Ingredients
For the Bruschetta Topping:
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2 cups cherry tomatoes, halved
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2 cloves garlic, minced
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1/4 cup fresh basil, chopped
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2 tbsp balsamic vinegar
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2 tbsp olive oil
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Salt and pepper, to taste
For the Chicken:
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2–3 boneless skinless chicken breasts
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1 tbsp olive oil
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1/2 tsp garlic powder
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1/2 tsp Italian seasoning
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Salt and pepper to taste
For the Pasta:
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8 oz penne or spaghetti
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2 tbsp butter
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2 cloves garlic, minced
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1/4 cup grated Parmesan cheese (more for serving)
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Optional: red pepper flakes, more basil
Instructions
1. Make the Bruschetta Topping
In a bowl, mix:
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Cherry tomatoes
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Garlic
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Basil
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Balsamic vinegar
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Olive oil
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Salt and pepper
Let it sit while the rest cooks — the flavors will meld beautifully.
2. Cook the Chicken
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Season chicken with garlic powder, Italian seasoning, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Cook chicken for 5–6 minutes per side, or until golden and fully cooked.
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Remove from heat and slice thinly.
3. Cook the Pasta
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Boil pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water.
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Drain and set aside.
4. Make the Garlic Butter Pasta Base
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In the same skillet used for the chicken, melt butter.
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Add garlic and cook 30 seconds.
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Toss in cooked pasta, add Parmesan, and a splash of reserved pasta water to create a light sauce.
5. Assemble the Dish
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Plate pasta, top with sliced chicken.
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Spoon over generous amounts of the bruschetta topping.
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Sprinkle with extra Parmesan and basil.