Bruschetta Chicken Pasta (Printable Version)
Tender chicken and fresh tomatoes mingle with basil and pasta, finished with Parmesan and balsamic glaze.
# Ingredients Required:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Vegetables and Herbs
02 -
480 g grape or cherry tomatoes, halved
03 -
4 cloves garlic, minced
04 -
15 g fresh basil leaves, chopped
→ Liquids and Oils
05 -
30 ml balsamic vinegar
06 -
45 ml olive oil, divided
→ Pasta
07 -
340 g penne or fettuccine pasta
→ Dairy
08 -
60 g grated Parmesan cheese
→ Seasonings
09 -
Salt and black pepper to taste
10 -
Optional: red pepper flakes
# Guide to Cooking:
01 -
Season chicken breasts on both sides with salt and black pepper.
02 -
Heat 20 ml olive oil in a large skillet over medium heat. Cook chicken breasts for 6-7 minutes per side until golden and cooked through. Remove from pan and let rest.
03 -
Add remaining 15 ml olive oil to the skillet, reduce heat, and sauté minced garlic for approximately 1 minute, taking care to avoid burning.
04 -
Add halved tomatoes to the skillet and cook for 3-4 minutes until they soften.
05 -
Stir in balsamic vinegar, chopped basil, salt, and pepper. Simmer for 2 minutes then remove from heat.
06 -
Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve 120 ml pasta water, then drain.
07 -
Add pasta to the skillet with tomato mixture and toss to combine. Incorporate reserved pasta water as needed to adjust consistency.
08 -
Slice rested chicken breasts into thin strips, add to pasta and toss to combine evenly.
09 -
Plate the dish and garnish with grated Parmesan cheese and optional red pepper flakes. Serve immediately.
# Extra Suggestions:
01 -
Allow the chicken to rest after cooking to retain juiciness and ensure even slicing.