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Bruschetta Chicken Pasta

A delightful combination of grilled chicken, fresh cherry tomatoes, and aromatic basil tossed with hearty penne pasta in a balsamic vinaigrette. Perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts, grilled and sliced For extra flavor, marinate in balsamic vinegar before grilling.
  • 1 pound penne pasta You can substitute with whole wheat penne for a healthier option.
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chopped Fresh basil is key, but can substitute with parsley or arugula.
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 cup grated Parmesan cheese Can substitute with feta or goat cheese for a twist.
  • to taste salt and pepper

Method
 

Cooking Instructions
  1. Cook the penne pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and red onion, and sauté until translucent.
  3. Add the grilled chicken slices and cherry tomatoes to the skillet, stirring to combine.
  4. Pour in balsamic vinegar and cook for about 2-3 minutes.
  5. Toss the cooked pasta with the chicken and tomato mixture.
  6. Stir in fresh basil, and season with salt and pepper to taste.
  7. Serve with grated Parmesan cheese on top.

Notes

Bruschetta Chicken Pasta is fantastic on its own but can also be paired with a crisp green salad or garlic bread. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to two months.