Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into strips
- 1 lb Penne or Fettuccine pasta
- 2 cups Roma tomatoes, diced
- 1/4 cup Fresh basil, chiffonade (thinly sliced)
- 3 cloves Garlic, minced
- 1/2 cup Red onion, finely diced
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Olive oil
- 1 tbsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- Balsamic glaze for drizzling
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Bruschetta Topping: In a medium mixing bowl, combine the diced Roma tomatoes, finely diced red onion, half of the minced garlic, and the fresh basil. Drizzle with one tablespoon of olive oil and a pinch of salt and pepper. Toss everything together gently so the flavors meld. Set this aside at room temperature while you prepare the rest of the meal; this allows the tomatoes to release their juices and develop a deeper flavor.
- Step 2: Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, reserve about half a cup of the starchy pasta water. Drain the pasta and set it aside. The reserved water will help you adjust the sauce consistency later if it becomes too thick.
- Step 3: Sear the Chicken: While the pasta boils, season the chicken strips with Italian seasoning, salt, and pepper. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set it aside on a plate.
- Step 4: Create the Creamy Tuscan Sauce: In the same skillet used for the chicken, reduce the heat to medium. Add the remaining minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water. Season the sauce with a pinch of salt and red pepper flakes for a hint of warmth.
- Step 5: Combine and Plating: Toss the cooked pasta and the seared chicken into the skillet with the creamy sauce. Use tongs to ensure every strand or piece of pasta is thoroughly coated. Transfer the pasta to a large serving platter or individual bowls. Top generously with the fresh bruschetta mixture you prepared in Step 1. Finish the dish with a dramatic drizzle of balsamic glaze and a few extra leaves of fresh basil.
- Cook Time: 40 minutes