Bruschetta Chicken Pasta
Easy 30-minute Italian pasta with seared chicken, fresh tomato-basil bruschetta topping, perfect for family dinners.
Equipment
- Large skillet
- Pasta pot
- Cutting board and knife
Ingredients
- 2 boneless skinless chicken breasts (1 lb) sliced thin
- 8 oz angel hair or penne pasta
- 2 cups cherry tomatoes diced
- 1/4 cup fresh basil leaves chopped
- 3 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon Red pepper flakes optional
Instructions
- Make bruschetta topping: Dice cherry tomatoes, mince garlic, chop basil. Toss with 2 tbsp olive oil, balsamic vinegar, salt, pepper. Let sit 10 minutes.
- Boil pasta in salted water until al dente. Drain, toss with oil.
- Season chicken with Italian seasoning, garlic powder, salt, pepper. Sear in 1 tbsp oil 4-5 min per side. Rest, slice thin.
- Toss pasta in skillet with bruschetta and chicken. Add Parmesan and flakes if using. Serve hot.
Notes
- Use fresh ingredients for best flavor.
- Slice chicken thin for quick cooking.
- Add lemon zest for brightness.