Bruschetta Chicken Pasta

$To make Bruschetta Chicken Pasta, you need the following ingredients: - 2 boneless, skinless chicken breasts - 8 oz. penne pasta - 2 cups cherry tomatoes, halved - 1 cup fresh basil, chopped - 1/2 cup mozzarella cheese, cubed - 3 cloves garlic, minced - 2 tablespoons balsamic vinegar - 3 tablespoons olive oil - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) Each ingredient plays a key role in the dish. The chicken adds protein and heartiness. The penne pasta serves as the base, soaking up flavors. Cherry tomatoes bring sweetness and color. Fresh basil gives it a bright and fragrant touch. Mozzarella cheese adds creaminess, while garlic brings depth. Balsamic vinegar adds tang, and olive oil ties it all together. Finally, salt, pepper, and red pepper flakes allow you to adjust the flavor to your taste. Gather these ingredients to create a delightful meal that is both easy and tasty. You will love how they work together to make this dish shine. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once the water boils, add 8 oz. of penne pasta. Cook it for about 10-12 minutes until it is al dente. Stir occasionally to prevent sticking. After cooking, drain the pasta and set it aside. While the pasta cooks, season 2 boneless, skinless chicken breasts with salt, pepper, and red pepper flakes if you like a bit of heat. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken breasts. Cook for about 6-7 minutes on each side. Make sure they are golden brown and cooked through. Remove the chicken from the skillet and let it rest. After a few minutes, slice the chicken into pieces. In the same skillet, add 2 tablespoons of olive oil. Once the oil is hot, add 3 cloves of minced garlic. Sauté for about 1 minute until you can smell the garlic. Next, add 2 cups of halved cherry tomatoes to the pan. Cook these for about 3-4 minutes, stirring gently. You want them to soften but not collapse. Stir in 2 tablespoons of balsamic vinegar, 1 cup of chopped basil, and season with salt and pepper. Cook for an additional minute to blend the flavors. Now it is time to bring everything together. Add the sliced chicken and the drained penne pasta to the skillet. Toss everything gently so each piece is coated well. Finally, fold in 1/2 cup of cubed mozzarella cheese. Allow it to melt slightly in the heat of the pasta and chicken. Serve hot, and feel free to garnish with more basil if you wish! To cook chicken perfectly, start with even thickness. This helps it cook evenly. I like to pound the chicken breasts to about 1 inch thick. Season both sides with salt, pepper, and red pepper flakes. Heat olive oil in a skillet over medium heat. Cook for 6-7 minutes on each side. Look for a golden brown color and check for doneness. Use a meat thermometer; it should read 165°F. Let the chicken rest for a few minutes before slicing. This keeps it juicy and tender. Flavor can make or break your dish. I love adding fresh herbs like basil, which brings brightness. Use garlic to add depth. Sauté minced garlic until fragrant, but don’t let it burn. Adding balsamic vinegar adds a sweet tang. Toss in salt and pepper to enhance the overall taste. If you enjoy a kick, add red pepper flakes. Mix everything well to combine flavors. This makes each bite flavorful and exciting. For the best mozzarella experience, use fresh mozzarella. Cube it into small pieces, so it melts nicely. Add it to the pasta mix at the end. Gently fold it in, allowing it to melt slightly. This creates a creamy texture. Don’t rush this step! Let it sit for a moment off the heat. The warm pasta will help melt the cheese, making each bite gooey and delicious. Enjoy the delightful stretch of cheese in every forkful! Pro Tips Use Fresh Ingredients: Fresh basil and ripe cherry tomatoes make a significant difference in flavor, enhancing the overall taste of the dish. Don’t Overcook the Chicken: To keep the chicken juicy, cook it just until fully done and let it rest before slicing. Customize the Heat: Adjust the amount of red pepper flakes according to your heat preference; start with a little and add more if desired. Serve Immediately: This dish is best enjoyed fresh and hot to fully appreciate the melty mozzarella and vibrant flavors. {{image_2}} You can easily boost the health of your Bruschetta Chicken Pasta with extra veggies. Consider adding spinach, zucchini, or bell peppers. These vegetables add color and nutrition. Simply chop them and toss them in while you sauté the garlic and tomatoes. They will cook quickly and blend well with the flavors. If you want to change the protein, there are many great choices. You could use shrimp, salmon, or even tofu for a vegetarian option. Cook these proteins in the same way as the chicken. Shrimp cooks fast, so keep an eye on it. This will give you a new dish each time you make it! For a gluten-free version, swap the penne pasta with gluten-free pasta. There are many tasty options made from rice or chickpeas. Just make sure to check the package for cooking times. You can enjoy all the flavors without gluten. This makes the dish great for everyone! To store leftovers, let the pasta cool first. Use an airtight container to keep it fresh. Place it in the fridge for up to three days. This way, your meal stays tasty and safe. When you’re ready to eat, you can reheat the pasta easily. Use the microwave or a skillet. For the microwave, warm it for about 1-2 minutes. Stir halfway to heat evenly. If using a skillet, add a splash of water and heat over low heat. This keeps the pasta moist. You can freeze Bruschetta Chicken Pasta for later. Place it in a freezer-safe container. Make sure to leave some space for expansion. It can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge before reheating. Yes, you can make this dish ahead. Cook the pasta and chicken, then mix them. Store in the fridge for up to three days. Reheat it on the stove or in the microwave. Keep the cheese separate until serving for the best taste. If you don't have penne, use any pasta you like. Fusilli, rotini, or even spaghetti work well. Just adjust the cooking time according to the pasta type. Choose a shape that holds sauce well for the best flavor. This recipe is great for meal prep. It packs well in containers and tastes good reheated. You can prepare portions for lunches or easy dinners during the week. Just store it in the fridge and enjoy it all week long. To make this dish vegetarian, skip the chicken. Replace it with vegetables like zucchini, bell peppers, or mushrooms. You can add extra cherry tomatoes for more flavor. This keeps the dish hearty and satisfying without meat. Yes, you can use dried herbs if fresh basil isn't available. Use about one teaspoon of dried basil. Dried herbs are stronger, so adjust the amount to taste. Add them when cooking the tomatoes for the best flavor. This blog post provided a full guide to making a colorful Bruschetta Chicken Pasta. You learned about the key ingredients, step-by-step cooking methods, and useful tips for great flavor. I also shared tasty variations to suit your needs and helpful storage advice. In closing, this dish is simple to make and customizable. Enjoy your cooking and have fun experimenting with flavors! You can create a meal everyone will love.$

A delicious pasta dish featuring chicken, cherry tomatoes, and fresh basil, topped with mozzarella.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz penne pasta
2 cups cherry tomatoes, halved
1 cup fresh basil, chopped
1 cup mozzarella cheese, cubed
3 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons olive oil
to taste salt and pepper
0.25 teaspoon red pepper flakes (optional)

Instructions

Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt, pepper, and red pepper flakes (if using). Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute, or until fragrant.
Add the halved cherry tomatoes to the skillet, and cook for 3-4 minutes until they start to soften.
Stir in the balsamic vinegar, chopped basil, and season with salt and pepper. Cook for an additional minute until well combined.
Slice the cooked chicken breasts and add them to the skillet along with the drained penne pasta. Toss everything together gently to combine.
Finally, fold in the cubed mozzarella cheese and allow it to melt slightly.
Serve hot, garnished with additional fresh basil if desired.

Notes

Serve hot and garnish with additional fresh basil if desired.

Keyword bruschetta, chicken, Italian, pasta