Bruschetta Chicken Pasta
Discover how to make Bruschetta Chicken Pasta with fresh, flavorful ingredients in this easy step-by-step guide—light, satisfying, and perfect for any night!
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta penne, rotini, or your favorite shape
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 4 cups chopped ripe tomatoes
- 1/2 cup fresh basil leaves chopped
- 1/4 cup balsamic vinegar
- 1/4 cup grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for added heat
Instructions
Step 1: Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Drain and reserve about half a cup of the pasta water.
- Why this matters: That reserved pasta water is liquid gold—it’ll help your sauce cling perfectly to the noodles.
Step 2: Sauté the Chicken
- In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until they’re browned and fully cooked (about 5–7 minutes). Remove the chicken from the skillet and set it aside.
Step 3: Build the Bruschetta Sauce
- Using the same skillet, add the remaining tablespoon of olive oil and minced garlic. Cook for just 30 seconds—garlic burns fast! Add the chopped tomatoes, balsamic vinegar, basil, salt, and pepper. Include red pepper flakes if you’re craving a little heat. Let the sauce simmer for 5–7 minutes until it thickens and the tomatoes soften.
Step 4: Combine Everything
- Return the cooked chicken to the skillet, then add the drained pasta. Toss well to coat everything in the sauce. Stir in the Parmesan cheese and splash in a little reserved pasta water to create a silky consistency.
Step 5: Garnish and Serve
- Top with additional Parmesan and fresh basil leaves. Serve hot and enjoy immediately.