Bruschetta Chicken Pasta

$- 2 boneless, skinless chicken breasts - 8 oz penne pasta - 1 cup cherry tomatoes, halved - 1/2 cup fresh basil leaves, chopped - 2 cloves garlic, minced - 1 tablespoon balsamic vinegar - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese When I cook, I always choose fresh ingredients. Fresh chicken tastes better and cooks evenly. Look for chicken that is pink and firm. For tomatoes, use bright, ripe cherry tomatoes. They add sweetness and color. Basil should be vibrant green and fragrant. Fresh herbs elevate the dish. For cheese, opt for whole blocks of mozzarella and Parmesan. Grating your own cheese gives the best flavor and texture. Measuring ingredients correctly is key for great results. Use a kitchen scale for the chicken. This ensures even cooking. For the pasta, measuring cups work well. Fill the cup to the top and level it off. For liquids like balsamic vinegar and olive oil, use a liquid measuring cup. Always check your measurements twice. This helps maintain balance in flavors and textures. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 8 ounces of penne pasta. Cook it according to the package instructions until it is al dente. This usually takes around 10-12 minutes. Once done, drain the pasta and set it aside. This step is key to getting the right texture. While the pasta cooks, grab two boneless, skinless chicken breasts. Season them with salt and pepper. Heat one tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts to the hot skillet. Cook for 6-7 minutes on each side. You want them golden brown and fully cooked. Remove the chicken from the skillet and let it rest for a few minutes. After resting, slice the chicken into bite-sized pieces. This makes it easy to mix into the pasta. In the same skillet, add two cloves of minced garlic. Cook the garlic for one minute until it smells great. Next, add one cup of halved cherry tomatoes and one tablespoon of balsamic vinegar. Stir well and cook for another 3-4 minutes. The tomatoes should soften but still hold their shape. Now, add the cooked penne pasta to the skillet. Mix it with the tomato and garlic mix. Stir in half a cup of chopped fresh basil and the sliced chicken, blending everything nicely. Finally, add half a cup of shredded mozzarella cheese and half of the grated Parmesan cheese. Stir until the cheese melts. This creates a rich, creamy texture. Seasoning makes all the difference in Bruschetta Chicken Pasta. Use salt and pepper to bring out the chicken's flavor. Fresh herbs like basil add a bright taste. You can sprinkle some garlic powder for an extra kick. Balsamic vinegar gives a sweet tang that ties everything together. Taste as you cook, and adjust the seasoning to your liking. Cooking chicken right is key to a tasty dish. Start with boneless, skinless chicken breasts for a quick cook. Heat your skillet before adding the chicken; this helps it brown nicely. Sear the chicken for 6-7 minutes on each side. Check that it’s fully cooked by cutting into it; there should be no pink inside. Let it rest before slicing. This keeps the juices in and makes it tender. Melted cheese adds creaminess to your pasta. To get that perfect melt, add the mozzarella once the heat is off. Stir gently to combine it with the pasta. The residual heat will melt the cheese without making it rubbery. For extra flavor, sprinkle more grated Parmesan on top right before serving. This will give your dish a nice finish. Pro Tips Rest the Chicken: Let the seared chicken sit for a few minutes before slicing. This helps retain its juices, keeping the meat tender and flavorful. Fresh Basil Boost: Add fresh basil at the end of cooking to preserve its vibrant flavor and aroma. This ensures a bright, herbal note in your dish. Custom Cheese Blend: Feel free to mix different cheeses! Try adding feta or goat cheese for a tangy twist that complements the tomatoes beautifully. Perfect Pasta Texture: Cook the penne just until al dente and toss it with the sauce immediately to ensure it absorbs flavors without becoming mushy. {{image_2}} You can swap chicken for other proteins. Try shrimp or turkey for a change. Both cook quickly and add flavor. If you want plant-based options, use chickpeas or tofu. They soak up flavors well and add texture. Adding veggies boosts nutrition and flavor. Try bell peppers, spinach, or zucchini. They cook nicely with the chicken and tomatoes. You can toss in some broccoli for extra crunch. Just remember to chop them small for even cooking. Penne is great, but you can use other pasta too. Fusilli or farfalle work well in this dish. Whole grain pasta adds fiber and a nutty taste. For a gluten-free option, choose rice or lentil pasta. They will still give a nice bite. Store leftover bruschetta chicken pasta in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. Keep the pasta and chicken together for best results. This keeps the flavors fresh and tasty. To reheat, use a skillet for the best flavor. Add a splash of water or olive oil. This helps to keep the pasta moist. Heat over medium-low heat, stirring gently. You can also use the microwave, but this may dry out the dish. Heat in short bursts and stir often to warm evenly. You can freeze bruschetta chicken pasta for later meals. First, let it cool completely. Then, divide it into portions in airtight containers. It can stay good in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best taste. Yes, you can use dried herbs. Dried herbs are easy to find and store. They can last a long time in your pantry. Use about one-third of the amount you would use for fresh herbs. So, if the recipe calls for a tablespoon of fresh basil, use only a teaspoon of dried basil. The flavor might not be as bright, but your dish will still taste good. To make Bruschetta Chicken Pasta vegetarian, skip the chicken. You can add protein-rich options like chickpeas or tofu. Both will soak up the flavors well. You can also load up on veggies like bell peppers, spinach, or zucchini. These will add color and taste. Adjust the cooking time to ensure everything is tender and delicious. Bruschetta Chicken Pasta pairs well with several sides. A fresh green salad is a great choice. It adds crunch and balances the meal. Garlic bread or a crusty baguette is also good for dipping. You might enjoy a light dessert, like sorbet, to finish your meal. These options keep your dinner light and enjoyable. This blog post covered the key steps for making Bruschetta Chicken Pasta. We explored every ingredient, focusing on freshness, quality, and accurate measuring. I provided detailed cooking instructions for both pasta and chicken while sharing tips to enhance flavor and cheese melting. We even looked at variations and storage options to increase meal flexibility. In closing, cooking is an art, and each step matters. Follow these tips for great results! Enjoy your delicious creation!$

A delicious pasta dish topped with chicken, tomatoes, and fresh basil.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz penne pasta
1 cup cherry tomatoes, halved
0.5 cup fresh basil leaves, chopped
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
to taste salt and pepper
0.5 cup mozzarella cheese, shredded
0.25 cup grated Parmesan cheese

Instructions

Begin by cooking the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
Sear the chicken for about 6-7 minutes on each side, until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Then add the cherry tomatoes and balsamic vinegar, stirring well. Cook for another 3-4 minutes until the tomatoes are slightly softened.
Add the cooked penne pasta to the skillet, combining it with the tomato mixture. Stir in the chopped basil and the sliced chicken, mixing everything well.
Lastly, incorporate the mozzarella cheese and half of the Parmesan cheese, allowing the cheese to melt and combine with the pasta.
Remove from heat and sprinkle the remaining Parmesan cheese on top before serving.

Notes

Serve the pasta in a large bowl, garnished with additional basil leaves and a drizzle of olive oil for a vibrant finish. Enjoy!

Keyword bruschetta, chicken, Italian, pasta