Bruschetta Chicken Pasta
A delightful combination of pasta, diced chicken, cherry tomatoes, and fresh basil, perfect for a quick weeknight meal.
Ingredients
Main ingredients
- 2 pieces chicken breasts, diced Choose lean chicken for a healthier option.
- 8 ounces pasta (e.g., penne or spaghetti) Any pasta shape can work, but penne catches sauce well.
- 2 cups cherry tomatoes, halved Fresh tomatoes elevate the flavor.
- 1/4 cup fresh basil, chopped Use fresh basil for the best flavor.
- 3 cloves garlic, minced
- 2 tablespoons olive oil For sautéing the chicken.
- 1 cup mozzarella cheese, shredded Can substitute with feta or goat cheese.
- to taste Salt and pepper For seasoning the chicken.
Instructions
Preparation
- Boil a pot of salted water and cook the pasta according to package instructions. Reserve a cup of pasta water, then drain the rest.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through (about 6-8 minutes).
- Stir in the minced garlic and cook for an additional 1-2 minutes. Add the halved cherry tomatoes and sauté until they start to soften.
Combining Ingredients
- Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
- Remove the skillet from heat. Stir in the chopped basil and add mozzarella cheese, allowing it to melt slightly with the residual heat.
- Plate your Bruschetta Chicken Pasta and enjoy warm, with an extra sprinkle of fresh basil on top for presentation.
Notes
This dish is versatile; feel free to add grilled veggies or a splash of balsamic vinegar. Store leftovers in an airtight container in the fridge for 2-3 days. When reheating, add a splash of water to keep it moist.