Bring a taste of the Mediterranean to your table with this Bruschetta Chicken Pasta. Juicy, grilled chicken meets the bright, refreshing flavors of classic bruschetta in a dish that’s both hearty and refreshing.
Finished with a generous sprinkle of Parmesan, this pasta is as visually stunning as it is delicious—perfect for any occasion, any day of the week.
Elevate your pasta night with this Bruschetta Chicken Pasta recipe—a delightful twist that feels both fresh and comforting.
Bursting with the vibrant flavors of fresh basil, tangy balsamic vinegar, and juicy cherry tomatoes, this dish transforms simple ingredients into a hearty and wholesome meal. Every bite brings a perfect balance of bold taste and satisfying nourishment.
Ingredients:
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 pound penne or your favorite pasta
- 2 cups grape tomatoes, halved
- 1/4 cup shallots, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup aged balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 cup Pecorino Romano cheese, grated
- Salt and freshly cracked black pepper to taste
Directions:
Cook the Pasta:
Boil the pasta until al dente, drain, and set it aside.
Prepare the Tomato Herb Medley:
In a large mixing bowl, combine the grape tomatoes, shallots, garlic, and parsley. Drizzle with aged balsamic vinegar and olive oil, then season with salt and freshly cracked black pepper. Toss gently to mix all the flavors together.
Combine Pasta and Medley:
Heat the pasta and tomato mixture in a large skillet over medium heat, stirring occasionally to combine and warm through.
Add the Chicken:
Add the grilled chicken slices to the skillet, tossing gently to ensure everything is evenly mixed.
Serve:
Dish the pasta into bowls and sprinkle generously with grated Pecorino Romano cheese for a sharp, tangy flavor.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Serving: 4 servings
- Equipment: Large pot, large skillet, mixing bowl