Description
Bruschetta Chicken Pasta is a fresh and flavorful dinner made with juicy chicken breasts, ripe tomatoes, basil, and angel hair pasta. Ready in under 30 minutes, it’s a quick and satisfying weeknight meal.
Ingredients
- 1 pound Roma tomatoes (about 6), seeded and diced
- 2 cloves garlic, minced
- 1/2 cup torn fresh basil, plus extra leaves for garnish
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 1/2 pound angel hair pasta (half of a 16 oz box)
- 1–1 1/2 pounds boneless, skinless chicken breast (about 2 pieces)
- Balsamic glaze (optional)
- Olive oil or butter for cooking
- Grated Parmesan or Mozzarella cheese (optional)
Instructions
1. In a medium bowl, combine diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar. Season generously with salt and pepper. Let sit at room temperature.
2. Cook pasta to al dente according to package directions. Drain, return to pan, drizzle with a tablespoon of olive oil, and toss to prevent sticking. Set aside.
3. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
4. Season chicken breasts with salt and pepper. Cook for 4–5 minutes per side, or until chicken reaches 165°F internally. Transfer to a plate and cover with foil to rest.
5. In the same skillet, add 1 tablespoon olive oil and the bruschetta mixture. Cook for 1–2 minutes, just to heat through.
6. Turn off heat, add pasta to the skillet, and toss to combine. Add more olive oil if needed.
7. Slice the cooked chicken and add to the pasta.
8. Divide into bowls and serve immediately. Garnish with fresh basil and drizzle with balsamic glaze. Add grated Parmesan or Mozzarella if desired.
Notes
Add freshly grated Parmesan or Mozzarella for extra flavor.
This dish comes together quickly and is best served fresh.
Nutrition info does not include optional toppings like balsamic glaze or cheese.