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Bruschetta Chicken Pasta

A quick and delightful pasta dish featuring tender chicken, fresh tomatoes, and basil, perfect for busy weeknights or cozy dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta (penne or rotini)
  • 1 pound chicken breast, boneless and skinless
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil, chopped don’t skimp on this!
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil 1 tablespoon for cooking chicken, another for bruschetta mixture
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional but recommended) for serving

Method
 

Cooking the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Season the chicken breasts with salt and pepper.
  3. Once the oil is shimmering, add the chicken and cook for about 6-7 minutes on each side until no longer pink in the center.
  4. Remove from heat and let the chicken rest for a few minutes.
Preparing the Pasta
  1. In a pot of salted boiling water, cook your pasta according to package instructions until al dente.
  2. Drain and shake to prevent stickiness.
Slicing the Chicken
  1. Once cooled slightly, slice the chicken into bite-sized pieces.
Creating the Bruschetta Topping
  1. In a large bowl, combine halved cherry tomatoes, chopped basil, 1 tablespoon of olive oil, and balsamic vinegar.
  2. Toss thoroughly to combine.
Mixing Everything Together
  1. Add the cooked pasta and sliced chicken to the bruschetta mixture.
  2. Stir gently to combine, being careful not to over-mix.
Final Touches
  1. Serve with a sprinkle of grated Parmesan cheese and a few extra basil leaves if desired.

Notes

Don’t worry if your bruschetta mixture looks a little lumpy; embrace the rustic charm! For added flavor, consider including a pinch of red pepper flakes.