Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh tomatoes and basil, pasta, balsamic vinegar and olive oil and topped with a quick, sauteed chicken breast. Simple and flavorful and ready in under 30 minutes!
One of my favorite meals of all-time is the Bruschetta Chicken Pasta from TGI Fridays. Such a simple meal, but so delicious and filling. It was basically what I ordered every time I went there, and that was a lot in my 20s. They even drizzled a lip-smacking balsamic glaze on top, but I usually skip that at home unless I have a bottle on hand. Who knew it would be so easy to make at home?
I have made this recipe so many times I could do it in my sleep. I’ve often added more veggies, like zucchini and onions to amp up the flavor even more. You can use different types of tomatoes if you have a favorite. Pick up some fresh heirloom tomatoes at your local farmer’s market for something truly magical.
WHAT IS BRUSCHETTA?
Originating in Italy, this classic appetizer consists of fresh tomatoes, basil, garlic and olive oil. It’s served as a snack or starter to a meal, with a side of toasted bread. Some variations add balsamic vinegar, onions or even Parmesan or Mozzarella cheese. The tomatoes are marinated with the basil, garlic and olive oil, then served atop the toasted bread.
HOW TO MAKE BRUSCHETTA CHICKEN PASTA
You only need a few fresh ingredients to make this easy pasta recipe!
Start by making the bruschetta: Dice a bunch of Roma tomatoes nice and small, making sure to remove the pulp and seeds. Drown the tomatoes with olive oil and balsamic vinegar and stir in some fresh basil and minced garlic. Season with salt and pepper and let the mixture sit and marinate while you prepare the rest of the meal. Make sure to taste – that’s the best part!
Boil some water and cook a half of a box of angel hair pasta according to the package directions. Drain the water and drizzle some olive oil over the pasta and toss it to keep from sticking together as it sits.
While the pasta is cooking, season a couple of chicken breasts with salt and pepper and saute them in olive oil. You could also bake the chicken in the oven if you prefer, but I like the nice sear they get from the stovetop. Transfer the chicken to a plate and cover with foil to keep warm.
Add some olive oil to the same skillet you used for the chicken, and add the bruschetta mixture, juices and all. Toss it until it’s warm, then add the pasta and toss until it’s well coated. You can add a little more olive oil if the pasta seems a little dry.
Serve topped with sliced chicken breast, and garnished with fresh basil. You could also grate some fresh Parmesan directly over the pasta if you like, and drizzle with a balsamic glaze for a little added sweetness.
½cuptorn fresh basilplus leaves for garnish if desired
Freshly ground black pepper
Chicken & Pasta:
1/2poundangel hair pastahalf of a 16 ounce box
1-1 ½poundsboneless, skinless chicken breast (about 2)
Combine ingredients in a medium bowl.
Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.
Chicken & Pasta:
Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed.
Slice chicken breasts and add to the pasta.
Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.
Add some fresh grated Parmesan or Mozzarella cheese on top for a salty zing.Nutrition facts do not include the optional balsamic glaze or cheese.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.