Description
This Easy Bruschetta Chicken Pasta combines tender, Italian-seasoned chicken breasts with fresh, vibrant bruschetta made from ripe tomatoes, garlic, and basil. Tossed together with al dente linguine and finished with a savory sprinkle of Parmesan cheese, this dish offers a delightful balance of textures and flavors, perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons Italian seasoning
- 2 tablespoons olive oil (divided, plus extra for cooking)
- Salt and pepper to taste
Pasta
- 12 oz linguine or spaghetti
Bruschetta Mix
- 4 Roma tomatoes, diced (or 1 ½ cups cherry tomatoes, halved)
- 3 cloves garlic, minced
- ¼ cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 tablespoon olive oil
Garnish
- ¼ cup grated Parmesan cheese (plus more for topping)
- Extra fresh basil (optional)
Instructions
- Marinate the Chicken: Rub the chicken breasts evenly with Italian seasoning, salt, pepper, and 1 tablespoon of olive oil. Let the chicken marinate for about 15 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of olive oil. Grill or sear the marinated chicken breasts in the hot skillet until they develop a golden-brown crust and are cooked through, about 6-7 minutes per side depending on thickness. Remove from heat and let rest before slicing.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions (usually around 9-11 minutes). Reserve ¼ cup of the pasta cooking water, then drain the pasta.
- Make the Bruschetta Mix: In a medium bowl, combine the diced tomatoes (or halved cherry tomatoes), minced garlic, chopped fresh basil, 1 tablespoon olive oil, balsamic vinegar, and salt and pepper to taste. Stir well and allow the mixture to rest for 10 minutes to meld flavors.
- Combine: Toss the cooked pasta with the bruschetta mix and reserved pasta water to loosen the sauce slightly. Add the sliced chicken breasts and gently combine everything to ensure even distribution of flavors.
- Garnish and Serve: Sprinkle grated Parmesan cheese over the pasta and chicken. Garnish with extra fresh basil leaves if desired. Serve immediately while warm.
Notes
- For a smokier flavor, grill the chicken outdoors instead of searing on the stovetop.
- Use fresh, ripe tomatoes for best bruschetta flavor; cherry tomatoes offer a sweeter, less acidic taste.
- Reserve pasta water is key to keeping the dish moist and melding the bruschetta juices with the pasta.
- You can substitute gluten-free pasta to make this recipe gluten-free if needed.
- Leftovers keep well refrigerated for up to 2 days but are best eaten fresh.
