Bruschetta Chicken Pasta – Spaceships and Laser Beams

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This bruschetta chicken pasta will be your family’s new favorite pasta in no time. The flavors of the fresh tomatoes, basil and seasoned chicken are a fantastic combination for a quick meal.

Take all the fresh Mediterranean flavors of bruschetta with its juicy tomatoes, olive oil, fresh garlic and basil, add cooked chicken, and make your next pasta meal over-the-top delicious. This bruschetta chicken pasta tastes terrific and comes together so quickly that it is perfect for an easy weeknight dinner.

A few other pasta dishes you must try are our carbonara pasta and bang bang shrimp pasta. For another spin on this flavorful tomato mixture, try our baked bruschetta chicken. It just oozes baked cheesy tomato goodness.


MORE PASTA RECIPES:
Creamy Chicken Pasta | One Pot Chicken Parmesan Pasta


BRUSCHETTA CHICKEN PASTA INGREDIENTS

You will need:

  • 1 (16-ounce) box of thin spaghetti
  • ⅓ cup reserved pasta water from the cooked pasta
  • 1 pound boneless skinless chicken breast, cut into 1 inch bite-size pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 2 cups (1 pound package) Campari tomatoes, small diced
  • ¼ cup + 2 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh basil, chopped, divided
  • 2 tablespoon fresh parsley, chopped,divided
  • 1 tablespoon garlic, minced
  • ½ teaspoon granulated sugar
  • ½ cup feta cheese crumbles

Pro Tip: You could use leftover grilled chicken or store-bought rotisserie chicken for an even quicker prep time. Season the chicken and heat it in the pan according to the below instructions.

SUBSTITUTIONS AND ADDITIONS

Seasoning: You can use 2 teaspoons of a pre-made Italian seasoning blend to season the chicken pieces instead of the separate dried basil and dried parsley.

Pasta: You can use linguine or angel hair pasta noodles if you do not have thin spaghetti noodles.

Tomatoes: If you can not find Campari tomatoes, then Roma tomatoes, grape tomatoes or cherry tomatoes will all work great and taste delicious.

Cheese: If you don’t like the flavor of feta cheese, you could substitute parmesan cheese instead. You could also take the authenticity to the next level and top your pasta with slices of fresh mozzarella cheese.

Veggies: Add peppers, zucchini or onions for extra veggie goodness in this easy recipe.

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HOW TO MAKE THIS BRUSCHETTA CHICKEN PASTA RECIPE

PRO TIP: You want to give the tomatoes as much time as possible to marinate. You could even prepare the tomatoes an hour or two before you cook the pasta to give it as much time as you can for them to soak up all those yummy flavors.

STEP ONE: In a large pot, cook your pasta to al dente according to package directions. Once your pasta is cooked, remove the ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.

PRO TIP: Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

STEP TWO: While your pasta is cooking, in a medium bowl combine your diced tomatoes, ¼ cup olive oil, balsamic vinegar, 2 tablespoons fresh basil, 1 tablespoon fresh parsley, minced garlic, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Allow this bruschetta mixture to sit and marinate while you prepare the remaining dish.

STEP THREE: In a medium-sized bowl combine the diced chicken, dried basil, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the chicken to coat it evenly with the dried spices.

STEP FOUR: Add 2 tablespoons of olive oil to a large skillet on high heat. Add the seasoned chicken breast to the hot skillet and brown your chicken pieces for 8 minutes, or until all the pieces are cooked through and browned.

STEP FIVE: Turn the heat on your skillet to medium and add the reserved pasta water and the marinated tomatoes. Allow the sauce to cook for another 2 minutes, then add the cooked pasta and toss to combine, making sure that all the pasta is coated in the bruschetta tomato sauce.

STEP SIX: Turn off the heat to your skillet and top your pasta with the feta cheese crumbles, remaining 1 tablespoon basil and 1 tablespoon parsley.

HOW TO SERVE

This chicken bruschetta pasta has a light sauce that would be great for a summer meal when you do not want to eat heavy. Also, the addition of the salty feta cheese is a beautiful balance with the bruschetta topping. 

Serve with a Caesar salad and a loaf of toasted garlic bread. Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side for a refreshing to wash it down.

STORAGE

IN THE FRIDGE: This dish can be stored, in a sealed container, in the refrigerator for up to 3 days. If the pasta seems dry, add an extra drizzle of olive oil before reheating.

IN THE FREEZER: We don’t recommend freezing this recipe as the tomatoes will end up mushy when thawed.

This simple and flavorful recipe is perfect for a quick and light meal on a warm night. The bruschetta sauce with its fresh tomatoes will bring images of sitting at a restaurant in a tiny Italian village. Everything is so colorful and flavorful; the whole family will rave about it.

FAQ

How do I know when my pasta is al dente.

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

Why do I need to save the pasta water and not just use plain water later in this bruschetta pasta recipe?

When cooking the pasta, it leaves a good amount of starch in the water. The starch granules in that water, when combined with something like the fat in cream cheese, for instance, bond instantly, swell a little bit and create a glossy sauce that coats the pasta nicely.

What other tomatoes can I use if I can’t find Campari tomatoes?

Grape, cherry, or Roma tomatoes will work in this recipe as well.

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close up overhead shot of bruschetta chicken pasta topped with parsley and feta cheese on a plate

Bruschetta Chicken Pasta

This bruschetta chicken pasta will be your family’s new favorite pasta in no time. The flavors of the fresh tomatoes, basil and seasoned chicken are a fantastic combination for a quick meal.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Calories: 252kcal

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Ingredients

  • 16 ounces thin spaghetti
  • cup reserved pasta water from the cooked pasta
  • 1 pound chicken breast boneless and skinless, cut into 1 inch bite-size pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper divided
  • 2 cups Campari tomatoes small diced (1 pound package)
  • ¼ cup olive oil divided ( 2 tablespoons)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh basil chopped, divided
  • 2 tablespoon fresh parsley chopped, divided
  • 1 tablespoon garlic minced
  • ½ teaspoon granulated sugar
  • ½ cup feta cheese crumbles

Instructions

  • Cook your pasta according to package directions. Once your pasta is cooked, remove the ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.

  • While your pasta is cooking, in a medium-sized bowl combine your diced tomatoes, ¼ cup olive oil, balsamic vinegar, 2 tablespoons fresh basil, 1 tablespoon fresh parsley, minced garlic, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Allow this bruschetta tomato mixture to sit and marinate while you prepare the remaining dish.

  • In a medium-sized bowl combine the diced chicken, dried basil, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the chicken to coat it evenly with the dried spices.

  • Add 2 tablespoons of olive oil to a large skillet on high heat. Add the seasoned chicken breast to the hot skillet and brown your chicken pieces for 8 minutes, or until all the pieces are cooked through and browned.

  • Turn the heat on your skillet to medium and add the reserved pasta water and the marinated tomatoes. Allow the sauce to cook for another 2 minutes, then add the cooked pasta and toss to combine, making sure that all the pasta is coated in the bruschetta tomato sauce.

  • Turn off the heat to your skillet and top your pasta with the feta cheese crumbles, remaining 1 tablespoon basil, and 1 tablespoon parsley.

Nutrition

Calories: 252kcal | Carbohydrates: 21g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 466mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg





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