Ingredients

For the Bruschetta Topping:

• 2 cups (about 4 medium) fresh tomatoes, diced

• 2 tbsp fresh basil, finely chopped

• 1 tbsp balsamic vinegar

• 1 tbsp olive oil

• 1 tsp garlic, minced

• Salt and pepper to taste

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried oregano

• Salt and pepper to taste

For the Pasta:

• 8 oz (225g) pasta (penne, spaghetti, or your preferred type)

• 2 tbsp olive oil

• 1 tbsp butter

• 1/2 cup (120ml) heavy cream

• 1/4 cup (60ml) chicken broth (optional for extra flavor)

• 1/2 cup (50g) grated Parmesan cheese

• Fresh basil, for garnish (optional)

Instructions

1. Prepare the Bruschetta Topping:

• In a bowl, combine the diced tomatoes, fresh basil, balsamic vinegar, olive oil, and minced garlic.

• Season with salt and pepper to taste.

• Stir gently, then set aside to allow the flavors to meld while you prepare the rest of the dish.

2. Cook the Chicken:

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Season the chicken breasts with garlic powder, dried oregano, salt, and pepper on both sides.

• Cook the chicken breasts for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

• Once cooked, remove the chicken from the skillet and set aside to rest for a few minutes before slicing it into thin strips.

3. Cook the Pasta:

• While the chicken is cooking, bring a large pot of salted water to a boil.

• Cook the pasta according to the package instructions, then drain and set aside, reserving about 1/2 cup of pasta cooking water.

4. Make the Creamy Pasta Sauce:

• In the same skillet used for the chicken, add 2 tbsp olive oil and 1 tbsp butter over medium heat.

• Once the butter is melted, add the heavy cream and chicken broth (if using), stirring to combine.

• Bring to a simmer and cook for about 2-3 minutes, allowing the sauce to thicken slightly.

• Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.

5. Combine Pasta, Chicken, and Sauce:

• Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta in the sauce, adding a splash of reserved pasta water if necessary to loosen the sauce.

• Gently fold in the sliced chicken, ensuring it’s evenly distributed.

6. Serve:

• Serve the pasta onto plates, topping each serving with the prepared bruschetta mixture.

• Garnish with additional fresh basil, if desired, and enjoy!

Tips:

• For extra flavor, you can grill the chicken instead of pan-frying it.

• Feel free to substitute the heavy cream with a lighter option like half-and-half or milk if you prefer a lighter sauce.

• You can also add a handful of arugula or spinach to the pasta for added freshness.

This Perfect Bruschetta Chicken Pasta combines juicy grilled chicken, creamy pasta, and the fresh, tangy flavors of bruschetta for an irresistible meal! Enjoy!