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How to Cook Perfect Bruschetta Chicken Pasta - Naomi

Bruschetta Chicken Pasta

This Bruschetta Chicken Pasta is a simple, vibrant dish perfect for a quick weeknight meal. It combines juicy, pan-seared chicken and al dente pasta with a fresh and zesty bruschetta topping made from ripe tomatoes, garlic, basil, and a touch of balsamic. The entire meal comes together in about 30 minutes, offering a delicious and wholesome dinner that feels both elegant and effortless.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces of your favorite type pasta (such as penne, spaghetti, or rotini)
  • 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups of ripe Roma tomatoes, diced
  • 3 cloves garlic, minced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup olive oil, plus extra for cooking the chicken
  • 2 tablespoons balsamic glaze (or use balsamic vinegar)
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes, optional

Equipment

  • Large pot
  • medium bowl
  • Large skillet

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
  2. Prepare the Bruschetta Topping: While the pasta is cooking, combine the diced tomatoes, minced garlic, chopped fresh basil, 1/4 cup of olive oil, and balsamic glaze in a medium bowl. Season with salt and pepper to your liking. Set it aside to let the flavors meld.
  3. Cook the Chicken: Season the chicken pieces generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it's golden brown and cooked through.
  4. Combine Everything: Add the drained pasta directly to the skillet with the cooked chicken. Pour the bruschetta topping over the pasta and chicken. Add half of the Parmesan cheese and toss everything together until well combined. If the pasta seems a little dry, add a splash of the reserved pasta water to create a light sauce.
  5. Serve: Divide the Bruschetta Chicken Pasta among plates. Garnish with the remaining Parmesan cheese and a bit more fresh basil if you like. Serve immediately and enjoy!

Notes

For the most flavorful bruschetta, use ripe Roma tomatoes and let the topping sit for at least 15 minutes to allow flavors to meld. To ensure juicy chicken, pat the pieces dry before cooking and sear in a hot skillet without overcrowding it. Variations include using shrimp or cannellini beans instead of chicken, adding vegetables like spinach or zucchini, or substituting with gluten-free pasta and dairy-free cheese to suit dietary needs.