Description
This Easy Bruschetta Chicken Pasta combines juicy Italian-seasoned chicken breasts with a fresh bruschetta topping made from ripe tomatoes, garlic, basil, and balsamic vinegar. Tossed with perfectly cooked linguine and finished with Parmesan cheese, this 35-minute dish offers a bright, flavorful twist on classic pasta dinners, perfect for a quick weeknight meal or casual dinner with friends.
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
Toppings
- ¼ cup grated Parmesan cheese (plus more for topping)
- Fresh basil leaves for garnish (optional)
Instructions
- Marinate the Chicken: Rub the chicken breasts evenly with Italian seasoning, salt, pepper, and 1 tablespoon of olive oil. Allow the chicken to marinate at room temperature for about 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of olive oil. Grill or sear the chicken breasts until they develop a golden brown crust and are cooked through, about 5-7 minutes per side depending on thickness. Remove from heat and set aside to rest, then slice into strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook until al dente according to package instructions, typically 8-10 minutes. Before draining, reserve 1/4 cup of the pasta cooking water, then drain the rest and set pasta aside.
- Make the Bruschetta Mix: In a bowl, combine diced tomatoes, minced garlic, chopped fresh basil, 1 tablespoon olive oil, balsamic vinegar, and salt and pepper to taste. Let the mixture rest at room temperature for about 10 minutes to allow the flavors to meld.
- Combine: Toss the cooked pasta with the bruschetta mixture and reserved pasta water to loosen the sauce and coat the noodles evenly. Add the sliced chicken on top and gently combine all ingredients until well mixed.
- Garnish and Serve: Sprinkle Parmesan cheese generously over the pasta and add extra fresh basil leaves if desired. Serve warm and enjoy a vibrant and hearty meal.
Notes
- If grilling chicken, preheat grill to medium-high heat and oil the grates to prevent sticking.
- Cherry tomatoes can be substituted for Roma tomatoes for a sweeter bruschetta topping.
- Reserve some pasta water to adjust the consistency of the sauce as needed, adding a little at a time.
- For a lower-fat version, use less olive oil and skip extra cheese toppings.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying out the chicken.
