Get ready to twirl your fork into this sensational bruschetta chicken pasta! It’s a tasty matchup of juicy chicken, tangy tomatoes, fresh basil, and perfectly cooked pasta.
The bright tang of bruschetta pairs perfectly with tender chicken and silky pasta. It’s love at first bite.
Not only is it delicious, but it’s also super simple to whip up.
And it’s cheaper than a trip to Italy, right? Whether you’re impressing guests or looking for a quick dinner, this dish will be a hit.
Bruschetta Chicken Pasta
Bruschetta chicken pasta is here to jazz up your dinner! If you love chicken, bruschetta, and pasta, you’ll adore this dish.
The chicken marinated in Italian dressing is enough to get your mouth watering. And can you smell the garlic and herbs already? We’re just getting started!
A rainbow of ripe Roma tomatoes and fresh basil brings a pop of color. Garlic adds a punch, while balsamic vinegar brings a tangy twist. And olive oil wraps it all up, offering that smooth Mediterranean touch.
But wait, there’s pasta! Silky strands of angel hair make it more than just a meal. Cooked al dente, they soak up all that flavorful bruschetta goodness.
And then there are the golden-browned chicken pieces to top it all off. Every bite is a juicy surprise, rounding out a perfect pasta plate.
Ready to dive in?
Ingredients
- Chicken breasts: You need three boneless, skinless breasts, halved, to absorb the marinade better.
- Italian salad dressing: This imparts all those Italian herbs and spices directly into the chicken.
- Seasonings: A teaspoon each of garlic powder, salt, and black pepper.
- Roma tomatoes: These tomatoes, de-seeded and chopped, give a fresh and tangy base for the bruschetta.
- Basil: You want fresh, chopped basil.
- Garlic: A full head, chopped, because what’s Italian food without garlic?
- Olive oil and balsamic vinegar: One-third of a cup each gives that smoothness and tartness essential for a well-balanced bruschetta.
- Salt and black pepper: Season to taste.
- Vegetable oil: One-third of a cup for frying the chicken.
- Angel hair pasta: These noodles are quick to cook and perfectly catch all those lovely bruschetta juices.
- Olive oil: Two tablespoons for sautéing the onions until they’re tender and translucent.
- Yellow onion: To add a sweet, savory goodness.
How to Make Bruschetta Chicken Pasta
- Marinate the chicken. Mix the chicken, Italian dressing, garlic powder, salt, and pepper in a bag. Seal and refrigerate it for at least 15 minutes.
- Prepare the bruschetta. Combine the tomatoes, basil, garlic, olive oil, and vinegar. Season everything to taste.
- Heat your skillet. Warm the vegetable oil, add the marinated chicken, and let it sizzle.
- Cook the chicken. Aim for golden brown, about 5-7 minutes on each side. Use a thermometer to ensure it’s at least 165 degrees Fahrenheit.
- Remove and chop the chicken. Once cooked, set it aside to cool, then slice it into bite-sized pieces.
- Cook the pasta. Boil the salted water, add the pasta, and cook it until it’s al dente, about 4-5 minutes.
- Saute the onions. Discard the excess oil, add the olive oil, and sauté the onions until translucent.
- Add in the bruschetta. Cook it for another 3-4 minutes.
- Drain the pasta and mix. Toss it in the skillet with the bruschetta.
- Serve and enjoy! Plate the pasta, top it with the chicken, and dig in!
Tips for the Best Chicken Pasta
- Dice the chicken evenly. Aim for uniform pieces to ensure an even cook. If they’re too varied, you risk some parts being overcooked, or worse, undercooked!
- Size matters for your skillet. Go for a large, heavy-bottom skillet. It ensures an evenly cooked dinner and perfectly seared chicken. Just be sure it’s big enough for the pasta, too!
- Chill your chicken. If you’re not cooking within 30 minutes, store your marinated chicken in the fridge. Before cooking, take it out 20 minutes early for even cooking.
- Don’t overdo the pasta! Test it a few minutes before the box’s suggestion. Aim for al dente. It should still have a little bite.
- Taste and adjust. Every balsamic vinegar is unique. If the dish tastes too strong, balance it with a sprinkle of brown sugar. Too sweet? Add lemon juice or more balsamic vinegar.
Recipe Variations
- Seafood. Swap the chicken for shrimp, or sprinkle some chopped bacon on top for a smoky twist.
- Veggies. Feel free to toss in your favorites, like zucchini, mushrooms, onions, broccoli, or asparagus.
- Cream. Add 1/4 to 1/2 cup of heavy cream to the bruschetta sauce for a creamy twist.
- Grill the chicken. Grill your chicken instead of frying for a smoky flavor.
- Gluten-Free. Swap regular pasta with your favorite gluten-free noodles. You can even experiment with sweet potato noodles, rice noodles, zucchini noodles, or tapioca noodles!
- Spice. Craving a kick? Add jalapeños to the bruschetta, swap chicken for spicy sausage, or sprinkle in some red pepper flakes. Cayenne pepper or hot sauce will also bring the heat!
Storing & Reheating Leftovers
Have leftovers? No worries! This pasta can chill in the fridge for 5 days. Just keep it in an air-tight container. Too much left? Freeze it!
Want to reheat it? You can use the stove or microwave. It’s your call. Just warm it bit by bit until it’s hot and tasty.
Freezer-friendly? This recipe sure is! It can stay in the freezer for 3 months. Just remember to thaw it overnight before you feast. Enjoy!
Bruschetta Chicken Pasta
6
servings20
25
minutes536
kcalFilled with chicken, tomatoes, and basil, this bruschetta chicken pasta can’t be topped! With just 25 minutes of cooking time, it’s quick and tasty!
Ingredients
3 chicken breasts, boneless and skinless, halved
1 cup Italian salad dressing
1 teaspoon each of garlic powder, salt, and black pepper, freshly ground
8 Roma tomatoes, deseeded and chopped
6 chopped basil leaves, or more as per taste
A head of garlic, cloves separated, peeled, and chopped
1/3 cup each of olive oil and balsamic vinegar
Salt and freshly ground black pepper, as per taste
1/3 cup vegetable oil
1 pound angel hair pasta
1 yellow onion, chopped
2 tablespoonss olive oil
Instructions
- Marinate the chicken with Italian dressing, garlic powder, salt, and pepper in a plastic bag. Ensure even coating. Refrigerate it for 15 mins to 4 hours.
- While the chicken marinates, mix the Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar in a bowl. Add salt and pepper to taste.
- Heat the vegetable oil in a skillet, and cook the chicken until it’s golden brown and the juices are clear (around 5-7 mins per side). Use a thermometer to ensure it reaches 165 degrees Fahrenheit.
- Cut the cooked chicken into bite-sized pieces.
- Boil a pot of lightly-salted water and cook the angel hair pasta until it’s al dente (4-5 mins).
- In the skillet, remove the excess oil. Sauté the onion in 2 tablespoons of olive oil until it’s translucent (3-4 mins).
- Add the bruschetta mixture to the skillet, cook it for 3-4 minutes, and remove it from the heat.
- Drain the pasta and toss it in the skillet with the bruschetta.
- Serve the pasta on a plate, topped with the cooked chicken. Enjoy!
