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Bruschetta Chicken Pasta

A delightful dish marrying the zesty freshness of classic bruschetta with comforting pasta, perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken Ingredients
  • 8 oz your favorite pasta (penne or fusilli recommended)
  • 2 pieces boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
Flavoring Ingredients
  • 1 cup cherry tomatoes, diced
  • 1 large clove garlic, minced for aromatic flavor
  • 1/4 cup fresh basil, chopped more is always better
  • 1/4 cup balsamic vinegar
  • 1/2 cup mozzarella cheese, diced for melty goodness
Optional Serving Suggestion
  • Crusty bread for serving or snacking optional, but recommended

Method
 

Cooking
  1. In a large pot, bring salted water to a boil and cook your pasta according to the package instructions. Drain and set aside.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken for about 5-6 minutes on each side until golden brown and fully cooked. Let it rest before slicing into bite-sized pieces.
  3. In the same pan, add minced garlic and diced tomatoes. Sauté for around 3-4 minutes until garlic is fragrant and tomatoes soften.
  4. Add balsamic vinegar and chopped basil to the pan, stirring to combine. If it gets too thick, splash in some reserved pasta water to reach desired consistency.
  5. Add cooked pasta, sliced chicken, and mozzarella to the pan. Toss everything together until well combined.
  6. Plate the pasta, adding more fresh basil if desired, and serve with crusty bread.

Notes

Using fresh basil enhances flavor. Don't worry about sauce appearance; taste is what matters. Store leftovers in an airtight container and refrigerate for up to three days.