Bruschetta Chicken Pasta is a delightful dish that combines the flavors of classic bruschetta with tender chicken and pasta. This recipe brings together fresh ingredients, making it not only delicious but also colorful and inviting. It’s a perfect meal for any day of the week, whether it’s a family dinner or a get-together with friends.
Why Make This Recipe
This recipe is a fantastic option for several reasons. First, it’s quick and easy to prepare, making it great for busy weeknights. Second, it is full of fresh ingredients that pack a punch of flavor, ensuring each bite is a treat. Lastly, this dish is versatile and can be adjusted to suit your taste, allowing you to add or remove ingredients as you see fit.
How to Make Bruschetta Chicken Pasta
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 ounces uncooked pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup fresh spinach leaves (optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, torn (for garnish)
- Extra grated Parmesan cheese (for serving)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: Season the chicken strips with Italian seasoning, garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and release their juices.
Combine Everything: Stir in the fresh spinach (if using), balsamic vinegar, red pepper flakes, and half of the chopped basil. Cook for another 1–2 minutes until the spinach wilts. Return the cooked chicken to the skillet and toss to combine.
Add the Pasta: Add the drained pasta to the skillet and toss everything together until evenly coated. Sprinkle in the Parmesan cheese and remaining basil, tossing gently to melt the cheese and distribute the flavors.
Serve: Divide the pasta among plates or bowls. Garnish with extra torn basil leaves and a sprinkle of Parmesan cheese before serving.
How to Serve Bruschetta Chicken Pasta
Serve Bruschetta Chicken Pasta warm, right after cooking. You can place it in bowls or on plates and sprinkle some extra Parmesan cheese on top for added flavor. A side salad or bread pairs well with this dish for a complete meal.
How to Store Bruschetta Chicken Pasta
If you have leftovers, let the pasta cool completely before storing. Place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.
Tips to Make Bruschetta Chicken Pasta
- Use fresh ingredients for the best flavor. Fresh basil and ripe cherry tomatoes elevate the taste.
- Don’t overcook the pasta; it should be al dente.
- Experiment with different types of cheese, or add more for a creamier texture.
- For a heartier meal, include vegetables like bell peppers or zucchini.
Variation
You can switch up the protein by using shrimp or grilled vegetables for a different flavor. Adding feta cheese instead of Parmesan can give a unique twist to the dish.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.
2. What type of pasta is best for this recipe?
Penne, fusilli, or spaghetti works great for this dish. Choose what you like best!
3. Is this recipe good for meal prep?
Absolutely! Bruschetta Chicken Pasta can be stored in the fridge and is perfect for meal prep. Just reheat when you’re ready to eat.
Bruschetta Chicken Pasta
Ingredients
For the pasta
- 8 ounces uncooked pasta (penne, fusilli, or spaghetti) Use your preferred type of pasta
For the chicken
- 2 pieces boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil For cooking the chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For the sauce
- 2 tablespoons olive oil For sautéing the sauce ingredients
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup fresh spinach leaves (optional) Adds color and nutrition
- ¼ cup fresh basil leaves, chopped More for garnish at serving
- 2 tablespoons balsamic vinegar
- ½ teaspoon red pepper flakes (optional) Adjust for spice level
- ½ cup grated Parmesan cheese For mixing into the pasta
- Fresh basil leaves, torn (for garnish)
- Extra grated Parmesan cheese (for serving)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken strips with Italian seasoning, garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cooking the Sauce
- In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and release their juices.
- Stir in the fresh spinach (if using), balsamic vinegar, red pepper flakes, and half of the chopped basil. Cook for another 1–2 minutes until the spinach wilts.
- Return the cooked chicken to the skillet and toss to combine.
Final Touches
- Add the drained pasta to the skillet and toss everything together until evenly coated. Sprinkle in the Parmesan cheese and remaining basil, tossing gently to melt the cheese and distribute the flavors.
Serving
- Divide the pasta among plates or bowls. Garnish with extra torn basil leaves and a sprinkle of Parmesan cheese before serving.
