Ingredients
For the chicken marinade:
- 1 1/2 pounds chicken breast cut into pieces
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
For the tomatoes marinade:
- 1 pint cherry or grape tomatoes
- 1/4 red onion diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 1/2 lemon juiced (reserve the remaining half for the sauce)
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the sauce:
- 1/3 cup grated parmesan cheese
- 1/4 cup heavy cream
- 1/3 cup fresh basil chopped
- 1/2 lemon juiced
For the pasta:
- 1 pound pasta (your favorite, any pasta type will work)
- Salt to taste
- Grated Parmesan cheese for garnish
- Parsley and basil chopped for garnish
- Balsamic vinegar glaze for garnish
Method
- Marinate the chicken: place the cubed chicken in a Ziploc bag or container. Add in the olive oil, balsamic vinegar, garlic, salt, pepper, and Italian seasoning. Mix the chicken into the marinade. Refrigerate at least 30 minutes up to 24 hours.
- Marinate the tomatoes: to a bowl add the tomatoes, red onion, olive oil, balsamic vinegar, garlic, lemon juice, basil, salt and pepper. Place on the counter to marinate for 30 minutes or in the refrigerator up to 24 hours.
- When you're ready to start dinner: Bring a large pot of water to a boil. Once boiling, add a generous pinch of salt. Cook the pasta according to package directions until al dente, then drain and transfer to a large serving bowl.
- Prepare the sauce: After the chicken has marinated, heat a large skillet over medium heat.
- Add the chicken pieces, discarding the leftover marinade, and cook for about 5 minutes, until browned on all sides.
- Next, pour in the marinated tomato mixture, including the juices. Stir, cover, and let it cook for another 5 minutes, allowing the flavors to blend.
- Stir in the Parmesan cheese, heavy cream, and more basil. Turn the heat up to medium-high and let the sauce simmer for 5 minutes, until slightly thickened. Just before turning off the heat, squeeze in the remaining half of a lemon for a final punch of brightness.
- Remove the skillet from the heat and let it sit for 5 minutes—the sauce will continue to thicken as it cools slightly.
- Pour the creamy chicken and bruschetta sauce over the pasta and toss to coat.
- Finish with a sprinkle of Parmesan, fresh parsley and basil, and a drizzle of balsamic glaze for that perfect, restaurant-style finish. Serve with a big loaf of crusty bread or garlic toast to sop up the sauce. Dig in and enjoy!