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Bruschetta-Chicken-Pasta-Recipe

Bruschetta Chicken Pasta

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Bruschetta Chicken Pasta is a delightful blend of tender chicken and fresh tomatoes over pasta, offering a quick and healthy meal that’s bursting with flavor. Perfect for family dinners or a comforting weeknight treat!

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large chicken breasts, about 1¼–1½ lb total
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon italian seasoning, or dried oregano
  • 2 tablespoons olive oil
  • 12 oz pasta, penne, rigatoni, or spaghetti
  • 3 tablespoon olive oil, or 2 tbsp olive oil + 1 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 pint cherry or grape tomatoes, halved (or 2 cups diced roma tomatoes)
  • 2 tablespoons capers, drained (add 1 tbsp caper brine too, optional but great)
  • ¼ cup chicken stock or dry white wine
  • 2 tablespoons balsamic glaze or 2 tsp balsamic vinegar, to taste
  • â…“ cup fresh basil, sliced/chopped
  • ¼ cup grated parmesan, optional
  • 8 oz fresh mozzarella pearls, halved (or 1 cup diced fresh mozzarella)
  • Extra basil and Parmesan for serving

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
  2. Pat chicken dry with paper towels and season both sides with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 5–7 minutes per side until golden and cooked through. Transfer to a plate, rest for 5–10 minutes, then slice.
  3. In the same skillet, reduce heat to medium and add 3 tablespoons of olive oil (or a mix of oil and butter). Add garlic and red pepper flakes; cook for 30 seconds until fragrant. Stir in tomatoes and capers and cook for 3–5 minutes until tomatoes soften and burst slightly. Pour in chicken stock or wine and scrape the pan to gather browned bits. Simmer for 1–2 minutes, then stir in balsamic glaze. Adjust salt and pepper as needed.
  4. Add the drained pasta to the skillet and toss well, adding some reserved pasta water to help coat everything. Remove from heat and mix in basil and mozzarella, allowing them to soften without fully melting.
  5. Plate the pasta, arrange sliced chicken on top, and spoon extra tomato-caper sauce over it. Finish with a sprinkle of basil and Parmesan.

Last Step:

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Notes

Make sure to not overcook the pasta; it should be al dente for the best texture.
Feel free to substitute chicken with grilled shrimp or tofu for a different protein option.
For extra flavor, let the pasta sit for a few minutes before serving to absorb the sauce.

  • Author: jeremy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 27g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 120mg

Find it online: https://www.cookingrecipestasty.com/bruschetta-chicken-pasta/