Bruschetta Chicken Pasta (Print version)

Juicy chicken, tender pasta, sweet cherry tomatoes, basil, Parmesan, and balsamic glaze in one fresh weeknight bowl.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) penne or rotini pasta
02 - 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
03 - 1 teaspoon Italian seasoning
04 - 1 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper
06 - 2 tablespoons extra-virgin olive oil

For the bruschetta sauce

07 - 2 pints (600 g) cherry tomatoes, halved if large
08 - 4 cloves garlic, minced
09 - 1/4 cup (60 ml) dry white wine or low-sodium chicken broth
10 - 1/2 cup (50 g) finely grated Parmesan cheese
11 - 1/2 cup (85 g) mozzarella pearls
12 - 1/3 cup thinly sliced fresh basil
13 - 2 tablespoons balsamic glaze, plus more for serving
14 - Reserved pasta water, as needed

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1/2 cup of pasta water, then drain.
02 - Pat the chicken dry. Toss it with Italian seasoning, 1/2 teaspoon salt, and black pepper.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked to 165 F. Transfer to a plate.
04 - Reduce heat to medium. Add the tomatoes, garlic, and remaining 1/2 teaspoon salt to the same skillet. Cook for 5-6 minutes, stirring often, until the tomatoes soften and release their juices.
05 - Add the white wine or broth. Scrape up the browned bits and simmer for 2-3 minutes until slightly reduced. Press a few tomatoes to make the mixture saucier.
06 - Add the drained pasta, cooked chicken, Parmesan, and a splash of reserved pasta water. Toss until glossy. Remove from the heat and fold in mozzarella pearls and basil.
07 - Divide into bowls and drizzle with balsamic glaze. Add more basil and Parmesan if you like.

# Good to know:

01 - Best served immediately while the basil is fresh and the pasta is glossy.
02 - Use chicken broth instead of wine for an alcohol-free version.
03 - Reserve pasta water before draining so you can loosen the sauce at the end.

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