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Bruschetta Chicken Pasta Recipe

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★★★★★

5 from 57 reviews

A vibrant and flavorful Bruschetta Chicken Pasta combining juicy cherry tomatoes, fresh basil, and tender seared chicken breast tossed with angel hair pasta in a garlic-balsamic mixture, finished with parmesan and optional balsamic glaze for a delicious Italian-inspired meal.

Ingredients

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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
  • 1½ teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

Pasta

  • 8 ounces angel hair pasta
  • 1½ tablespoons extra virgin olive oil

Chicken

  • 2 boneless, skinless chicken breasts (about 1½ lbs total)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

Toppings (Optional)

  • 1–2 tablespoons balsamic glaze
  • ¼ cup freshly shredded parmesan cheese
  • 2 tablespoons chopped fresh basil leaves

Instructions

  1. Prepare Bruschetta: In a bowl, combine halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons olive oil, balsamic vinegar, minced garlic, 1½ teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir well, cover with plastic wrap, and refrigerate until ready to use.
  2. Cook Pasta: Bring a large pot of salted water to a boil and cook angel hair pasta according to package instructions until al dente. Drain and return pasta to the pot. Toss with 1½ tablespoons olive oil to prevent sticking and set aside.
  3. Season Chicken: Pat chicken breasts dry and season both sides with remaining ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
  4. Cook Chicken: Heat 2 tablespoons olive oil in a 10-12 inch nonstick skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until cooked through and juices run clear or the internal temperature reaches 165°F. Transfer chicken to a plate or dish to rest.
  5. Sauté Bruschetta: Lower heat to medium. Remove the bruschetta from the refrigerator and add it to the same skillet. Cook, stirring frequently, for 1½ to 2 minutes until garlic is fragrant and tomatoes soften slightly.
  6. Toss Pasta with Bruschetta: Add the cooked angel hair pasta to the skillet with the bruschetta mixture. Toss gently to combine and remove from heat.
  7. Slice Chicken and Assemble: Carefully slice the rested chicken breasts. Plate the pasta bruschetta mixture and top with the sliced chicken.
  8. Add Toppings and Serve: Sprinkle freshly shredded parmesan cheese and the remaining 2 tablespoons chopped fresh basil over the top. Drizzle with balsamic glaze if desired. Serve hot immediately.

Notes

  • Make sure to cook the pasta al dente to avoid overcooking during tossing.
  • Resting the chicken after cooking helps retain its juices and tenderness.
  • For a gluten-free version, substitute angel hair pasta with gluten-free pasta.
  • Balsamic glaze adds a sweet tangy finish but is optional.
  • Use fresh basil for the best flavor; dried basil will not achieve the same taste.

Keywords: bruschetta chicken pasta, Italian pasta recipe, chicken pasta dinner, easy pasta dishes, fresh tomato pasta

Find it online: https://messykitchenmagic.com/bruschetta-chicken-pasta-recipe/