Description
Chicken Bruschetta Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
-
12 oz bowtie (farfalle) pasta
(substitute penne, fusilli, or rotini if needed) -
1½ lbs chicken tenderloins
(or 2 large chicken breasts sliced thin, or boneless skinless thighs) -
1 tbsp olive oil
-
2 cups cherry tomatoes, halved
(mix red and yellow for color, optional) -
2 garlic cloves, minced
-
2 tbsp balsamic vinegar
(or substitute red wine vinegar or lemon juice) -
½ cup chopped fresh basil
-
¼ cup grated Parmesan cheese
-
Salt and pepper, to taste
-
Optional: ½ cup diced cucumber or a handful of arugula
Instructions
1. Cook Pasta
-
Bring a large pot of salted water to a boil.
-
Cook pasta according to package instructions until al dente.
-
Reserve ½ cup pasta water, then drain and set aside.
2. Cook Chicken
-
Pat chicken dry and season with salt and pepper.
-
Heat olive oil in a large skillet over medium-high heat.
-
Sear chicken 3–4 minutes per side until golden and cooked through.
-
Remove from skillet, let rest, then slice into bite-sized pieces.
3. Make Bruschetta Sauce
-
In the same skillet, reduce heat to medium.
-
Sauté garlic for 30 seconds until fragrant.
-
Add cherry tomatoes and cook 2–3 minutes until softened.
-
Pour in balsamic vinegar, scrape up any browned bits, and let bubble 1 minute.
4. Combine
-
Add pasta and sliced chicken to the skillet.
-
Toss gently to coat in tomato-balsamic mixture.
-
If needed, add reserved pasta water a little at a time for desired sauce consistency.
5. Finish
-
Off heat, stir in fresh basil and Parmesan cheese.
-
Fold in optional cucumber or arugula, if using.
-
Taste and adjust seasoning with salt and pepper.
Notes
-
Meatless: Omit chicken; add chickpeas or white beans.
-
Caprese Style: Add small mozzarella balls.
-
Spicy: Add red pepper flakes with garlic.
-
Lemon Twist: Add lemon zest and juice at the end.
-
Low-Carb/Keto: Serve over zucchini noodles or cauliflower rice.