Description
A flavorful and vibrant Bruschetta Chicken Pasta combining tender pan-seared chicken breasts with al dente angel hair pasta, fresh cherry tomato bruschetta, fragrant basil, and a tangy balsamic glaze. This dish is perfect for an easy yet elegant dinner, balancing fresh ingredients with Italian-inspired seasonings.
Ingredients
Scale
Bruschetta Mixture
- 2 cups halved cherry tomatoes
- ¼ cup chopped fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Pasta
- 8 ounces angel hair pasta
- 1 ½ tablespoons extra virgin olive oil
Chicken
- 2 boneless, skinless chicken breasts (about 1 ½ lbs total)
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 tablespoons extra virgin olive oil
Optional Toppings
- 1–2 tablespoons balsamic glaze
- ¼ cup freshly shredded parmesan cheese
- 2 tablespoons chopped fresh basil leaves
Instructions
- Prepare Bruschetta: In a medium bowl, combine halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons olive oil, balsamic vinegar, minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir well to combine. Cover the bowl with plastic wrap and refrigerate while you prepare the pasta and chicken to let flavors meld.
- Cook Pasta: Boil angel hair pasta in salted water according to package instructions until al dente. Drain the pasta well, then return it to the pot. Toss the heated pasta with 1 ½ tablespoons olive oil to prevent sticking and set aside.
- Season Chicken: Pat chicken breasts dry. Season evenly on both sides with the remaining ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
- Cook Chicken: Heat 2 tablespoons olive oil in a 10-12 inch nonstick skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and cook for 5-7 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer the chicken to a plate or baking dish and allow it to rest.
- Cook Bruschetta in Skillet: Lower the skillet heat to medium. Remove the bruschetta mixture from the refrigerator and add it to the skillet. Cook, stirring frequently, for about 1 ½ to 2 minutes until the garlic becomes fragrant and the bruschetta is heated through.
- Combine Pasta and Bruschetta: Add the prepared pasta to the skillet with the bruschetta mixture. Toss gently to combine all ingredients and remove from heat.
- Slice Chicken and Assemble: Carefully slice the rested chicken breasts into strips. Place the sliced chicken on top of the pasta and bruschetta mixture in the skillet or serving dish.
- Add Toppings and Serve: Sprinkle freshly shredded parmesan cheese and the remaining 2 tablespoons chopped fresh basil over the chicken and pasta. Drizzle with balsamic glaze if desired. Serve immediately while hot.
Notes
- Cooking times for chicken may vary based on thickness; always check for an internal temperature of 165°F for safety.
- Angel hair pasta cooks quickly, so watch carefully to avoid overcooking.
- The balsamic glaze is optional but adds a nice sweet and tangy touch to the dish.
- For a lighter option, use less olive oil or a low-fat cheese alternative.
- Fresh basil can be replaced with dried basil in a pinch, but fresh provides the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: bruschetta chicken pasta, Italian pasta recipe, chicken angel hair pasta, easy dinner recipes, fresh tomato pasta
