Description
Bruschetta Chicken Pasta is a fresh, flavorful, and easy summer dinner made with juicy seared chicken, colorful tomatoes, fresh basil, garlic, and tender spaghetti tossed in a buttery white wine sauce. Finished with balsamic glaze and Parmesan, it makes a delicious family-friendly meal.
Ingredients
For the Bruschetta
- 12 ounces multi-colored cherry tomatoes, halved or quartered
- 1/4 cup fresh basil leaves, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Pasta
- 8 ounces thin spaghetti
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1 1/2 tablespoons balsamic glaze
- Parmesan cheese, optional
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Cut the cherry tomatoes in half or quarters and place them in a bowl with chopped basil, minced garlic, salt, pepper, and olive oil. Stir and set aside.
- Mix the Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken breasts evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest.
- Add the butter and white wine to the same skillet. Scrape the browned bits from the bottom and simmer for 3–4 minutes, until the wine reduces by about half.
- Add the prepared bruschetta mixture and cook for 1–2 minutes, just until warmed.
- Add the cooked pasta and toss until thoroughly coated in the sauce.
- Season with additional salt and pepper if needed.
- Slice the chicken and arrange it over the pasta.
- Drizzle generously with balsamic glaze and sprinkle with Parmesan cheese if desired.
Notes
- Serve immediately with a crisp green salad and crusty garlic bread.
- Add extra fresh basil and Parmesan just before serving for more flavor.
- For the best texture, serve the pasta while it is warm and freshly tossed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low to medium heat with a splash of water or broth.
- Store extra balsamic glaze separately and drizzle it over the pasta after reheating.
- Freezing is not recommended because the fresh tomatoes and basil can lose their texture.