Description
Bruschetta Chicken Pasta combines the fresh, zesty flavors of traditional bruschetta with tender chicken and al dente pasta. Juicy tomatoes, garlic, basil, and balsamic vinegar create a vibrant, restaurant-quality dish that’s quick and easy for a weeknight meal.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Pasta:
- 8 oz spaghetti or penne pasta
For the Bruschetta Topping:
- 2 cups cherry tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Pinch of salt
For Serving:
- 1/4 cup grated Parmesan cheese
- Optional: Extra basil leaves and balsamic glaze for garnish
Instructions
- Cook the Pasta: Boil salted water, cook pasta until al dente, then drain and set aside.
- Prepare the Chicken: Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and cooked through (165°F internal temp). Rest for 5 minutes before slicing.
- Make the Bruschetta Topping: In a bowl, combine diced tomatoes, garlic, basil, balsamic vinegar, olive oil, and salt. Let sit for flavors to meld.
- Combine Pasta & Chicken: Toss pasta in the same skillet with any remaining juices. If dry, add a drizzle of olive oil. Slice chicken and place on top.
- Top & Serve: Spoon bruschetta mixture over the chicken and pasta. Sprinkle with Parmesan cheese, garnish with basil, and drizzle with balsamic glaze if desired.
Notes
- Protein Variations: Try shrimp, tofu, or Italian sausage.
- Pasta Options: Use whole wheat, gluten-free, or zucchini noodles.
- Extra Additions: Add spinach, roasted peppers, or mozzarella for a twist.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
