Bruschetta Chicken Pasta

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil

For the Pasta:

• 12 oz spaghetti or linguine

• Salt, for the pasta water

• 1 tbsp olive oil (for tossing)

For the Bruschetta Topping:

• 4 ripe Roma tomatoes, diced

• ¼ cup red onion, finely chopped

• 2 cloves garlic, minced

• ¼ cup fresh basil, chopped

• 2 tbsp balsamic vinegar

• 2 tbsp extra virgin olive oil

• Salt and pepper, to taste

For Assembly:

• Grated Parmesan cheese (optional)

• Balsamic glaze (for drizzling)

• Extra basil leaves for garnish

Instructions

1. Make the Bruschetta Topping:

In a medium bowl, combine diced tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil, salt, and pepper. Let sit at room temperature for at least 15 minutes to marinate and develop flavor.

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.

3. Cook the Chicken:

• Pat chicken dry and season both sides with garlic powder, Italian seasoning, salt, and pepper.

• Heat 2 tbsp olive oil in a skillet over medium-high heat.

• Cook chicken for 5–6 minutes per side or until golden and cooked through (internal temp 165°F).

• Let rest 5 minutes, then slice against the grain.

4. Assemble the Pasta:

• Toss pasta with half of the bruschetta mixture for flavor and color.

• Plate pasta and lay sliced chicken on top.

• Spoon remaining bruschetta mixture over the chicken.

• Drizzle with balsamic glaze and sprinkle with Parmesan, if using.

• Garnish with extra basil leaves.