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A bowl of Bruschetta Chicken Pasta topped with fresh tomatoes, basil, and balsamic glaze
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Bruschetta Chicken Pasta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 645kcal

Ingredients

  • 12 oz penne pasta
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried Italian seasoning
  • 4 large Roma tomatoes, diced
  • 3 cloves garlic , minced
  • 1/4 cup fresh basil, chiffonade
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons balsamic glaze
  • Salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente; drain and reserve 1/2 cup of pasta water.
  • In a medium bowl, combine the diced tomatoes, minced garlic, half of the fresh basil, and 1 tablespoon of olive oil; season with salt and pepper and set aside to marinate.
  • Season the chicken pieces with Italian seasoning, salt, and pepper.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat; add chicken and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C).
  • Add the cooked pasta and reserved pasta water to the skillet with the chicken, tossing to coat over low heat.
  • Remove the skillet from heat and fold in the prepared tomato bruschetta mixture.
  • Serve immediately garnished with the remaining basil, Parmesan cheese, and a drizzle of balsamic glaze.