This light and summery Bruschetta Chicken and Pasta is the perfect dish for entertaining. It’s easy, flavorful and absolutely delicious!
I don’t know about you, but I absolutely love pasta! Lasagna, pesto and stuffed pepper pasta are some of our favorites, but lately I’ve been gravitating towards extremely simple dishes. I mean, that is what LMS is all about, right? Seriously though, with the husband being gone, us moving, insanely hot weather, and me being 7 months pregnant, I NEED simple.
If you’ve never had bruschetta before, it’s essentially garlic bread topped with a mixture of tomatoes and basil. It’s pretty amazing, especially if you’re using fresh, seasonal produce. I wanted to transform the flavors of classic bruschetta into an almost effortless dish.
I started this Bruschetta Chicken and Pasta recipe by cooking a pound of pasta, tossing it into a garlic olive oil sauce, then adding the bruschetta mixture along with some mozzarella pearls. On top I added some grilled chicken and a drizzle of balsamic and that was it! Extremely basic yet incredibly sophisticated. We could not stop eating it!
If you want to forgo the chicken, that’s totally fine. I could also see this with butter garlic shrimp on top! It’s going to be delicious no matter how you top it! P.S. don’t forget to grab my fresh bruschetta recipe HERE!
Bruschetta Pasta Recipe
Ingredients
For the Pasta
- 1 lb uncooked pasta - (long, thin noodles are preferred)
- 1 lb chicken breasts - seasoned*
- 1/3 cup olive oil
- 6 cloves garlic - minced
- 1/2 tsp ground black pepper
- 1 tsp kosher sea salt
- 3/4 cup pearl mozzarella
- 2 tbsp balsamic vinegar
For the Bruschetta Mixture
- 2 Tbsp olive oil
- 2 cloves garlic - minced
- 2 1/2 cups cherry tomatoes - diced
- 6-8 basil leaves - julienned
- 2 tsp red wine vinegar - or balsamic vinegar
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
Instructions
- Bring a large stock pot of water to a boil. Add the pasta and cook according to the package directions. Remove from heat, drain, and set aside.
- While the pasta cooks, prepare the bruschetta mixture. In a medium bowl, combine the oil, garlic, tomatoes, basil, vinegar, salt, and pepper.
- Grill or cook the chicken until it reaches an internal temperature of 160°F (71°C). Remove from heat and tent with foil for at least 5 minutes.
- In a medium saucepan over medium heat, add olive oil and garlic. Cook for 1 minute, then reduce the heat to medium-low and continue cooking for 4–5 minutes, until the garlic is fragrant and lightly browned. Remove from heat and stir in the salt and pepper.
- Add the garlic oil mixture to the pasta, then add the bruschetta mixture and toss gently with tongs to combine. Transfer to a large bowl or platter.
- Top with pearl mozzarella and chicken, drizzle with balsamic, and serve immediately.
So colorful and full of yummy, fresh flavor. I love being able to pick tomatoes from my garden and use them in my recipes in the summer! This pasta and chicken is going to be added to my all-time favorites recipe book!
What a flavorful dish!! The chicken is tender & juicy! I love pasta & chicken & my favorite are the pieces of mozzarella!
I’m wondering how you cooked the chicken for this recipe? It looks so good! Grill? Grill pan? Thanks!
I seared mine on the stovetop then finished it in the oven, however, a grill pan would work well too!
I love the colors in this! And I don’t eat chicken with pasta enough, I’ll give this a try tonight. Thanks for sharing!
hey girl- this looks amazing! yummy for my tummy!