Description
This Easy Bruschetta Chicken Pasta recipe combines the fresh, vibrant flavors of classic bruschetta with hearty grilled chicken and al dente penne pasta, making it a perfect quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta and Protein
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 pound penne pasta
Vegetables and Herbs
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
Dressing and Seasonings
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Cook Pasta: Boil the penne pasta in salted water until al dente, then drain and set aside to keep warm.
- Prepare Tomato Mixture: In a mixing bowl, combine the halved cherry tomatoes, finely chopped red onion, minced garlic, and chopped fresh basil. Drizzle the mixture with balsamic vinegar and olive oil, then season with salt and pepper. Toss everything gently to coat the vegetables evenly.
- Heat Pasta and Tomato Mixture: Transfer the cooked pasta and the tomato mixture to a large skillet over medium heat. Stir gently to warm the ingredients through without breaking up the tomatoes, allowing the flavors to meld.
- Add Chicken: Add the sliced grilled chicken breasts to the skillet and mix thoroughly to ensure even distribution of the protein throughout the pasta and tomato mixture.
- Serve and Garnish: Spoon the finished pasta into serving bowls and sprinkle generously with grated Parmesan cheese for a savory finish.
Notes
- Use freshly grilled chicken breasts or cooked rotisserie chicken for convenience.
- To save time, you can grill the chicken ahead or use a grill pan indoors.
- If you prefer, substitute penne with your favorite pasta shape such as fusilli or rigatoni.
- Adjust the amount of balsamic vinegar and olive oil based on your taste preference for acidity and richness.
- Fresh basil is key for authentic bruschetta flavor; however, you can substitute with fresh parsley if needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying out the chicken.
