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This Bruschetta Chicken Pasta is my secret weapon for a weeknight meal that feels incredibly special but comes together in just 30 minutes. It takes the vibrant, fresh flavors of classic bruschetta—juicy tomatoes, fragrant basil, and a hint of garlic—and combines them with tender chicken and delicate angel hair pasta for a dish that tastes like a sunny Italian afternoon.
This recipe was born out of a desire for a quick, healthy dinner that didn't skimp on flavor. Now, it's the meal my family asks for when we want something light but completely satisfying.
Ingredients
- Roma tomatoes: these are key for their firm flesh and fewer seeds which keeps the sauce from getting watery
- Fresh garlic: use fresh cloves not the jarred kind for the best pungent flavor
- Fresh basil leaves: there is no substitute for the sweet peppery aroma of fresh basil
- Balsamic vinegar: a good quality one will add a complex sweet tanginess
- Angel hair pasta: its delicate strands cook quickly and are perfect for this light sauce
- Boneless skinless chicken breasts: look for plump breasts with a consistent thickness for even cooking
- Olive oil: a good extra virgin olive oil works for both cooking and finishing the dish
- Balsamic glaze: this is optional but it adds a beautiful sweet and syrupy finish
- Salt and pepper: essential for seasoning every layer of the dish
- Grated Parmesan or mozzarella cheese: for a salty creamy finish if you like
Step-by-Step Instructions
- Prepare the Bruschetta Mixture:
- In a medium sized bowl, gently combine your diced Roma tomatoes, the minced fresh garlic, torn basil leaves, and the balsamic vinegar. Season it generously with salt and pepper. Give it a gentle stir and then set it aside on the counter. Letting it sit at room temperature for at least 15 minutes allows the flavors to meld together beautifully; the tomatoes release their juices and soak up the garlic and vinegar, creating a vibrant base for your sauce.
- Cook the Pasta:
- Fill a large pot with water and add a generous amount of salt, it should taste like the sea. Bring it to a rolling boil over high heat. Add the angel hair pasta and cook according to the package directions, but be sure to check it a minute early. Angel hair cooks in just a few minutes, and you want it al dente, with a slight bite. Once it's done, drain it well but do not rinse it. Rinsing washes away the starches that help the sauce cling to the pasta. Toss the warm pasta with one tablespoon of olive oil to prevent it from sticking together.
- Cook the Chicken Perfectly:
- While the pasta cooks, heat the remaining two tablespoons of olive oil in a large skillet over medium heat. You’ll know the oil is ready when it shimmers slightly. Pat your chicken breasts dry with a paper towel and season both sides liberally with salt and pepper. Carefully place the chicken in the hot skillet. Let it cook undisturbed for about 4 to 5 minutes per side. The key is to get a nice golden brown crust. The chicken is done when the internal temperature reaches 165°F on an instant read thermometer. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This step is crucial; it allows the juices to redistribute, ensuring every slice is tender and moist. Once rested, slice the chicken against the grain into thin strips.
- Bring It All Together:
- Return the same skillet you cooked the chicken in to the stove over medium heat. Pour the entire bowl of the bruschetta mixture into the skillet. Stir it for about one to two minutes, just until it's warmed through and the garlic becomes fragrant. You don't want to cook the tomatoes down, just warm them up. Add the cooked angel hair pasta to the skillet and toss everything together until the pasta is fully coated in the light, fresh sauce. Serve the pasta immediately in bowls, arranging the sliced chicken over the top. Garnish with a few more fresh basil leaves and a drizzle of balsamic glaze if you're using it, followed by a sprinkle of cheese.
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My favorite ingredient here is undoubtedly the fresh basil. I learned from my grandmother that you should always tear basil leaves, not chop them with a knife, to prevent them from bruising and turning dark. The moment that fresh, peppery aroma hits the air, it reminds me of summers in her garden.
Storage and Reheating
This pasta is best enjoyed fresh, as the delicate angel hair and fresh tomatoes can change texture upon reheating. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, it's best to gently warm it in a skillet over low heat with a splash of water or olive oil to loosen the pasta. Microwaving can make the chicken tough and the pasta mushy, so I try to avoid it.
Ingredient Swaps and Variations
Don't be afraid to make this recipe your own. If you're not a fan of chicken, this dish is fantastic with grilled shrimp, just cook them for a couple of minutes until pink. For a vegetarian option, you can add a can of drained cannellini beans or some sautéed zucchini. You can also swap angel hair for another pasta shape like spaghetti or penne, just adjust the cooking time. For a little kick, a pinch of red pepper flakes in the bruschetta mixture does wonders.
Serving Suggestions
This dish is a wonderful complete meal on its own, but to round it out, I love serving it with a simple side. A crisp green salad with a light vinaigrette offers a refreshing contrast. Warm, crusty garlic bread is also a perfect companion for soaking up any of the delicious tomato juices left in the bottom of the bowl. For a beverage pairing, a crisp glass of Pinot Grigio or Sauvignon Blanc complements the fresh flavors beautifully.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, while angel hair is traditional, you can substitute spaghetti, linguine, or even penne. Adjust cooking time accordingly.
- → What's the best way to keep the chicken moist?
Don't overcook the chicken! Cook until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing against the grain to retain juices.
- → How can I make the bruschetta topping ahead of time?
The bruschetta topping can be prepared up to 8 hours in advance and refrigerated. This allows the flavors to meld together even more!
- → What can I substitute for balsamic glaze?
If you don't have balsamic glaze, a drizzle of balsamic vinegar will add a similar tangy sweetness. You can also reduce balsamic vinegar in a saucepan until it thickens slightly.
- → Is there a vegetarian option for this dish?
Absolutely! Omit the chicken and add grilled zucchini or eggplant for a delicious vegetarian version. You could also add white beans for protein.
- → How do I prevent the pasta from sticking?
Be sure to use plenty of salted water when cooking the pasta. Toss the drained pasta with a tablespoon of olive oil to prevent sticking.