Bruschetta Chicken Pasta

Two plates of pasta with sliced chicken breast laid on top.

Bruschetta chicken pasta is a fresh and bright dinner recipe that's perfect for warm summer nights. Angel hair pasta is tossed in in fresh tomatoes and basil with a balsamic vinaigrette and topped with tender sliced chicken.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Author Heather

Ingredients

Chicken

16 ounces chicken breasts
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil

Bruschetta pasta

8 ounces angel hair pasta dry
2 tablespoons balsamic vinegar
3 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
6 roma tomatoes diced
¼ cup fresh basil leaves chiffonade/thin sliced

Instructions

Bring a pot of salted water to a boil. Meanwhile, prepare chicken.
Slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel. Season with Italian seasoning, salt, and pepper on all sides.
Heat sauté pan over medium heat. Add olive oil to pan. When hot, add chicken and cook for about 3-4 minutes per side, or until cooked through to 165℉ in the center. Remove chicken from pan and allow to set for 5 minutes before thin slicing.
Once water comes to a boil, add angel hair pasta and cook to al dente according to pasta's package directions. Drain and set aside.
In a large bowl, add vinegar, olive oil, garlic powder, and salt. Whisk to combine. Add tomatoes, basil, and cooked angel hair pasta, tossing to coat.
Divide into bowls, top with sliced chicken, and serve warm.

Notes

Storage: Leftovers will keep for 3 to 4 days in the refrigerator and can be served warm or cold.
Protein variations: Chicken can be substituted with cooked shrimp or salmon.

Nutrition