Print

Bruschetta Chicken Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This dish takes all the flavors of classic bruschetta—ripe tomatoes, garlic, basil, and balsamic—and combines them with grilled chicken and pasta. It’s light, delicious, and easy to make!

Ingredients

Scale

For the bruschetta topping:

  • 4 medium ripe tomatoes, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

For the chicken:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

For the pasta:

  • 12 oz (340 g) spaghetti, fettuccine, or your favorite pasta
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • Balsamic glaze, for drizzling (optional)

Instructions

  1. Prepare the bruschetta topping:
    • In a bowl, combine the diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Toss well and let it sit for at least 15 minutes to allow the flavors to meld.
  2. Cook the pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  3. Cook the chicken:
    • Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing.
  4. Combine the pasta and bruschetta:
    • In the same skillet, add the cooked pasta and reserved pasta water. Stir in the bruschetta topping (including its juices) and toss until the pasta is well-coated.
  5. Assemble the dish:
    • Plate the pasta and top with sliced chicken. Sprinkle with Parmesan cheese if desired and drizzle with balsamic glaze for extra flavor.
  6. Serve:
    • Garnish with additional fresh basil and serve immediately.

Notes

  • Vegetarian option: Skip the chicken and add sautéed mushrooms or grilled vegetables for a meatless version.
  • Make it spicy: Add a pinch of red pepper flakes to the pasta for a hint of heat.
  • Meal prep: The bruschetta topping can be made ahead and stored in the fridge for up to 2 days.

Find it online: https://ukfinda.com/bruschetta-chicken-pasta/