Bruschetta Chicken Pasta (Printable Format)
A 30-minute dinner combining tender chicken with the fresh flavors of tomatoes, basil, and balsamic vinegar tossed with your favorite pasta.
# What You'll Gather:
01 -
2 boneless, skinless chicken breasts
02 -
8 oz spaghetti or penne pasta
03 -
2 cups cherry tomatoes, diced
04 -
2 cloves garlic, minced
05 -
1/4 cup fresh basil, chopped
06 -
2 tbsp balsamic vinegar
07 -
1/4 cup grated Parmesan cheese
08 -
2 tbsp olive oil
09 -
1 tsp Italian seasoning
10 -
1/2 tsp garlic powder
11 -
Salt and pepper, to taste
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Cook your pasta until it's just right - tender but still has a bit of bite. Drain it and set aside for now.
02 -
Sprinkle both sides of your chicken breasts with Italian seasoning, garlic powder, salt, and pepper, pressing the seasonings in lightly.
03 -
Heat up your olive oil in a big skillet. Add the chicken and cook until it's golden on both sides and no longer pink inside, about 5-7 minutes per side. Let it rest before slicing.
04 -
In a bowl, gently mix your diced tomatoes, garlic, fresh basil, balsamic vinegar, a splash of olive oil, and a pinch of salt. This is your bruschetta mix.
05 -
Add your pasta to the skillet with the chicken drippings and toss it around. Slice your chicken, place it on top of the pasta, and spoon the tomato mixture over everything.
06 -
Sprinkle with Parmesan cheese and tear some fresh basil over the top. If you're feeling fancy, add a drizzle of balsamic glaze. Serve it up while it's warm!
# Important Tips:
01 -
You can prep the bruschetta topping up to 2 hours ahead to save time.
02 -
Try adding vegetables like zucchini or spinach for extra nutrients.
03 -
For a gluten-free version, simply swap in your favorite gluten-free pasta.