Bruschetta Chicken Pasta
This vibrant Italian-inspired dish pairs pan-seared chicken with silky spaghetti and a zesty tomato-basil topping. A finishing drizzle of balsamic glaze makes it an elegant 30-minute meal.
Equipment
- Large Skillet
- Mixing Bowl
- Pasta pot
Ingredients
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3/4 pound spaghetti
- 1 small shallot finely diced
- 3 cloves garlic minced
- 1/4 cup freshly grated parmesan cheese
- Olive oil
- Salt and pepper
- Balsamic glaze
Bruschetta topping:
- 6 roma tomatoes diced
- 1/4 cup sliced fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
Marinate the bruschetta topping
- In a mixing bowl, combine the diced roma tomatoes, extra virgin olive oil, balsamic vinegar, and fresh basil. Season the mixture with salt and pepper until the flavor is bright and punchy.
- Let the mixture sit for at least 20 minutes while you prepare the rest of the meal to allow the tomatoes to release their juices and the basil to become fragrant.
Cook the pasta and save the magic water
- Boil the spaghetti in a large pot of salted water according to the package directions. Aim for al dente texture, tender with a slight bite.
- Before draining, reserve approximately 1/2 cup of the starchy pasta water. Drain the remaining water and set the pasta aside.
Pan-sear the chicken cutlets
- Split the chicken breasts into thinner cutlets, about 1/2 inch thick. Drizzle with olive oil and season both sides thoroughly with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and let it rest.
Build the skillet sauce, toss, and assemble
- In the same skillet, add 1/4 cup of olive oil and sauté the shallots and minced garlic for a few seconds until fragrant, ensuring the garlic does not brown or turn bitter.
- Add the cooked spaghetti to the skillet and toss to coat. Season with salt and pepper, adding splashes of the reserved pasta water to create a silky emulsion that clings to the noodles.
- Fold in 3/4 of the marinated tomato mixture and the grated parmesan cheese. The pasta should appear glossy with visible pockets of tomato.
- Slice the rested chicken, place it over the pasta, and spoon the remaining bruschetta topping over the top. Finish with a drizzle of balsamic glaze and additional cheese if desired.
Notes
Storage Tip: For the best results, store the chicken and pasta together but keep the fresh tomato bruschetta topping in a separate container. This prevents the noodles from becoming soggy and preserves the fresh texture of the tomatoes.
Ingredient Tip: Roma tomatoes are recommended because they have a lower water content and thicker skins, which keeps the pasta sauce from becoming too watery. If using juicier tomatoes, salt them first and drain any excess liquid before marinating.
Safety Tip: Always let your chicken cutlets rest for a few minutes before slicing. This allows the internal juices to redistribute, ensuring the meat stays tender and juicy for the final dish.
Pro Tip: Use freshly grated parmesan cheese rather than pre-packaged varieties. Fresh cheese melts more smoothly into the warm pasta water and oil, creating a superior sauce texture without clumping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 640kcalCarbohydrates: 65gProtein: 38gFat: 24gSaturated Fat: 5gCholesterol: 85mgSodium: 580mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 25mgCalcium: 110mgIron: 3.5mg
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