Bruschetta chicken pasta is a delightful fusion of flavors that brings a taste of Italy right to your dinner table. This dish features tender grilled chicken combined with vibrant tomatoes, aromatic basil, and al dente pasta, all tossed together in a light garlic-infused sauce.
Ingredients
Scale:
12 ounces of penne or rotini pasta, preferably whole grain
2 boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil for sauce
1 tablespoon unsalted butter
3 cloves garlic, minced for sauce
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, grill for 6-7 minutes per side until cooked through. Let rest before slicing.
In a bowl, combine cherry tomatoes, red onion, minced garlic, chopped basil, balsamic vinegar, salt, and pepper. Allow it to sit for at least 10 minutes.
In the grill pan, add 2 tablespoons of olive oil and 1 tablespoon of butter. Once melted, add minced garlic and sauté until fragrant.
Pour in chicken broth and bring to a simmer, cooking for 2-3 minutes. Stir in heavy cream and Parmesan cheese until melted and smooth.
Add the cooked pasta to the garlic sauce, tossing to coat. Gently fold in the grilled chicken strips and bruschetta topping.
Serve warm, garnished with additional fresh basil and Parmesan cheese if desired.
