Description
This Bruschetta Chicken Pasta combines tender pasta, juicy grilled chicken, and a fresh tomato bruschetta topping. Tossed with a tangy balsamic glaze and garnished with fresh basil, it’s a simple, flavorful dish perfect for weeknights or entertaining.
Ingredients
Units
Scale
For the Pasta and Chicken:
- 12 oz (340g) spaghetti or your choice of pasta
- 2 large chicken breasts, pounded to an even thickness
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Bruschetta Topping:
- 4 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped
Optional Garnish:
- Balsamic glaze
- Freshly grated Parmesan cheese
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside. - Prepare the Chicken:
- Rub chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 6–7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes. Slice into strips.
- Make the Bruschetta Topping:
- In a medium bowl, combine diced tomatoes, red onion, garlic, balsamic vinegar, olive oil, salt, pepper, and fresh basil. Mix well and set aside to marinate.
- Assemble the Dish:
- Toss the cooked pasta with the bruschetta topping and sliced chicken. Drizzle with balsamic glaze if desired.
- Serve:
- Garnish with grated Parmesan cheese and additional fresh basil before serving.
Notes
- For extra flavor, marinate the chicken in olive oil, garlic, and Italian seasoning for 30 minutes before cooking.
- Use cherry tomatoes for a sweeter bruschetta topping.