Description
Bruschetta Chicken Pasta is a delightful and easy-to-make dish combining tender sautéed chicken, al dente pasta, and a fresh, flavorful bruschetta topping of cherry tomatoes, basil, garlic, and balsamic vinegar. Perfect for a quick weeknight dinner, this recipe delivers the fresh, vibrant taste of classic Italian bruschetta in a comforting pasta dish.
Ingredients
Scale
For the Pasta and Chicken
- 8 oz pasta (penne or spaghetti works well)
- 2 boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Bruschetta Topping
- 1 cup cherry tomatoes, diced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside. Tip: Save a small cup of pasta water to help adjust the sauce consistency if needed later.
- Prepare the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the cubed chicken breasts with Italian seasoning, salt, and pepper, then add them to the skillet.
- Sauté the Chicken: Cook the chicken for about 7-8 minutes, stirring occasionally, until it turns golden brown and is fully cooked through. Remove the chicken from the skillet and set aside.
- Make the Bruschetta Mixture: In a medium bowl, combine the diced cherry tomatoes, chopped fresh basil, minced garlic, balsamic vinegar, and the remaining 1 tablespoon of olive oil. Gently stir to combine and let the flavors meld together.
- Combine Ingredients: Return the cooked pasta to the same skillet used for the chicken. Add the cooked chicken pieces, the bruschetta mixture, and grated Parmesan cheese. Toss everything together until evenly combined and warmed through. Add a splash of reserved pasta water if the mixture seems dry.
- Garnish and Serve: Garnish with additional fresh basil leaves and serve the dish warm for the best flavor and texture.
Notes
- Saving some pasta water helps adjust the sauce consistency if it becomes too thick.
- You can substitute chicken breasts with chicken thighs for juicier meat.
- Use fresh Parmesan for the best flavor; pre-grated works in a pinch.
- This dish pairs beautifully with a crisp green salad or garlic bread.
- For a vegetarian version, replace chicken with sautéed mushrooms or tofu.
