Chicken Bruschetta Pasta
This easy 30-minute chicken bruschetta pasta is made with tender pan-seared chicken topped with a tomato basil topping, tender pasta, and aromatics. It's so easy, quick, and delicious!
Servings: 4 people
Calories: 715kcal
Ingredients
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ pound spaghetti or your favorite pasta
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- ¼ cup freshly grated parmesan cheese plus more for garnish
- Olive oil
- Salt and pepper
- Balsamic glaze optional, for garnish
Bruschetta topping:
- 6 roma tomatoes diced
- ¼ cup sliced fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or to taste
Instructions
- Make the tomato bruschetta topping: In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.
- Cook the spaghetti per package directions. Reserve about ½ cup of pasta water. Drain and set aside.
- Meanwhile, split each chicken breast into 2 thinner cutlets, about ½ inch thick. Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper.
- Heat a few generous drizzles of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6 minutes per side or until fully cooked through in the center. Remove from the skillet and set aside.
- To the skillet, add about ¼ cup of olive oil, then cook the shallots and garlic for a few seconds until fragrant. Then, toss in the cooked pasta until coated evenly. Season with salt and pepper to taste. If needed, add a splash of the reserved pasta water.
- Then, toss with about ¾ of the tomato mixture (leave the remaining for topping) and ¼ cup grated parmesan cheese.
- Serve the pasta with the sliced chicken, and top the remaining tomato bruschetta topping and more cheese as garnish. If desired, drizzle with balsamic glaze. Enjoy!
Notes
- Optional: Melt some cheese over the chicken! Yum!
- Prep ahead: Season the chicken and refrigerate. Dice the tomatoes and mince the garlic and shallots. When ready to cook, follow the instructions in the recipe card.
- Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the microwave oven.
- Roma tomatoes: Cherry tomatoes, regular large tomatoes.
- Spaghetti: Spaghetti, fettucini, linguini or bucatini are great options! If using short pastas, pick larger ones, such as rigatoni or rotini.
- Crispier chicken: Use my easy chicken parmesan recipe.
- Want a lighter option? Use zucchini noodles.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 715kcal | Carbohydrates: 71g | Protein: 38g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 253mg | Potassium: 894mg | Fiber: 4g | Sugar: 6g | Vitamin A: 951IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 2mg