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Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

DeShawn Mitchell
A quick and tasty dish that combines fresh tomatoes, basil, tender chicken, and pasta for a flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

Fresh Tomatoes and Basil

  • 4 Roma tomatoes diced, seeds removed
  • 1/4 cup fresh basil finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic minced

Chicken

  • 1 pound boneless, skinless chicken breasts pounded to even thickness
  • 1 tablespoon olive oil for searing

Pasta

  • 8 ounces spaghetti or preferred pasta type

Instructions
 

Preparing the Bruschetta Topping

  • Dice the Roma tomatoes, removing seeds and watery pulp. Place in a bowl.
  • Chop fresh basil and add to the tomatoes. Stir in olive oil, balsamic vinegar, minced garlic, salt, and pepper. Let sit for 15-30 minutes.

Cooking the Pasta

  • Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and drizzle with olive oil to prevent sticking.

Searing the Chicken

  • Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat.
  • Sear chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest, then slice.

Assembling the Dish

  • Toss cooked pasta with the bruschetta topping. Top with sliced chicken and serve.

Notes

  • 1- Use fresh, ripe tomatoes and basil for the best flavor.
  • 2- Sear chicken in batches if needed to avoid overcrowding.
  • 3- Reserve some pasta water to adjust sauce consistency if desired.
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