Description
This Bruschetta Chicken Pasta recipe combines the fresh, vibrant flavors of classic Italian bruschetta with tender pan-seared chicken and perfectly cooked angel hair pasta. The dish features a delicious medley of cherry tomatoes, basil, and garlic, all tossed together with balsamic vinegar and olive oil, creating a light yet satisfying meal that’s easy to prepare and perfect for any weeknight dinner.
Ingredients
Scale
Bruschetta Mixture
- 2 cups halved cherry tomatoes
- ¼ cup chopped fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Pasta
- 8 ounces angel hair pasta
- 1 ½ tablespoons extra virgin olive oil
Chicken
- 2 boneless, skinless chicken breasts (1 ½ lbs total)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Toppings (Optional)
- 1–2 tablespoons balsamic glaze (optional drizzle)
- ¼ cup freshly shredded parmesan cheese
- 2 tablespoons fresh chopped basil leaves (for garnish)
Instructions
- Prepare the Bruschetta Mixture: In a bowl, combine the halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir everything together until well mixed. Cover with plastic wrap and refrigerate to let the flavors meld while you prepare the other components.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain the pasta thoroughly, then return it to the pot and toss with 1 ½ tablespoons of olive oil to prevent sticking. Set aside.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with the remaining ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a 10-12 inch nonstick skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear. Remove the chicken from the skillet and transfer it to a plate or baking dish to rest.
- Cook the Bruschetta Mixture: Lower the skillet heat to medium. Take the chilled bruschetta mixture out of the refrigerator, add it to the skillet, and cook while stirring frequently for 1 ½ to 2 minutes until the garlic becomes fragrant and the mixture is slightly warmed.
- Toss Pasta with Bruschetta: Add the cooked pasta to the skillet with the bruschetta mixture and toss everything together until well combined. Remove the skillet from heat.
- Slice and Assemble: Carefully slice the rested chicken breasts into thin slices. Place the sliced chicken on top of the pasta and bruschetta mixture in the skillet or serving dish.
- Add Toppings and Serve: Sprinkle the freshly shredded parmesan cheese and remaining 2 tablespoons of chopped fresh basil over the chicken and pasta. If desired, drizzle 1-2 tablespoons of balsamic glaze for an extra burst of flavor. Serve immediately while hot.
Notes
- Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Freezing: This dish does not freeze well due to the fresh ingredients and pasta texture.
- Reheating: Reheat in the microwave for about 2 minutes or until fully heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
