Easy Bruschetta Chicken Pasta Recipe
An easy bruschetta chicken pasta recipe made with cherry tomatoes, fresh basil, tender chicken, and pasta tossed in a light balsamic sauce, ready in 30 minutes.
Servings: 6
Calories: 400kcal
Ingredients
- 1 pint cherry tomatoes halved
- ⅓ cup fresh basil chopped
- 4 garlic cloves minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz spaghetti pasta
- 1 lb boneless, skinless chicken breasts diced
- 1 tablespoon Italian seasoning
- 2 tablespoon olive oil, divided
- ½ cup Parmesan cheese grated
- 1 tablespoon Balsamic glaze (optional)
Instructions
- In a small bowl, combine the cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Refrigerate while you prepare the rest of the dish.
- Cook the pasta according to package directions until al dente.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken, season with Italian seasoning (and salt and pepper, if desired), and cook until done. Remove and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet, then stir in the bruschetta mixture. Cook for about 1 minute, just until heated through.
- Drain the pasta, then add it to the skillet with the chicken and bruschetta mixture. Toss to coat.
- Sprinkle with Parmesan cheese and drizzle with balsamic glaze (if using). Serve immediately.
Video
Notes
- Add the bruschetta mixture just before serving to keep the pasta from becoming watery.
- Use fresh basil for the best flavor.
- Spaghetti works great, but penne or bowtie can also be used.
- Store leftovers in the refrigerator for up to 3 days.
- For extra flavor, drizzle with balsamic glaze before serving.
Nutrition
Serving: 1cup | Calories: 400kcal | Carbohydrates: 49g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 422mg | Potassium: 607mg | Fiber: 3g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 2mg
