Bruschetta Chicken Pasta
Fresh summer tomatoes, basil, and juicy chicken make this pasta a light yet satisfying dinner.
recipesbynani.comThis Bruschetta Chicken Pasta is one of my favorite ways to use up garden tomatoes during the busy work week. It feels fancy enough for guests but is simple enough to toss together when you are tired after a long day.
I love serving this with a little extra parmesan cheese on top and some crusty bread for soaking up the juices. If you have extra fresh basil, do not be shy about adding a little more to the bowl right before serving.
🧺 Ingredients
- 2 chicken breasts, diced
- 8 ounces angel hair pasta
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
👩🍳Instructions
- 1
Cook the angel hair pasta in a large pot of salted boiling water according to the package directions, then drain it well.
- 2
Heat the olive oil in a large skillet over medium heat and add the diced chicken.
- 3
Season the chicken with salt and pepper, then cook until it is golden brown and cooked through.
- 4
Add the minced garlic and tomatoes to the skillet, cooking for about 3 to 5 minutes until the tomatoes soften and release their juices.
- 5
Toss the cooked pasta into the skillet with the chicken and tomato mixture.
- 6
Stir in the fresh basil and parmesan cheese, making sure everything is evenly coated before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can refresh the flavors by adding a tiny splash of olive oil and a fresh sprinkle of basil when you reheat it.
Made this recipe? Let us know how it went.
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