Description
A delicious and easy bruschetta chicken pasta recipe. This dish features tender chicken, fresh tomatoes, basil, and garlic tossed with pasta in a savory sauce. Perfect for a quick weeknight dinner or entertaining guests.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces pasta (penne, rotini, or fettuccine work well)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes and bring to a simmer.
- Return chicken to the skillet. Stir in fresh basil and parsley.
- Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to combine.
- Stir in Parmesan cheese until melted.
- Serve your bruschetta chicken pasta immediately.
Notes
- For a creamier bruschetta chicken pasta, stir in 1/4 cup of heavy cream with the Parmesan cheese.
- You can add other vegetables like bell peppers or spinach to your bruschetta chicken pasta.
- Garnish with extra fresh basil and a drizzle of balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
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