Ingredients

Scale

250 g pasta (penne or spaghetti)

2 chicken breasts, diced

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon red pepper flakes (optional)

1 cup cherry tomatoes, halved

2 garlic cloves, minced

1 tablespoon balsamic vinegar

¼ cup fresh basil, chopped

½ cup grated Parmesan cheese

Instructions

Cook the Pasta

Cook pasta al dente according to package instructions. Drain, reserving ½ cup of pasta water.

Prepare the Chicken

Heat olive oil in a large skillet over medium heat. Add chicken and season with salt, pepper, oregano, basil, garlic powder, and red pepper flakes. Cook for 6–7 minutes until golden brown and cooked through.

Make the Bruschetta Mixture

In a bowl, mix cherry tomatoes, minced garlic, balsamic vinegar, and fresh basil. Let sit for 5 minutes to combine flavors.

Combine Everything

Add the cooked pasta to the skillet with the chicken. Stir in the bruschetta mixture and a bit of reserved pasta water to bring everything together.

Serve

Top with grated Parmesan cheese and serve immediately.