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bruschetta chicken pasta

Bruschetta Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced, divided
  • 3 medium Roma tomatoes, diced
  • 1/4 cup chopped fresh basil leaves, loosely packed
  • 2 tbsp balsamic vinegar, divided
  • 1/2 cup fresh mozzarella pearls (optional)
  • Salt and freshly ground black pepper

Method
 

  1. Cook the pasta in salted boiling water until just al dente, 8 to 10 minutes. Drain and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 3 to 4 minutes per side until golden and cooked through (165°F/74°C).
  3. Combine the tomatoes, basil, 2 minced garlic cloves, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/4 tsp salt, and pepper in a bowl. Let sit for 5 minutes.
  4. Return the drained pasta to the pot with the remaining 1 tbsp olive oil and 1 minced garlic clove. Toss over low heat for 1 minute until fragrant.
  5. Plate the pasta, top with the chicken and tomato mixture, drizzle with the remaining 1 tbsp balsamic vinegar, and add mozzarella if using. Serve immediately.

Notes

If you have a few extra minutes, salt the diced tomatoes and let them drain before mixing the topping. That small step keeps the dish from getting watery. The pasta and chicken reheat well with a splash of water, though the topping is best fresh.