Bruschetta Chicken Pasta combines the fresh, zesty flavors of classic bruschetta with the heartiness of tender, grilled chicken and pasta. This dish is perfect for a weeknight meal or a casual dinner party, offering a balance of juicy tomatoes, aromatic garlic, fresh basil, and a touch of balsamic vinegar. Tossed with al dente pasta and topped with savory grilled chicken, it creates a vibrant, satisfying meal that feels both light and indulgent.
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz penne or spaghetti pasta
- 2 cups diced tomatoes (preferably Roma)
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese
- Optional: red pepper flakes for a little heat
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
- Prepare the chicken: Season the chicken breasts with salt and pepper. In a large skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken for 6-7 minutes per side or until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, and then slice into strips.
- Make the bruschetta topping: In a bowl, combine the diced tomatoes, garlic, basil, balsamic vinegar, and 2 tablespoons of olive oil. Season with salt and pepper. Stir well and let the flavors meld while you finish preparing the pasta.
- Combine: In the same skillet where you cooked the chicken, add the cooked pasta and toss with the bruschetta mixture until well combined and warmed through. Adjust seasoning if needed.
- Serve: Divide the pasta among plates, top with the sliced chicken, and sprinkle with grated Parmesan cheese. Add red pepper flakes if you like a bit of spice.
Enjoy this fresh, flavorful dish!
