Creamy Chicken Bruschetta Pasta
This Creamy Chicken Bruschetta Pasta is a delightful blend of tender chicken, fresh cherry tomatoes, basil, and a rich Parmesan cream sauce over penne. So easy and flavorful!
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
Ingredients
- 8 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast diced
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1/2 cup fresh basil chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with garlic powder, salt, and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, reduce heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Add the cooked chicken back into the skillet along with the cherry tomatoes and fresh basil. Stir to combine and let the tomatoes warm through, but don’t overcook—they should retain their shape and juiciness.
- Add the drained penne pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce and the ingredients are well distributed. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately while warm, garnished with extra basil or Parmesan if desired. This dish pairs wonderfully with a simple green salad or crusty bread.
Notes
- Use fresh, ripe cherry tomatoes for the best flavor and juiciness.
- Don’t overcook the chicken; it should remain tender and juicy.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Fresh basil is key — add it at the end to preserve its bright flavor and aroma.
- For a lighter version, swap heavy cream for half-and-half or milk, but the sauce will be less rich.