Description
Discover how to make the easiest and most flavorful bruschetta chicken pasta in just one pan! Packed with fresh tomatoes, basil, and juicy chicken, this pasta dinner is a weeknight favorite.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 pound penne pasta
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 cup grated microbial-rennet Parmesan cheese
- Salt and pepper to taste
Instructions
- Step: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Step: In a large bowl, combine the cherry tomatoes, red onion, garlic, and basil. Add balsamic vinegar and olive oil. Season with salt and pepper, and toss to combine.
- Step: In a large skillet over medium heat, combine the cooked pasta with the tomato mixture. Heat through, stirring gently.
- Step: Add the grilled, sliced chicken to the skillet and toss to combine.
- Step: Serve the pasta in bowls, topped with grated Parmesan cheese.
Notes
Use Roma tomatoes to keep the topping crisp instead of soggy. This dish can be served hot or chilled as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: bruschetta chicken pasta, Italian dinner, one pan pasta, healthy dinner