Bruschetta-Style Chicken with Pasta

A delightful blend of pasta, tender chicken, and fresh tomatoes, capturing the essence of bruschetta in a comforting meal.

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Cook the pasta in a large pot of salted water according to package instructions until al dente, about 8-10 minutes. Drain and reserve 1 cup of pasta water.
Prepare chicken by seasoning with salt and pepper. Heat 30 ml (2 tablespoons) of olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and fully cooked. Remove and let rest before slicing.
Sauté garlic in the same skillet with another 30 ml (2 tablespoons) of olive oil for about 1 minute until fragrant.
Combine halved cherry tomatoes in the skillet and cook for about 5 minutes until softened. Toss in the cooked pasta and sliced chicken, adding a splash of reserved pasta water to bind the sauce.
Finish by stirring in fresh basil and grated Parmesan until well combined, adjusting consistency with more reserved pasta water if needed.
Prepare the breadcrumb topping by mixing breadcrumbs with 15 ml (1 tablespoon) olive oil and toasting in a skillet for 3-4 minutes until golden brown.

Serve with garlic bread or a light salad for a complete meal. For extra richness, drizzle with balsamic glaze before serving.