Chicken Bruschetta Pasta
This Chicken Bruschetta Pasta is an easy summer dinner made with tender chicken, fresh tomatoes, basil, olive oil, and balsamic glaze. It's a simple garden-to-table pasta recipe perfect for busy weeknights.
Equipment
- 1 Large Bowl for Mixing
- 1 Saute Pan
Ingredients
- 3 large boneless, skinless chicken breasts
- 2 tablespoon olive oil
- 1 cup diced cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 3 cloves fresh garlic, minced (must use fresh here)
- 1 package bowtie pasta (or pasta of your choice)
- 2 tablespoon grated parmesan
- 2 tablespoon balsamic glaze
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season the chicken with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice or dice into bite-sized pieces.
- In a large mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, remaining olive oil, salt, and pepper. Toss until well combined.
- Add the cooked pasta and chicken to the tomato mixture. Gently toss until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Drizzle generously with balsamic glaze and garnish with additional fresh basil before serving.
- Serve immediately and enjoy.
This dish is also great chilled!
Notes
If your tomatoes are especially juicy (garden tomatoes often are), let the mixture sit for 5-10 minutes before tossing with the pasta. The tomato juices combine with the olive oil and garlic to create a light, fresh sauce that coats the pasta beautifully.