Bruschetta Chicken Pasta
This delicious pasta dish combines bright, garlicky bruschetta flavors with tender roasted chicken, making it a perfect weeknight meal that's both fresh and satisfying.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts use fresh chicken for best flavor
- 1 tablespoon olive oil for rubbing the chicken
- Salt and pepper to taste
- 1 teaspoon Italian seasoning or a mix of oregano, basil, and thyme
For the Bruschetta
- 3 cups cherry tomatoes, halved substitute with grape tomatoes or 2 cups diced roma tomatoes
- 3 cloves garlic, minced or 1 tsp garlic powder in a pinch
- 1/2 cup fresh basil, chopped substitute with 2 tbsp dried basil, but fresh is best
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil for the bruschetta
For the Pasta
- 12 oz pasta penne, spaghetti, or your favorite shape
- 1/2 cup grated Parmesan cheese plus extra for serving
- Optional: fresh mozzarella pearls or diced fresh mozzarella for topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry. Rub with 1 tablespoon olive oil, then season both sides with salt, pepper, and Italian seasoning.
- Heat a large oven-proof skillet over medium heat. When hot, add the chicken and sear 3–5 minutes per side until golden brown.
Cooking
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C). Remove from oven and let rest a few minutes before slicing.
- While the chicken bakes, make the bruschetta: Combine halved cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, and a pinch of salt and pepper in a bowl. Stir and let flavors meld.
- Cook the pasta according to package instructions until al dente. Drain and return to the pot or large mixing bowl.
- Toss the cooked pasta with half of the bruschetta mixture and half the grated Parmesan until evenly coated.
- Slice the rested chicken into strips and plate the pasta. Top with chicken slices, remaining bruschetta, and extra Parmesan. Garnish with mozzarella pearls and fresh basil.
Notes
For best flavor, use ripe cherry tomatoes. Store leftovers in an airtight container for up to 3–4 days.