Bruschetta Chicken Pasta
This Bruschetta Chicken Pasta combines tender pasta with juicy chicken, fresh tomatoes, basil, and mozzarella for a deliciously vibrant dish. Perfect for a quick weeknight dinner, it’s loaded with flavor and freshness.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining
- 1 Large skillet
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts (about) approximately 1 lb.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, chopped
- 1 cup mozzarella cheese, diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- to taste balsamic glaze for drizzling optional
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for about 6-7 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet over medium heat, add the minced garlic. Sauté for about 30 seconds or until fragrant.
- Add the halved cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes start to soften.
- Toss in the cooked pasta, diced mozzarella, chopped basil, and sliced chicken. Mix everything gently until well combined and the cheese starts to melt slightly.
- Serve the pasta hot, drizzled with balsamic glaze if desired.
Notes
Feel free to add additional vegetables like spinach or bell peppers for more color and flavor.
This dish can be served warm or at room temperature, making it a great option for meal prep.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.