Bruschetta Chicken Pasta
Enjoy the fusion of Italian flavors in this Bruschetta Chicken Pasta, blending fresh tomatoes, basil, and garlic with tender chicken and pasta for a delicious meal.
Equipment
- 1 Large skillet
- 1 Mixing Bowl
- 1 Large pot for boiling pasta
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Bruschetta Mixture
- 2 cups diced tomatoes
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
Pasta
- 8 oz penne pasta
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet over medium heat, cook the chicken in olive oil until golden brown on both sides and fully cooked through, about 8-10 minutes per side. Remove from the skillet and let rest before slicing.
- In a mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Combining Ingredients
- In a large pot or serving dish, combine the cooked pasta, sliced chicken, and the bruschetta mixture. Toss everything together until well combined.
- Serve the Bruschetta Chicken Pasta immediately, topped with grated Parmesan cheese. Enjoy!
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or olive oil to prevent sticking.
Notes
Pro Tips: Use fresh basil for the best flavor. Ingredient Substitutions: Swap chicken for shrimp for a seafood variation. How to Serve: Accompany with garlic bread and a green salad. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the bruschetta mixture in advance.