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Bruschetta Chicken Pasta

A delicious and easy weeknight dinner featuring tender chicken, fresh tomatoes, basil, and pasta with a bruschetta-inspired flavor profile.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Medium bowl
  • Large skillet
  • Cutting board
  • apron

Ingredients
  

Bruschetta Mixture

  • 2 cups cherry tomatoes, halved
  • 0.25 cup fresh basil leaves, chopped plus 2 tablespoons for serving
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1.5 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 0.5 teaspoon fresh cracked black pepper

Chicken and Pasta

  • 8 ounces angel hair pasta
  • 2 boneless, skinless chicken breasts 1 ½ lbs total
  • 1 teaspoon kosher salt for seasoning chicken
  • 0.5 teaspoon Italian seasoning for seasoning chicken
  • 0.5 teaspoon fresh cracked black pepper for seasoning chicken
  • 1.5 tablespoons extra virgin olive oil for cooking chicken

Optional Garnishes

  • 1 balsamic glaze optional drizzle
  • 0.25 cup freshly shredded parmesan cheese optional topping

Instructions
 

  • In a medium bowl, combine halved cherry tomatoes, ¼ cup fresh basil, 2 tablespoons olive oil, balsamic vinegar, 1 ½ teaspoons Italian seasoning, minced garlic, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to combine and set aside.
    2 cups cherry tomatoes, halved
  • Cook angel hair pasta according to package directions. Reserve about ½ cup of pasta water before draining.
    2 cups cherry tomatoes, halved
  • Season chicken breasts with the remaining 1 teaspoon kosher salt, ½ teaspoon Italian seasoning, and ½ teaspoon black pepper.
    2 cups cherry tomatoes, halved
  • Heat 1 ½ tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. Remove chicken from skillet, let rest for 5 minutes, then slice into bite-sized pieces.
    2 cups cherry tomatoes, halved
  • Add the remaining 2 tablespoons of olive oil to the same skillet over medium heat. Pour in the tomato and basil mixture and cook for 5-7 minutes, stirring occasionally, until tomatoes soften and release juices.
    2 cups cherry tomatoes, halved
  • Add the drained pasta and reserved ½ cup pasta water to the skillet with the tomato mixture. Toss until pasta is coated and heated through.
    2 cups cherry tomatoes, halved
  • Divide pasta among bowls. Top with sliced chicken. Garnish with remaining 2 tablespoons fresh basil, balsamic glaze (optional), and parmesan cheese (optional). Enjoy!
    2 cups cherry tomatoes, halved

Notes

For a vegetarian option, skip the chicken and add chickpeas or white beans. You can also add spinach or arugula in the last minute of cooking the pasta and tomato mixture.