Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
  • 2 tbsp olive oil (divided)
  • ½ tsp Italian seasoning
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 pint (about 2 cups / 300g) cherry or grape tomatoes, halved
  • 3 cloves garlic, minced
  • 3 cups (720ml) chicken broth (low sodium preferred, divided)
  • 1 tbsp balsamic vinegar
  • ½ tsp dried oregano
  • Pinch of red pepper flakes (optional)
  • 8 oz (225g) penne pasta
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (10g) fresh basil leaves, roughly chopped
  • Balsamic glaze (optional, for drizzling)

Instructions:

  1. In a large, deep pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken breast seasoned with Italian seasoning, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
  2. To the same pot, add the remaining 1 tablespoon of olive oil (if needed). Add the halved cherry or grape tomatoes and minced garlic. Cook, stirring occasionally, until the tomatoes soften and burst, about 5-7 minutes.
  3. Stir in ½ cup of chicken broth, balsamic vinegar, dried oregano, and red pepper flakes (if using). Bring to a simmer and let it cook for 3-5 minutes, allowing the sauce to reduce slightly and the flavors to meld.
  4. Add the penne pasta and the remaining 2 ½ cups of chicken broth to the pot. Stir well to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  5. Return the cooked chicken to the pot. Stir in the grated Parmesan cheese and fresh basil until the cheese is melted and the sauce becomes creamy.
  6. Ladle into bowls. Garnish with additional Parmesan cheese and a drizzle of balsamic glaze, if desired. Serve immediately.