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Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta is a flavorful and comforting pasta dish that brings the vibrant tastes of classic bruschetta right to your dinner table, perfect for a quick and impressive weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • to taste Salt and freshly ground black pepper
  • 12 oz pasta of your choice penne, rotini, or fettuccine work well
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream optional, for a richer sauce
  • 1/2 cup fresh basil leaves chopped
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1/4 cup balsamic glaze store-bought or homemade
  • Crusty bread for serving (optional)

Equipment

  • Medium Bowl
  • Large pot
  • Large skillet
  • Plate
  • Saucepan

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, salt, and pepper. Ensure the chicken is evenly coated.
    1.5 lbs boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, to taste Salt and freshly ground black pepper
  2. Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
    12 oz pasta of your choice
  3. While the pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat in the skillet to medium. Add the butter and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
    1 tablespoon butter, 3 cloves garlic
  5. Pour in the diced tomatoes (with their juice) and chicken broth. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
    1 (14.5 oz) can diced tomatoes, undrained, 1/2 cup chicken broth
  6. If you desire a richer, creamier sauce, stir in the heavy cream at this stage. Continue to simmer gently for another 2-3 minutes until the sauce has slightly thickened.
    1/4 cup heavy cream
  7. Add the cooked chicken back into the skillet with the sauce. Stir in the chopped fresh basil and grated Parmesan cheese.
    1/2 cup fresh basil leaves, 1/4 cup grated Parmesan cheese
  8. Add the drained pasta directly to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
  9. Divide the Bruschetta Chicken Pasta among plates. Drizzle each serving generously with balsamic glaze and sprinkle with additional Parmesan cheese and fresh basil, if desired. Serve immediately with crusty bread for dipping into the delicious sauce.
    1/4 cup grated Parmesan cheese, 1/4 cup balsamic glaze, Crusty bread

Notes

Leftover Bruschetta Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently to maintain the texture of the pasta and chicken.