Description
A classic Italian appetizer transformed into a flavorful one-skillet dinner, this Bruschetta Chicken Pasta is fresh, vibrant, and ready in just 25 minutes.
Ingredients
- 8 oz. spaghetti or pasta of choice, cooked in salted water
- 2 chicken breasts, pounded to the same thickness
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 pint grape tomatoes, sliced
- 3 garlic cloves, minced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup parmesan cheese, freshly grated, plus more for garnish
- 1–2 tbsp balsamic glaze, optional
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.
2. Place the chicken on a cutting board, cover with plastic wrap or wax paper, and pound to an even thickness. Season both sides with Italian seasoning and salt.
3. Heat olive oil in a large, deep skillet over medium heat. Add the chicken smooth side down and cook for 5 minutes. Flip and cook an additional 2-5 minutes until fully cooked, then transfer to a plate.
4. Add 1 tablespoon of reserved pasta water to the skillet to scrape up browned bits. Stir in balsamic vinegar, tomatoes, and garlic, and sauté until the tomatoes begin to soften.
5. Add basil and parmesan cheese, whisking until the cheese melts and the sauce becomes smooth. Add the cooked pasta and toss to coat evenly. Nestle the chicken back into the skillet, drizzle with balsamic glaze if using, and garnish with extra basil and parmesan before serving.
Notes
Calories are per serving and are an estimation.
For extra flavor, use freshly grated parmesan and high-quality balsamic glaze.
You can substitute cherry tomatoes if grape tomatoes are unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 459 kcal
- Sugar: 7 g
- Sodium: 634 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 81 mg