Bruschetta Chicken Pasta
Description
Bruschetta Chicken Pasta combines the classic flavors of bruschetta—fresh tomatoes, garlic, basil, and olive oil—with tender grilled or pan-seared chicken and perfectly cooked pasta. It’s light yet satisfying, making it perfect for lunch or dinner.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Ingredients
For the Chicken:
2 boneless chicken breasts
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper (to taste)
For the Pasta:
250g pasta (penne or spaghetti)
Water & salt (for boiling)
For the Bruschetta Topping:
2 cups cherry tomatoes (chopped)
3 cloves garlic (minced)
¼ cup fresh basil (chopped)
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt & pepper (to taste)
Optional:
¼ cup grated parmesan cheese
Chili flakes (for heat)
Instructions
1. Cook the Pasta
Boil water with salt.
Cook pasta according to package instructions.
Drain and set aside.
2. Prepare the Chicken
Season chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper.
Heat a pan over medium heat.
Cook chicken for 5–6 minutes per side until golden and fully cooked.
Remove, rest for 5 minutes, then slice into strips.
3. Make Bruschetta Mix
In a bowl, combine:
Tomatoes
Garlic
Basil
Olive oil
Balsamic vinegar
Mix well and let sit for 5–10 minutes (this builds flavor).
4. Combine Everything
Toss cooked pasta with half of the bruschetta mixture.
Plate the pasta, top with sliced chicken.
Spoon remaining bruschetta mixture over the top.
5. Garnish & Serve
Sprinkle parmesan cheese and chili flakes (optional).
Serve warm or slightly chilled.
Tips
Use fresh basil for best flavor
Don’t overcook the chicken—it should stay juicy
Add mozzarella cubes for a creamy twist
FAQs
Q: Can I use leftover chicken?
Yes! Grilled or roasted chicken works perfectly.
Q: Can I make it cold pasta salad style?
Absolutely—just chill before serving.
Q: What pasta works best?
Penne, fusilli, or spaghetti all work great.
Nutritional Information (Approx per serving)
Calories: 420–480 kcal
Protein: 30–35g
Carbs: 40–45g
Fat: 15–18g