Best Bruschetta Chicken Pasta
This Bruschetta Chicken Pasta is a quick and easy weeknight meal that combines juicy chicken, perfectly cooked pasta, and a vibrant bruschetta topping. It's packed with fresh ingredients and delivers maximum flavor with minimal effort, making it a satisfying and healthy dish.
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Cutting board
- Knife
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional
- Salt to taste
- Pepper to taste
- 1 lb pasta of your choice penne, rotini, or farfalle
- Water for boiling
- Salt for pasta water
- 4 cups ripe tomatoes, diced
- 1 cup fresh basil leaves, chopped
- ½ cup red onion, finely diced
- 4 cloves garlic, minced
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- Freshly grated Parmesan cheese optional
- Balsamic glaze optional
Instructions
- In a large mixing bowl, combine the diced tomatoes, chopped basil, diced red onion, and minced garlic.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper to taste.
- Gently toss all the ingredients together until well combined and set aside.
- In a large skillet or sauté pan, heat the olive oil over medium-high heat.
- Add the chicken pieces and season with garlic powder, dried oregano, red pepper flakes (if using), salt, and pepper.
- Cook the chicken, stirring occasionally, until it is cooked through and lightly browned, about 5-7 minutes. Make sure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Once the pasta is cooked, drain it in a colander, reserving about 1/2 cup of the pasta water.
- Add the cooked pasta to the skillet where you cooked the chicken.
- Add the cooked chicken pieces to the pasta.
- Pour the bruschetta topping over the pasta and chicken.
- Gently toss everything together, adding a little of the reserved pasta water if needed to help the sauce coat the pasta.
- Cook for 1-2 minutes, stirring constantly, to heat everything through.
- Serve immediately.
- Garnish with freshly grated Parmesan cheese and a drizzle of balsamic glaze, if desired.
Notes
Tomato Selection: Use the ripest tomatoes for the best bruschetta flavor. Basil Freshness: Fresh basil is crucial for authentic bruschetta flavor. Garlic Preparation: Mince the garlic finely for even distribution. Balsamic Balance: Use good quality balsamic vinegar. Don't Overcook the Chicken: Cook the chicken just until cooked through. Al Dente Pasta: Cook the pasta al dente to prevent mushiness. Pasta Water Magic: Reserve pasta water for a creamy sauce. The bruschetta topping can be made a few hours in advance and stored in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding water or olive oil if needed.