Description
This Bruschetta Chicken Pasta combines tender sautéed chicken with fresh cherry tomatoes, garlic, and basil, all tossed with perfectly cooked penne or spaghetti and finished with a balsamic vinegar reduction and Parmesan cheese. This vibrant Italian-American dish brings all the classic flavors of bruschetta to your pasta bowl for a quick, flavorful weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz penne or spaghetti pasta
Chicken and Seasoning
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Flavorings
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Additional salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside to keep warm.
- Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken along with Italian seasoning, salt, and black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the outside.
- Cook Tomatoes and Garlic: Add the halved cherry tomatoes and minced garlic to the skillet with the chicken. Cook for 3 to 4 minutes until the tomatoes start to soften and release their juices.
- Simmer with Balsamic Vinegar: Pour in the balsamic vinegar and let the mixture simmer for 2 to 3 minutes until the vinegar reduces slightly and the sauce thickens.
- Toss Pasta with Sauce: Add the cooked pasta directly to the skillet. Toss everything together thoroughly to evenly coat the pasta with the chicken, tomatoes, and balsamic reduction.
- Add Fresh Basil and Cheese: Stir in the chopped fresh basil and grated Parmesan cheese, mixing gently until combined and the cheese melts into the warm pasta.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if desired. Serve the dish warm, optionally garnished with extra fresh basil or Parmesan cheese for presentation and extra flavor.
Notes
- For a lower-carb alternative, substitute the pasta with spiralized zucchini noodles or cooked spaghetti squash.
- For more smoky flavor, grill the chicken breasts instead of pan-searing before chopping and adding to the pasta.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
