When I cook Bruschetta Chicken Pasta like this, everyone asks me for the recipe ...
Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
3 cups cooked pasta (penne, spaghetti, or bowtie)
1 cup cherry tomatoes, diced
¼ cup red onion, finely chopped
2 cloves garlic, minced
¼ cup fresh basil, chopped
2 tablespoons balsamic glaze
½ cup grated Parmesan cheese
1 tablespoon butter
½ teaspoon red pepper flakes (optional)
Directions:
Season the chicken: Coat chicken breasts with Italian seasoning, garlic powder, salt, and black pepper.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and fully cooked. Let rest for 5 minutes, then slice.
Prepare bruschetta topping: In a bowl, combine diced cherry tomatoes, red onion, garlic, fresh basil, and balsamic glaze. Mix well and set aside.
Toss the pasta: In the same skillet, melt butter over medium heat. Add cooked pasta, red pepper flakes (if using), and a sprinkle of Parmesan cheese. Toss to coat.
Assemble the dish: Divide pasta onto plates, top with sliced chicken, and spoon bruschetta mixture over the top. Garnish with extra Parmesan and basil.
Serve: Drizzle with additional balsamic glaze for extra flavor.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
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