Bruschetta Chicken Pasta
Fresh tomatoes, basil, garlic, chicken, pasta, and melted cheese come together in a bright, comforting dinner. This recipe keeps the pasta glossy and light while the bruschetta topping adds fresh flavor to every bite.
Ingredients
Pasta and Chicken
- 12 ounces penne pasta
- 2 boneless skinless chicken breasts, about 1 1/4 pounds total
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 teaspoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Topping
- 3 cups diced Roma tomatoes
- 3 garlic cloves minced
- 1/4 cup finely chopped fresh basil plus more for serving
- 2 tablespoons balsamic vinegar
- 1 tablespoon balsamic glaze plus more for serving if wanted
Instructions
- In a medium bowl, stir together the diced tomatoes, minced garlic, chopped basil, balsamic vinegar, balsamic glaze, and 1 tablespoon olive oil.
- Add 1/4 teaspoon salt and a few turns of black pepper.
- Let the tomato mixture sit while you cook everything else.
- Bring a large pot of salted water to a boil.
- Cook the penne until al dente, following the package directions.
- Reserve 1/2 cup pasta water, then drain the pasta.
- Meanwhile, slice the chicken breasts in half lengthwise for thinner cutlets.
- Season both sides with the remaining salt, pepper, and Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Cook the chicken for 4 to 5 minutes per side, until golden and cooked through.
- Let the chicken rest for 5 minutes.
- Slice the chicken.
- Return the drained pasta to the warm pot.
- Toss in half the tomato mixture.
- Pour in a splash of the reserved pasta water if needed.
- Top with the mozzarella and Parmesan.
- Stir lightly until the cheese softens.
- Add the sliced chicken.
- Spoon the remaining tomato mixture over the top.
- Finish with more basil and a drizzle of balsamic glaze, if wanted.