Bruschetta Chicken Pasta

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A vibrant, flavor-packed dish featuring juicy chicken, fresh tomatoes, basil, garlic, and tender pasta, all brought together with a light balsamic touch. It’s a refreshing twist on classic Italian bruschetta served in a hearty pasta bowl!

Ingredients for Bruschetta Chicken Pasta

  • 12 oz (340 g) spaghetti or penne pasta

  • 2 large chicken breasts (about 1 lb / 450 g), boneless skinless

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • 1 tsp garlic powder

  • Salt & black pepper to taste

For the Bruschetta Topping:

  • 3 large ripe tomatoes, diced

  • 3 garlic cloves, minced

  • ¼ cup fresh basil, chopped

  • 2 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

Optional Garnish:

  • Freshly grated Parmesan cheese

  • Extra basil leaves

  • Drizzle of balsamic glaze

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and set aside.

  2. Prepare the chicken:

    • Pound chicken breasts to even thickness.

    • Season with Italian seasoning, garlic powder, salt, and pepper.

    • Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).

    • Let rest 5 minutes, then slice into strips.

  3. Make the bruschetta topping:
    In a medium bowl, mix diced tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and pepper. Let sit 10 minutes for flavors to meld.

  4. Assemble the dish:

    • Toss the pasta with half of the bruschetta topping.

    • Plate the pasta, top with sliced chicken, and spoon the remaining bruschetta mixture over.

    • Garnish with Parmesan, basil, and a drizzle of balsamic glaze if desired.

Notes

  • Use cherry tomatoes if you prefer a sweeter topping.

  • Can substitute grilled chicken thighs for extra juiciness.

  • Make it lighter by using zoodles (zucchini noodles) instead of pasta.

  • For meal prep, keep the bruschetta mixture separate and add it fresh before serving.

Tips

  • Let the chicken rest before slicing to keep it juicy.

  • Marinate the chicken in balsamic vinegar, olive oil, and garlic for 30 minutes beforehand for deeper flavor.

  • If you love cheese, add fresh mozzarella or burrata on top.

  • To save time, use a store-bought balsamic glaze drizzle.

Servings

  • Makes 4 servings

Nutritional Info (per serving, approx.)

  • Calories: 460 kcal

  • Protein: 33 g

  • Carbs: 50 g

  • Fat: 14 g

  • Fiber: 4 g

  • Sugar: 6 g

Health Benefits

  • High protein from chicken for muscle support.

  • Rich in antioxidants from tomatoes and basil.

  • Healthy fats from olive oil for heart health.

  • Balanced meal with lean protein, fiber, and carbs for sustained energy.

Q & A

Q1: Can I make this recipe gluten-free?
Yes! Use gluten-free pasta or zucchini noodles.

Q2: Can I serve this cold as a pasta salad?
Absolutely! It makes a refreshing cold dish—just chill the pasta and chicken before adding the bruschetta topping.

Q3: What’s the best pasta shape for this?
Penne, rotini, or spaghetti all work well—the sauce clings nicely to textured pasta.

Q4: Can I meal prep this?
Yes. Store chicken and pasta separately, then add fresh bruschetta topping before eating.

Q5: Can I make it vegetarian?
Skip the chicken and add grilled eggplant, zucchini, or chickpeas for protein.

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