Bruschetta Chicken Pasta

5 from 1 vote

A classic Italian appetizer is transformed into an irresistible one-skillet dinner in this simple Bruschetta Chicken Pasta recipe! Ready in just 25 minutes, it’s perfect for impressing guests or busy weeknights.

Prep Time5

Cook Time20

Total Time25

Course: dinner

Cuisine: American, chicken, Italian

Keyword: bruschetta chicken pasta

Servings:

Author: Erin Alvarez

Ingredients

8 oz. spaghetti or pasta of choice cooked in salted water
2 chicken breasts pounded to the same thickness
1 tsp italian seasoning
1/2 tsp salt
1 tbsp olive oil
2 tbsp balsamic vinegar
1 pint grape tomatoes sliced
3 garlic cloves minced
1/4 cup fresh basil chopped, plus more for garnish
1/2 cup parmesan cheese freshly grated, plus more for garnish
1-2 tbsp balsamic glaze optional

US Customary - Metric

Instructions

If you haven’t already, bring a large pot of salted water to a boil, then cook the pasta according to the package instructions. Reserve ¼ cup pasta water, then drain the rest.
While the pasta is cooking, cook the chicken. Place it onto a cutting board, then place a piece of plastic wrap or wax paper overtop and pound the chicken to the same thickness. Then, sprinkle the Italian seasoning and salt overtop to season the chicken.
Heat the oil in a large, deep skillet over medium heat. Once hot, add the chicken smooth side down and cook for 5 minutes. Flip it over and continue cooking for 2-5 minutes, depending on the thickness of your chicken; transfer to a plate.
To the skillet, add 1 tbsp of the reserved pasta water to scrape up any brown bits, then add the balsamic vinegar, tomatoes and garlic and sauté until the tomatoes start to soften.
Add the basil and parmesan and whisk until the cheese has melted and the sauce is smooth. Add the pasta to the skillet and toss so that it’s coated in the sauce, then nestle the chicken back in. Drizzle with balsamic glaze and sprinkle with extra basil and/or cheese. Enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition