Description
This Bruschetta Chicken Pasta is a vibrant and flavorful dish combining tender marinated chicken breasts topped with fresh bruschetta, melted mozzarella, and a drizzle of balsamic glaze served over perfectly cooked penne pasta tossed with a fresh tomato mixture. It’s a delightful fusion of Italian-inspired flavors that make for an impressive yet easy-to-make weeknight dinner or special meal.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts
- 1/4 cup DeLallo extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
Bruschetta Mixture
- 2 cups cherry tomatoes, halved or quartered
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons diced sweet onion
- 2 teaspoons olive oil
- Salt and pepper, to taste
Assembly and Pasta
- 3 to 4 ounces mozzarella cheese (slices or freshly grated)
- DeLallo Balsamic Glaze, for drizzling
- 1/2 pound DeLallo Penne Pasta
- A few handfuls of fresh basil leaves, for sprinkling
- Shaved parmesan cheese (optional, for serving)
- 1 tablespoon olive oil (for cooking chicken and tossing pasta)
Instructions
- Marinate Chicken: Pound the chicken breasts lightly with a meat tenderizer to even thickness. In a bowl, whisk together 1/4 cup olive oil, minced garlic, dried basil, salt, pepper, oregano, and crushed red pepper flakes. Place the chicken in a ziplock bag or baking dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight to allow flavors to develop.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken later.
- Prepare Bruschetta Mixture: In a large bowl, combine the cherry tomatoes, minced garlic, chopped fresh basil, diced sweet onion, 2 teaspoons olive oil, and a pinch of salt and pepper. Toss gently to coat and let the flavors meld while you cook the chicken.
- Cook Chicken and Assemble: Heat an oven-safe skillet over medium heat and add 1 tablespoon olive oil. Remove chicken from marinade and place in the skillet. Brown each side for 2 to 3 minutes until golden. Top each breast with mozzarella cheese slices, then spoon a generous amount of the bruschetta mixture over the cheese. Drizzle balsamic glaze on top. Transfer the skillet to the oven and bake for 15 minutes until chicken is cooked through and cheese is melted.
- Cook Pasta and Finish: While the chicken bakes, cook penne pasta in salted boiling water according to package instructions until al dente. Drain the pasta and immediately toss it in a large bowl with the remaining bruschetta mixture and an additional tablespoon of olive oil if needed. Slice the baked chicken and arrange on top of the pasta. Garnish with fresh basil leaves and shaved parmesan if desired. Toss lightly and serve immediately for a fresh bursting-of-flavors meal.
Notes
- Marinating the chicken overnight intensifies flavor and tenderness but 2 hours minimum works well too.
- Use fresh mozzarella slices for the best melting and creamy texture.
- If you prefer a spicier dish, increase crushed red pepper flakes to taste.
- Substitute penne pasta with rigatoni or fusilli for a similar texture and bite.
- Balsamic glaze can be found premade or you can reduce balsamic vinegar over low heat until syrupy.
- Leftover bruschetta mixture can be stored in the fridge for up to 2 days and used as a topping for salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Marinating, Sautéing, Baking, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: bruschetta chicken pasta, chicken pasta recipe, Italian chicken recipe, easy pasta dishes, balsamic chicken pasta
