This bruschetta chicken pasta brings the classic Italian appetizer flavors to a complete meal that satisfies both pasta lovers and those looking for a protein-packed dinner. The vibrant tomatoes and fresh basil create a light, summery sauce that perfectly complements the tender chicken and delicate angel hair pasta.
I created this recipe after returning from a trip to Italy where I fell in love with the simple bruschetta appetizers served at every trattoria. My family now requests this dish at least twice a month during tomato season.
Ingredients
- Roma tomatoes: The meatier texture and concentrated flavor make them perfect for bruschetta as they release less liquid than other varieties
- Fresh garlic: Provides essential aromatic foundation look for firm bulbs with tight skin
- Fresh basil: The signature herb that gives this dish its unmistakable Italian character use only bright green leaves without brown spots
- Balsamic vinegar: Adds depth and subtle sweetness choose a quality brand for best results
- Angel hair pasta: This delicate pasta cooks quickly and lets the bruschetta flavors shine through
- Boneless skinless chicken breasts: Lean protein that takes on flavors beautifully select evenly sized pieces for consistent cooking
- Olive oil: Use extra virgin for best flavor a peppery Tuscan variety works wonderfully here
- Balsamic glaze: Optional but recommended for that restaurant quality finish
Step-by-Step Instructions
- Prepare the bruschetta mixture:
- Combine diced Roma tomatoes, minced garlic, torn basil leaves, and balsamic vinegar in a medium bowl. Season generously with salt and pepper, then allow to rest at room temperature. This resting period is crucial as it allows the flavors to meld together and the tomatoes to release their juices, creating a natural sauce.
- Cook the pasta:
- Bring a large pot of heavily salted water to a rolling boil before adding the angel hair pasta. Cook according to package directions until al dente, typically just 4 to 5 minutes. Be careful not to overcook as angel hair becomes mushy quickly. Drain thoroughly, return to the pot, and toss with olive oil to prevent sticking.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Season chicken breasts generously with salt and pepper on both sides before placing them in the hot pan. Allow them to cook undisturbed for 4 to 5 minutes until golden brown, then flip and cook another 4 to 5 minutes until the internal temperature reaches 165°F. The key is to achieve a beautiful golden crust while keeping the inside juicy.
- Rest the chicken:
- Transfer the cooked chicken to a clean plate and tent loosely with foil. Let it rest for at least 5 minutes to allow the juices to redistribute throughout the meat, ensuring maximum tenderness. This resting period is not optional if you want juicy chicken.
- Warm the bruschetta mixture:
- Using the same skillet where you cooked the chicken, add the bruschetta mixture to capture all those flavorful browned bits from the pan. Heat gently for just 1 to 2 minutes until warmed through but not cooked down. The tomatoes should still maintain their fresh texture and bright color.
- Combine and serve:
- Add the cooked pasta directly to the skillet with the bruschetta mixture and toss gently to combine. Slice the rested chicken into even pieces and arrange on top of the pasta. Garnish with additional fresh basil leaves and a drizzle of balsamic glaze if desired. The contrast of colors makes for a beautiful presentation.
- SEE NEXT TO PAGE
ADVERTISEMENT
