Bruschetta Chicken Pasta
A fresh and flavorful dinner featuring juicy chicken, ripe tomatoes, and basil tossed with pasta, perfect for busy weeknights and special occasions.
Ingredients
Pasta and Chicken
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- 1.25 to 1.5 pounds boneless skinless chicken breasts, pounded to even thickness
- 2 tablespoons olive oil, plus more for searing
Seasoning and Additional Ingredients
- 2 cloves garlic, finely minced (divided)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 to 2 tablespoons balsamic vinegar (divided)
- 4 cups ripe tomatoes, diced (Roma, cherry, or grape)
- 1/3 cup fresh basil, sliced
- 1 small shallot or 2 green onions, finely chopped (optional)
- Pinch of red pepper flakes (optional)
- 0.5 cup freshly grated parmesan, plus extra for topping
- 1 tablespoon butter or a splash more olive oil for finishing
Instructions
Preparation
- In a bowl, combine 2 tablespoons of olive oil, half the minced garlic, Italian seasoning, salt, pepper, and 1 tablespoon of balsamic. Coat the chicken and let it sit for 10 minutes.
Make the Bruschetta Topping
- In another bowl, mix diced tomatoes, basil, the remaining garlic, shallot if using, pinch of salt and pepper, a drizzle of olive oil, and 1 teaspoon balsamic. Adjust seasoning if necessary.
Cook the Pasta
- Cook the pasta in well salted water until just al dente. Reserve about 1 cup of pasta water before draining.
Cook the Chicken
- Heat oil in a skillet over medium-high heat. Sear the chicken for 4 to 6 minutes, flip and cook another 3 to 5 minutes until the center reaches 165°F. Let the chicken rest for a few minutes, then slice thinly.
Combine and Serve
- Return the drained pasta to the pot, add butter and half the tomato mixture. Toss with reserved pasta water until glossy. Mix in sliced chicken, most of the parmesan, and the remaining tomato mixture. Adjust with more pasta water for desired consistency. Finish with a drizzle of balsamic, basil, and extra parmesan.
- Serve immediately to enjoy the freshness of the tomatoes and basil.
Notes
Leftovers can be stored in a sealed container for up to 3 days. Reheat in a skillet with a little olive oil or water. This pasta is flexible; you can use shredded rotisserie chicken or gluten-free pasta.