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This Bruschetta Chicken Pasta is my go to when I want something fresh but also filling The mix of juicy chicken vibrant tomatoes and heaps of basil tossed with warm pasta and a drizzle of balsamic vinegar always feels like pure comfort at the table
It is so satisfying to get all those garden flavors in one bowl when tomatoes are at their best this is the dish I crave my kids love building their own pasta bowls with extra basil and a sprinkle of cheese
Ingredients
- Chicken breasts: Look for firm fresh cuts with little fat for juiciness grilling brings out the best flavor
- Pasta: Either penne or fusilli holds the sauce nicely choose bronze cut for best texture
- Fresh tomatoes: Use ripe red tomatoes for sweet juiciness cherry tomatoes work too and burst with flavor
- Fresh basil: Bright and fragrant always choose vibrant green leaves for maximum flavor
- Garlic: Fresh cloves provide the bold aromatic taste make sure they are heavy and free of sprouts
- Olive oil: Extra virgin for richness and a silky finish I always use the best I can find
- Balsamic vinegar: Just a splash adds tang and depth aged balsamic gives even more complexity
- Salt and pepper: Essential for seasoning look for flaky sea salt and freshly ground pepper for the best results
Step-by-Step Instructions
- Marinate the Chicken:
- Mix one tablespoon of olive oil with chopped basil one garlic clove salt and pepper Coat both sides of the chicken breasts generously Let the chicken rest in this mixture for at least thirty minutes in the fridge Grilling later will keep it juicy and lock in the flavor
- Grill and Slice the Chicken:
- Preheat your grill or grill pan to medium high Cook chicken until the juices run clear and a thermometer reads one hundred sixty five degrees Fahrenheit about seven to eight minutes per side Slice into strips while it rests so it stays moist
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil Add the pasta and stir so it does not stick Cook until just al dente which is usually two minutes less than the package suggests Drain well then toss with a tablespoon of olive oil to keep the noodles from sticking
- Prepare the Tomato Mixture:
- Dice tomatoes and combine in a large mixing bowl Add the remaining chopped basil minced garlic balsamic vinegar and a small drizzle of olive oil Season lightly with salt and pepper Stir gently so the juices start to blend
- Toss Everything Together:
- Add the warm pasta directly into the tomato mixture then fold in the sliced grilled chicken Toss it gently so each bite gets a good mix of flavors and everything glistens Serve with torn fresh basil scattered on top For an extra treat a little shaved Parmesan works wonders
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Every time I make this my favorite part is how the warm pasta softens the raw tomatoes a little for a juicy bite My youngest once declared this the only way she wants to eat tomatoes now and honestly I cannot blame her
Storage Tips
Allow leftovers to cool before transferring to an airtight container Keep in the fridge for up to two days Reheat gently on the stove with a splash of water or olive oil to prevent the chicken from drying out This tastes great cold too which makes a killer packed lunch
Ingredient Substitutions
Switch out the chicken for grilled shrimp or tofu if you want a lighter or vegetarian twist Gluten free pasta will work just as well for those sensitive to wheat You can swap in spinach or arugula if you are out of basil for a different herbal note
Serving Suggestions
I like to serve this with a crisp green salad dressed in lemony vinaigrette and maybe some garlic bread on the side It is also nice topped with a few fresh mozzarella pearls or slices of ripe avocado for something extra special
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Cultural Context
Bruschetta Chicken Pasta takes classic Italian bruschetta and turns it into a satisfying main dish In my family it captures everything we love about summer dinners on the patio with olive oil basil and tomatoes taking center stage
Recipe FAQs
- → What type of pasta works best for this dish?
Penne and fusilli hold the tomato and chicken mixture well, but rigatoni or spaghetti also complement the textures nicely.
- → How should I marinate the chicken for extra flavor?
Combine olive oil, chopped basil, minced garlic, salt, and pepper. Marinate for at least 30 minutes before grilling for juicy, flavorful chicken.
- → Can I use other proteins besides chicken?
Absolutely! Grilled shrimp or tofu can substitute, offering different textures but pairing well with the tomato and basil blend.
- → What garnishes enhance the finished dish?
Fresh basil, cracked pepper, a sprinkle of Parmesan cheese, or even diced avocado add freshness and richness.
- → How should leftovers be stored?
Place in an airtight container in the refrigerator for up to two days; reheat gently to retain moisture and flavor.