Bruschetta Chicken Pasta

$- 2 boneless, skinless chicken breasts - 8 oz. penne pasta - 2 cups cherry tomatoes, halved - ½ cup fresh basil, chopped - 3 cloves garlic, minced - ¼ cup balsamic vinegar - ¼ cup extra virgin olive oil - Salt and pepper to taste - ½ cup mozzarella cheese, shredded - Optional: Crushed red pepper flakes for added spice I love using fresh ingredients for this dish. The chicken breasts are the star. They provide protein and flavor. I choose boneless and skinless for easy cooking. Next, I pick penne pasta. It holds the sauce well and creates a nice texture. You can use other pasta types if you prefer. Just be sure to adjust the cooking time. Fresh vegetables are key. The cherry tomatoes add sweetness. I always halve them for a burst of flavor. The basil brings a garden-fresh taste to the dish. Don't skip the garlic! It adds depth and aroma. For the dressing, I mix balsamic vinegar and olive oil. This combination gives a tangy and rich taste. I season with salt and pepper to balance the flavors. Lastly, I love adding mozzarella cheese. It melts beautifully and adds creaminess. If you want some heat, consider crushed red pepper flakes. It’s a fun twist! {{ingredient_image_1}} To start, season the chicken breasts well. Use salt, pepper, and minced garlic. This adds flavor right from the start. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until it's fully cooked. To check, use a meat thermometer; it should read 165°F. Once done, remove the chicken from the skillet. Let it rest for a few minutes before slicing it into strips. This helps keep it juicy. While your chicken cooks, boil a large pot of salted water. The salt enhances the pasta's taste. Add 8 oz. of penne pasta and cook it based on package instructions. Aim for al dente, which means it should be firm to the bite. Remember to reserve ½ cup of pasta water before draining the rest. This starchy water is key for binding everything together later. Next, let’s make the bruschetta topping. In a bowl, mix 2 cups of halved cherry tomatoes, ½ cup of chopped basil, and 3 cloves of minced garlic. Add ¼ cup of balsamic vinegar and ¼ cup of extra virgin olive oil. Season with salt and pepper to taste. Mix well and let it sit for about 10 minutes. This resting time helps the flavors meld together beautifully. After preparing the chicken, pasta, and bruschetta topping, it’s time to combine them. In the same skillet used for the chicken, add the drained pasta and bruschetta mixture. Don’t forget the reserved pasta water! Toss everything together over medium heat for about 2-3 minutes. This ensures that all flavors mix well. The pasta should be coated nicely, making each bite delicious. Now for the final touches. Add the sliced chicken on top of the pasta. Sprinkle ½ cup of shredded mozzarella cheese over everything. Cover the skillet and let it sit for 2 minutes. This allows the cheese to melt slightly, creating a creamy texture. For plating, carefully serve the bruschetta chicken pasta. You can garnish it with extra basil and a drizzle of balsamic glaze for a lovely finish. To keep your chicken juicy, start by seasoning it well. Use salt, pepper, and minced garlic for great flavor. Cook the chicken in a hot skillet with olive oil. Aim for 6-7 minutes on each side. This method gives you a nice, golden crust. You can also grill or bake the chicken if you prefer. Grilling adds a smoky taste. Baking can make it very tender. Just make sure to cook the chicken until it’s no longer pink inside. To avoid overcooking, keep an eye on the timer. Follow the package instructions and check your pasta a minute early. It should be al dente, which means firm to the bite. This texture holds up better in your dish. If you have leftover pasta, use it in salads or as a side dish. Toss it with some olive oil and veggies for a quick meal. To boost flavors, consider adding diced red onion or a squeeze of lemon. These ingredients add brightness to the dish. You can also try mixing in some olives or feta cheese for a twist. Letting the bruschetta mixture rest for about 10 minutes is key. This time allows the flavors to blend well together. The longer you let it sit, the more intense the taste will be. Pro Tips Perfect Chicken Cooking: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety and juiciness. Al Dente Pasta: Cook the pasta just until al dente, as it will continue to cook slightly when mixed with the other ingredients. Flavorful Bruschetta: Let the bruschetta mixture sit for at least 10 minutes to enhance the flavors before adding it to the pasta. Melting Mozzarella: Cover the skillet after adding mozzarella to trap heat and ensure a perfect melt without overcooking the dish. {{image_2}} You can switch up the pasta shape based on your mood. Penne works great, but you can try spaghetti or fusilli. Whole grain pasta is a healthy choice. It adds fiber and taste. If you want a vegetarian option, swap the chicken for chickpeas or lentils. They are hearty and soak up flavors well. Grilled eggplant or zucchini also makes a tasty addition. To add some zing, try different spices like oregano or thyme. A pinch of crushed red pepper flakes gives a nice kick. You can also mix in fresh herbs like parsley or dill for a new taste. Incorporate other vegetables too. Bell peppers or spinach can add color and nutrition. Roasted vegetables can deepen the flavors and make the dish more interesting. Pair this dish with a fresh salad or garlic bread for a complete meal. A cool drink like lemonade or iced tea complements the flavors nicely. When plating, make it eye-catching! Use a large bowl and layer the pasta high. Top it with fresh basil and a drizzle of balsamic glaze. This adds a pop of color and makes it look fancy. To keep your bruschetta chicken pasta fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. Make sure to let the pasta cool before sealing. This helps maintain the flavors. You can keep it for 3 to 4 days. When ready to eat, just reheat it gently on the stove or in the microwave. Freezing bruschetta chicken pasta is easy. First, let the dish cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. This dish can last up to 3 months in the freezer. When you want to enjoy it again, move it to the fridge overnight to thaw. If you're in a hurry, you can thaw it in the microwave. Reheat it on low heat on the stove to keep the chicken and pasta tender. Add a splash of water or olive oil if it seems dry. Enjoy your delicious meal! What can I use instead of chicken? You can use turkey, shrimp, or tofu as chicken substitutes. Each option brings a unique flavor. For a vegetarian dish, use mushrooms or chickpeas for protein. How long does bruschetta chicken pasta last? This pasta dish lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Can I make this dish ahead of time? Yes, you can prepare the bruschetta topping and cook the pasta ahead. Just combine them before serving for the best taste. Is it possible to make bruschetta chicken pasta without cheese? Absolutely! You can skip the cheese for a lighter dish. Use extra herbs or a sprinkle of nuts for added flavor. What can I serve with bruschetta chicken pasta? Pair this dish with a fresh green salad or garlic bread. A light white wine also complements the flavors well. This blog post covered how to make bruschetta chicken pasta. We discussed the key ingredients like chicken, pasta, and fresh herbs. I shared steps for cooking chicken and pasta to enhance flavor. Tips for making the perfect bruschetta topping and combining it all were included. In the end, cooking can be fun and simple. Use the tips to create your own delicious dish, and don’t be afraid to experiment with ingredients. Enjoy every bite!$

