Bruschetta Chicken Pasta
A delightful mash-up of juicy chicken, fresh tomatoes, and fragrant herbs tossed with perfectly cooked pasta.
Servings: 4 servings
Calories: 480kcal
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- to taste Salt and freshly ground black pepper
- 8 ounces uncooked pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup fresh spinach leaves (optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- to taste Fresh basil leaves, torn (for garnish)
- to taste Extra grated Parmesan cheese (for serving)
Instructions
- 1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- 2. In a bowl, season chicken with Italian seasoning, garlic powder, salt, and pepper.
- 3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- 4. In the same skillet, add 2 tablespoons olive oil and sauté garlic for 30 seconds until fragrant.
- 5. Add cherry tomatoes and cook for 4–5 minutes until softened.
- 6. Stir in spinach (if using), balsamic vinegar, red pepper flakes, and half the basil. Cook for 1–2 minutes until spinach wilts.
- 7. Return chicken to the skillet and mix well.
- 8. Add drained pasta and toss everything together. Stir in Parmesan and remaining basil.
- 9. Serve garnished with torn basil and extra Parmesan. Enjoy!
Notes
Substitute chicken with shrimp, grilled veggies, or tofu for a vegetarian version. Store in fridge for 3 days or freeze for up to 2 months. Reheat gently on the stove or in microwave.
Nutrition
Calories: 480kcal | Fat: 21g