Description
A one-skillet pasta dinner combining summer tomatoes, garlic, fresh basil, and juicy chicken, bringing classic bruschetta flavors to your table.
Ingredients
- 2 chicken breasts (about 1 to 1¼ lb total), thin if possible
- Salt and pepper, to taste
- 2 cups pasta (penne, fettuccine, or similar)
- 2 cups fresh tomatoes, diced (cherry or Roma are best)
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Parmesan cheese, freshly grated (optional)
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Before draining, scoop out and reserve 1/4 cup of the starchy pasta water. Drain pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper. When the oil shimmers, sear the chicken for about 6–7 minutes per side, until cooked through. Transfer chicken to a plate and let rest 5 minutes.
- In the same skillet, add diced tomatoes, minced garlic, and chopped basil. Stir and cook for 3–4 minutes until the tomatoes soften and release juices.
- Slice the rested chicken thinly and return it to the skillet. Add the cooked pasta and toss to combine.
- If the mixture looks dry, add the reserved pasta water a tablespoon at a time until the sauce reaches a glossy consistency.
- Taste and adjust salt and pepper. Serve warm, topped with freshly grated Parmesan if desired.
Notes
Any short or long pasta works; consider adding grilled vegetables for a vegetarian option or using rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian