Description
A fresh and satisfying pasta dish that brings together juicy grilled chicken, garlicky tomatoes, basil, and Parmesan, all tossed with olive oil and balsamic over linguine. It’s a quick, colorful dinner bursting with classic bruschetta flavors.
Ingredients
Scale
2 boneless skinless chicken breasts
2 tablespoons Italian seasoning
2 tablespoons olive oil (plus extra for cooking)
Salt and pepper to taste
12 oz linguine or spaghetti
4 Roma tomatoes (diced) or 1 ½ cups cherry tomatoes (halved)
3 cloves garlic, minced
¼ cup chopped fresh basil
1 tablespoon balsamic vinegar
¼ cup grated Parmesan cheese (plus more for topping)
Instructions
- Marinate the Chicken: Rub chicken with Italian seasoning, salt, pepper, and 1 tbsp olive oil. Let sit for 15 minutes.
- Cook the Chicken: Grill or sear the chicken in a hot skillet with a bit of oil until golden brown and cooked through. Set aside and slice.
- Cook the Pasta: Boil linguine in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Make the Bruschetta Mix: In a bowl, mix tomatoes, garlic, basil, 1 tbsp olive oil, balsamic vinegar, salt, and pepper. Let rest 10 minutes.
- Combine: Toss pasta with bruschetta mix and reserved pasta water. Add sliced chicken and combine well.
- Garnish: Top with Parmesan and extra basil before serving.