Bruschetta Chicken Pasta
A quick and easy weeknight meal that combines juicy chicken, fresh tomatoes, and basil for a delightful Italian-inspired dish.
Ingredients
Main Ingredients
- 3–4 pieces boneless, skinless chicken breasts (about 1.5–2 lb), cut into bite-size pieces
- 3 cloves fresh garlic, minced
- 2 cups cherry tomatoes, halved use ripe ones for best flavor
- 8 oz fusilli or penne pasta fusilli catches sauce nicely
- 1 cup fresh basil, chopped add most at the end
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 tbsp balsamic vinegar aged or good quality for best flavor
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Dice the chicken into roughly 1-inch pieces, halve the cherry tomatoes, mince garlic, and chop basil. Season the chicken with salt and pepper.
Cooking Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain.
Cooking Chicken and Mixing
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes.
- Push the chicken to the side, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the halved cherry tomatoes and most of the basil. Cook just until the tomatoes begin to soften and release juices, about 2–3 minutes.
- Stir in the drained pasta and toss to combine. Add reserved pasta water a splash at a time until you reach a silky, saucy consistency.
- Stir in balsamic vinegar and Parmesan; adjust salt and pepper.
Serving
- Serve immediately, topped with remaining basil and extra Parmesan.
Notes
For substitutions, swap rotisserie chicken to save time, use gluten-free pasta as needed, and substitute Pecorino Romano for a sharper cheese. For a dairy-free version, omit Parmesan and add nutritional yeast for depth.