Make the Bruschetta Topping

• In a small mixing bowl, combine chopped grape tomatoes, basil, olive oil, balsamic vinegar, and minced garlic.
• Season with kosher salt and freshly ground black pepper to taste.
• Stir to combine, then set aside to allow the flavors to meld while you prepare the pasta.

Cook the Pasta

• Bring a large pot of water to a boil. Generously salt the water.
• Cook penne pasta according to package instructions until al dente.
• Drain and set aside.

Cook the Chicken

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add chicken pieces in a single layer. Season with salt and pepper.
• Cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned.
• Transfer chicken to a plate and set aside.

Make the Creamy Sauce

• In the same skillet, reduce heat to medium and melt 2 tablespoons of butter.
• Add diced shallot and minced garlic. Sauté for 1 minute until fragrant.
• Sprinkle in the flour and whisk to form a roux, cooking for about 30 seconds.
• Slowly pour in the chicken broth, whisking constantly to prevent lumps.
• Add the white wine and stir. Cook on low for 3 to 5 minutes, until the sauce starts to thicken.

Combine and Simmer

• Return the cooked chicken to the skillet.
• Stir in the heavy cream, Italian seasoning, and crushed red pepper.
• Bring the mixture to a low simmer over medium-low heat.
• Add the grated Parmesan cheese and stir until melted and incorporated.
• Taste and adjust seasoning with salt and pepper as needed.

Add Pasta and Finish

• Add the cooked pasta to the sauce. Toss gently until all the penne is well coated.
• Remove skillet from heat.

Serve

• Plate the creamy chicken pasta into bowls.
• Top generously with the fresh bruschetta topping.
• Sprinkle with additional Parmesan if desired.
• Serve immediately.