Rustic Bruschetta Chicken Pasta
This fresh and flavorful Bruschetta Chicken Pasta is the perfect summer meal! Juicy, marinated chicken is topped with a bright tomato bruschetta mix, melted mozzarella, and a drizzle of balsamic glaze, then served over pasta for a delicious and satisfying dish.
Equipment
- Large skillet
- Large pot
- Mixing bowls
- Whisk
- Tongs
- Knife
- Cutting board
Ingredients
- 1 pound boneless skinless chicken breasts
- ¼ cup olive oil plus extra as needed for tossing the pasta
- 2 garlic cloves minced
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 cups cherry tomatoes halved or quartered
- 4 garlic cloves minced
- 3 tablespoons fresh basil chopped
- 2 tablespoons sweet onion finely diced
- 2 teaspoons olive oil
- 3 to 4 ounces mozzarella cheese sliced or grated
- 2 to 3 tablespoons balsamic glaze for drizzling
- 8 ounces penne pasta cooked al dente
- Fresh basil leaves for garnish
- ¼ cup shaved parmesan cheese optional
Instructions
- Marinate the Chicken: Place the chicken breasts in a ziplock bag or shallow dish. Whisk together ¼ cup olive oil, minced garlic, dried basil, salt, black pepper, oregano, and crushed red pepper. Pour over the chicken, coating evenly. Marinate in the refrigerator for at least 2 hours or overnight.1 pound boneless, ¼ cup olive oil, 2 garlic cloves, 1 teaspoon dried basil, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes
- Prepare the Bruschetta Mixture: In a large bowl, combine cherry tomatoes, minced garlic, fresh basil, diced onion, and olive oil. Season with a pinch of salt and pepper. Toss well and set aside.2 cups cherry tomatoes, 4 garlic cloves, 3 tablespoons fresh basil, 2 tablespoons sweet onion, 2 teaspoons olive oil
- Preheat the Oven: Set the oven to 375°F.
- Sear the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Remove the chicken from the marinade and add it to the skillet. Sear for 2 to 3 minutes per side until browned.
- Top with Cheese and Bruschetta: Place a slice of mozzarella on top of each chicken breast. Spoon some of the bruschetta mixture over the cheese, reserving at least half for the pasta. Drizzle balsamic glaze over the top.3 to 4 ounces mozzarella cheese, 2 to 3 tablespoons balsamic glaze
- Bake the Chicken: Transfer the skillet to the oven and bake for 15 minutes until the chicken is fully cooked. The internal temperature should reach 165°F when checked with a meat thermometer.
- Cook the Pasta: While the chicken bakes, boil the penne pasta in salted water according to package instructions until al dente. Drain and place in a large bowl.8 ounces penne pasta
- Assemble and Serve: Toss the drained pasta with the remaining bruschetta mixture and a drizzle of olive oil if needed. Slice the chicken and place it over the pasta. Garnish with fresh basil leaves and shaved parmesan if desired. Serve immediately and enjoy!Fresh basil leaves, ¼ cup shaved parmesan cheese
