Bruschetta Chicken Pasta

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Bruschetta Chicken Pasta is the kind of weeknight dinner that wins hearts on the first bite. It’s where the brightness of cherry tomatoes meets the savory sear of herb-marinated chicken, all tossed with al dente pasta and kissed with olive oil and garlic. It tastes like a summer evening in Italy but cooks up easily in your home kitchen.

This recipe blends rustic comfort with fresh, vibrant flavors. The slight acidity of tomatoes balances the richness of pan-seared chicken, while fresh basil and Parmesan deliver that satisfying finish. Whether you’re planning a cozy date night or a simple family dinner, this dish feels special without being complicated.

Ingredients for this Bruschetta Chicken Pasta

• 2 boneless, skinless chicken breasts (cut into strips or halves)
• 2 tablespoons olive oil (plus extra for drizzling)
• 2 teaspoons Italian seasoning
• Salt and black pepper, to taste
• 3 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• 8 oz penne pasta (or any short pasta)
• 1/4 cup chopped fresh basil
• Zest and juice of 1 lemon
• Balsamic glaze for drizzling (optional)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 2: Prepare and Cook the Chicken

Season the chicken breasts with Italian seasoning, salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside to rest.

Step 3: Sauté the Tomatoes and Garlic

In the same skillet, add another tablespoon of olive oil. Toss in the minced garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and a pinch of salt. Cook for about 5-7 minutes, letting the tomatoes soften and blister slightly.

Step 4: Combine Everything

Add the drained pasta to the skillet with the tomatoes. If the mixture feels dry, stir in some reserved pasta water. Slice the chicken and add it back into the skillet. Sprinkle in the lemon zest, juice, chopped basil, and Parmesan. Toss everything to combine well.

Step 5: Finish and Serve

Plate the pasta into bowls. Drizzle with a bit of olive oil or balsamic glaze if desired. Garnish with extra basil and Parmesan for a final flourish. Serve warm and enjoy!

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Frequently Asked Questions

How can I make this dish gluten-free?

Simply use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Can I use other types of pasta?

Yes! Penne is classic, but rotini, farfalle, or even spaghetti work well.

What kind of chicken is best for this?

Boneless, skinless chicken breasts or thighs are both great options. Just ensure they are cooked through and well-seasoned.

Can I make this vegetarian?

Absolutely. Skip the chicken and add grilled zucchini, mushrooms, or even white beans for protein.

What if I don’t have fresh basil?

You can use dried basil, though fresh adds more brightness. Start with 1 teaspoon of dried basil if substituting.

Is balsamic glaze necessary?

Not at all! It’s optional but adds a nice sweet-tangy contrast. A light drizzle goes a long way.

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