Description
Bruschetta Chicken Pasta is a vibrant and flavorful dish combining juicy cherry tomatoes, fresh basil, garlic, and balsamic vinegar with tender seared chicken breasts and al dente angel hair pasta. This Italian-inspired recipe melds the freshness of bruschetta toppings into a comforting pasta meal, topped with parmesan cheese and an optional balsamic glaze drizzle for extra tang and sweetness.
Ingredients
Units
Scale
Bruschetta Topping
- 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)
- 1/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons extra virgin olive oil
Toppings (Optional)
- 1-2 tablespoons balsamic glaze
- 1/4 cup freshly shredded parmesan cheese
- 2 tablespoons chopped fresh basil leaves
Instructions
- Prepare Bruschetta: Combine halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons olive oil, balsamic vinegar, minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl. Stir well, cover with plastic wrap, and refrigerate while preparing the rest of the dish.
- Cook Pasta: Cook angel hair pasta according to package instructions until al dente. Drain and return the pasta to the pot, tossing with 1 ½ tablespoons olive oil to prevent sticking. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a 10-12 inch nonstick skillet over medium-high heat. Season chicken breasts with remaining ½ teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper on both sides. Place chicken in the skillet and cook for 5 to 7 minutes per side, or until juices run clear and an internal temperature of 165°F is reached. Transfer cooked chicken to a plate and allow to rest.
- Sauté Bruschetta Mixture: Reduce skillet heat to medium. Add the refrigerated bruschetta topping to the skillet and cook, stirring often, for 1 ½ to 2 minutes until garlic is fragrant.
- Combine Pasta and Bruschetta: Add cooked pasta to the skillet with bruschetta and toss gently to combine. Remove from heat.
- Serve: Slice the rested chicken breasts and arrange on top of the pasta and bruschetta mixture. Sprinkle with shredded parmesan cheese and remaining chopped basil leaves. Drizzle with balsamic glaze if desired. Serve immediately while hot.
Notes
- Cooking chicken over medium-high heat ensures a nice sear while keeping the meat juicy.
- Angel hair pasta cooks quickly; watch carefully to avoid overcooking.
- Allowing the bruschetta topping to marinate in the fridge enhances the flavors.
- Use freshly grated parmesan for best taste and texture.
- Balsamic glaze adds a sweet tang but is optional depending on your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
