Description
Bruschetta Chicken Pasta blends the fresh, vibrant flavors of classic Italian bruschetta with juicy chicken and al dente pasta. Featuring ripe tomatoes, fresh basil, garlic, and a touch of balsamic vinegar, this easy 30-minute meal is perfect for weeknight dinners or entertaining guests with minimal effort and maximum flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
- 8 oz angel hair pasta (or pasta of choice)
- 4 Roma tomatoes, diced
- ¼ cup fresh basil leaves, chopped
- 2 garlic cloves, minced
- 1 tbsp balsamic vinegar
- ¼ cup grated Parmesan cheese (optional)
- Balsamic glaze (optional, for drizzling)
Instructions
- Season Chicken: Sprinkle chicken breasts with Italian seasoning, garlic powder, salt, and pepper on both sides.
- Cook Chicken: In a skillet over medium-high heat, heat 1 tbsp olive oil. Sear chicken 6–7 minutes per side or until fully cooked. Remove from heat and let rest before slicing.
- Cook Pasta: Meanwhile, cook pasta in salted water until al dente. Drain and toss with a little olive oil to prevent sticking.
- Make Bruschetta Topping: In a bowl, mix diced tomatoes, garlic, chopped basil, balsamic vinegar, and 1 tbsp olive oil. Season with salt and pepper.
- Combine Pasta & Topping: Toss the bruschetta mixture with the cooked pasta until evenly coated.
- Assemble Dish: Plate the pasta, top with sliced chicken, sprinkle with Parmesan cheese, and drizzle with balsamic glaze if desired.
- Serve Warm.
Notes
- Swap chicken with shrimp or keep it vegetarian by omitting meat.
- Add sautéed spinach, zucchini, or mushrooms for more veggies.
- Use gluten-free or whole wheat pasta as needed.
- Bruschetta topping can be made in advance and chilled.
- Best served fresh, but leftovers can be stored and gently reheated.
