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Enjoy this delicious Bruschetta Chicken Pasta bursting with fresh flavors. Quick to prepare, it’s the perfect meal for busy weeknights.

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Cook the Pasta: Boil salted water in a large pot. Add penne pasta and cook for 10–12 minutes, until al dente. Reserve 120 ml (½ cup) of pasta water, then drain and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, add them to the skillet, and sauté for 6–8 minutes per side until golden and cooked through. Remove chicken and let rest for 5 minutes before slicing.
Prepare the Bruschetta Mixture: In the same skillet, add minced garlic and halved cherry tomatoes. Cook for 3–4 minutes, until tomatoes are soft. Stir in balsamic vinegar and simmer for another 2 minutes.
Combine and Serve: Add cooked pasta and sliced chicken back into the skillet. Toss together, adding reserved pasta water as needed. Fold in chopped basil and cook for an additional minute until heated through.
Adjust Seasoning: Taste and adjust seasoning with more salt and pepper as desired before serving.

Don’t overcrowd the pan when cooking chicken. Store leftovers in an airtight container for up to 3 days.