Bruschetta Chicken Pasta

A delicious pasta dish topped with seasoned chicken and a fresh bruschetta mixture.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz penne pasta
2 cups cherry tomatoes, halved
0.5 cup fresh basil, chopped
3 cloves garlic, minced
0.25 cup balsamic vinegar
0.25 cup extra virgin olive oil
to taste salt and pepper
0.5 cup mozzarella cheese, shredded
optional crushed red pepper flakes

Instructions

Prepare the Chicken: Season the chicken breasts with salt, pepper, and minced garlic. Heat a tablespoon of olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and allow to rest before slicing into strips.
Cook the Pasta: While the chicken is cooking, boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.
Make the Bruschetta Topping: In a bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, balsamic vinegar, and olive oil. Season with salt and pepper to taste. Mix well and let it sit for about 10 minutes to allow the flavors to meld together.
Combine Ingredients: In the same skillet used for the chicken, add the drained pasta, bruschetta mixture, and reserved pasta water. Toss everything together over medium heat for about 2-3 minutes until well combined.
Add Chicken and Mozzarella: Add the sliced chicken on top of the pasta and sprinkle mozzarella cheese over the entire dish. Cover the skillet for 2 minutes, allowing the cheese to melt slightly.
Serve: Carefully plate the bruschetta chicken pasta. Optionally, garnish with extra basil and a drizzle of balsamic glaze for a beautiful touch.

Notes

Optional: Garnish with extra basil and balsamic glaze.

Keyword bruschetta, Chicken, Italian, pasta