated Parmesan cheese
- Salt & black pepper (to taste)
- Optional: chili flakes for a little heat
👩🍳 Instructions:
- Cook the pasta
Boil in salted water according to package instructions. Drain and set aside. - Prepare the bruschetta topping
In a bowl, mix tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let it sit (this brings out the juices and flavor). - Cook the chicken
Season with salt, pepper, and a bit of olive oil. Pan-cook over medium heat until golden and fully cooked (about 5–7 minutes per side). Slice into strips. - Combine everything
Toss the cooked pasta with the bruschetta mixture. Add the sliced chicken on top or mix it in. - Finish
Sprinkle Parmesan cheese and add chili flakes if you like a kick.
💡 Tips:
- For extra richness, add a splash of pasta water or a drizzle of extra olive oil when mixing.
- You can top with mozzarella pearls for a creamier twist.
- Best served slightly warm or at room temperature.