A delightful twist on a classic pasta dish, featuring tender chicken, creamy Alfredo sauce, and a medley of cheeses.
Cut the chicken breasts into bite-sized pieces and marinate them in Italian dressing for 30 minutes.
Marinating the chicken enhances its flavor and keeps it moist during cooking.
Dice the tomatoes and mix them with minced garlic, chopped basil, and olive oil to create a fresh bruschetta topping.
Let the bruschetta sit for a few minutes to allow the flavors to meld together.
Cook the penne pasta in a pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Grill the marinated chicken pieces on a grill pan until fully cooked and slightly charred.
Ensure the grill pan is preheated to achieve nice grill marks on the chicken.
Divide the cooked pasta into microwave-safe bowls.
Use bowls that are large enough to mix the ingredients easily.
Pour Alfredo sauce over the pasta in each bowl.
Warm the Alfredo sauce slightly for easier mixing.
Top the pasta with the bruschetta mixture, followed by the grilled chicken pieces.
Layering the ingredients ensures an even distribution of flavors.
Sprinkle shredded cheese over the top and microwave the bowls until the cheese is melted and bubbly.
Cover the bowls with a microwave-safe lid to prevent splatters.
Serve the dish hot, garnished with additional basil leaves if desired.
Pair the dish with garlic bread or a side salad for a complete meal.
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