Description
Bruschetta Chicken Pasta is a flavorful and easy-to-make Italian-inspired dish featuring al dente angel hair pasta tossed with fresh bruschetta made from cherry tomatoes, basil, garlic, balsamic vinegar, and olive oil, paired with perfectly seared chicken breasts. This dish is topped with freshly shredded parmesan and an optional drizzle of balsamic glaze, making it a vibrant, fresh, and satisfying meal perfect for any occasion.
Ingredients
Units
Scale
Bruschetta Mixture
- 2 cups halved cherry tomatoes
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
Pasta
- 8 ounces angel hair pasta
- 1 1/2 tablespoons extra virgin olive oil
Chicken
- 2 boneless, skinless chicken breasts (1 1/2 lbs total)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
Toppings (Optional)
- 1-2 tablespoons balsamic glaze
- 1/4 cup freshly shredded parmesan cheese
- 2 tablespoons chopped fresh basil leaves
Instructions
- Prepare the Bruschetta: In a bowl, combine the halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon pepper. Stir well to mix all ingredients. Cover the mixture with plastic wrap and refrigerate while you prepare the pasta and chicken to allow flavors to meld.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain the pasta and return it to the pot. Toss with 1 ½ tablespoons olive oil to prevent sticking and set aside.
- Cook the Chicken: Heat 2 tablespoons olive oil in a 10-12 inch nonstick skillet over medium-high heat. Season both sides of the chicken breasts evenly with the remaining ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Place the chicken in the hot skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Remove the chicken from the skillet and allow it to rest on a plate or baking dish.
- Sauté Bruschetta: Lower the heat to medium. Remove the bruschetta mixture from the refrigerator and add it to the same skillet. Cook, stirring frequently, for 1 ½ to 2 minutes until the garlic becomes fragrant and the mixture warms slightly.
- Toss Pasta with Bruschetta: Add the cooked pasta into the skillet with the bruschetta. Toss thoroughly to combine and then remove from heat.
- Slice Chicken and Assemble: Carefully slice the rested chicken breasts. Place the sliced chicken on top of the pasta and bruschetta mixture in the skillet or serving dish.
- Add Final Touches: Sprinkle freshly shredded parmesan cheese and the remaining 2 tablespoons of chopped fresh basil over the chicken and pasta. Drizzle with balsamic glaze if desired for extra sweetness and acidity.
- Serve: Serve the Bruschetta Chicken Pasta immediately while hot for the best flavor and texture.
Notes
- For juicier chicken, let it rest covered for 5 minutes after cooking before slicing.
- Use fresh basil for the best bright flavor in the bruschetta and garnish.
- Balsamic glaze is optional but adds a nice sweet tangy finish.
- Angel hair pasta cooks very quickly – watch closely to avoid overcooking.
- This dish can be prepared ahead by making the bruschetta and chicken separately and combining just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
