Bruschetta Chicken and Bacon Pasta
User Reviews
4.8
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Prep Time
5 hrs 45 mins
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Cook Time
15 mins
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Total Time
6 hrs
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Servings
7 Servings
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Course
Main Course
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Cuisine
Italian
Bruschetta Chicken and Bacon Pasta
Description
Bruschetta Chicken and Bacon Pasta features boneless skinless chicken breasts marinated in a mixture of olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, and herbs. The marinade infuses the chicken before it is grilled or broiled until cooked through and juicy.
Complementing the chicken is a balsamic glaze made by simmering brown sugar, cornstarch, vinegar, and soy sauce until thickened. The pasta is combined with halved cherry tomatoes, minced garlic, fresh basil, cubed or pearl mozzarella, and crispy crumbled bacon, then tossed with olive oil to bring it all together. The combination creates a fresh, flavorful pasta dish with a blend of savory, tangy, and creamy notes.
This pasta isn’t intended to be served hot but rather at room temperature or just slightly warm, making it a good dish for potlucks, casual meals, or warmer weather when a lighter pasta meal is desired. The use of grilled chicken and fresh basil imparts vibrant herbal and citrusy elements, balancing the richness from the bacon and mozzarella.
Thinner chicken breasts work best for even marinating and quick cooking. The recipe also allows for making a meatless version by omitting the chicken and using the rest ingredients as a pasta salad. The glaze and marinade components can be prepared in advance to streamline assembly.
Ingredients
Chicken + Marinade:
- 2 pounds boneless skinless chicken breasts (see note)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup lemon juice from 1-2 large lemons, freshly squeezed
- 1 tablespoon Dijon mustard
- 3 garlic finely minced, cloves
- 2 teaspoons basil dried
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon oregano dried
- Pinch black pepper
Balsamic Glaze/Dressing:
- ½ cup brown sugar light or dark
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 tablespoons soy sauce
Pasta + Tomatoes:
- 4 cups (about 454 g) cherry tomatoes, halved
- 2 cloves garlic finely minced
- ¼ to ½ to ½ cup basil chopped or torn into small pieces, packed, fresh
- 2 tablespoons olive oil
- 6 to 8 to 8 ounces mozzarella cheese cut into cubes (or small mozzarella pearls/balls halved, fresh
- 6-8 lices Bacon cooked and crumbled
- 1 pound penne or campanelle pasta or similar shape
Instructions
- For the chicken and marinade, place the chicken in a shallow dish or gallon-size ziploc bag. In a small bowl or liquid measuring cup, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, dried basil, salt, oregano, and pepper. Pour the marinade over the chicken, turning the chicken so it is coated evenly. Cover and refrigerate for at least an hour or up to 8-12 hours.
- Preheat a grill or oven broiler (can probably even use a skillet on the stovetop) to medium heat. Cook the chicken 3-4 minutes per side (exact time will depend on thickness of the chicken) until an instant-read thermometer registers 165 degrees F at the thickest part. Tent with foil and let rest 5-10 minutes before serving.
- For the balsamic glaze: whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. The glaze can be made several days in advance and refrigerated (warm briefly, if needed, to loosen the sauce before serving).
- For the pasta: cook the pasta until al dente according to package instructions. Drain and rinse lightly with cool water.
- For the tomato mixture: in a medium bowl, add the cherry tomatoes, 2 cloves of garlic, fresh basil, and olive oil. Toss to combine. Season to taste with a bit of salt and pepper. Set aside. The tomato mixture can be made up to 8 hours in advance and refrigerated.
- Add the cooked and slightly cooled pasta to a large serving bowl or dish. Add the tomato mixture, mozzarella and bacon and toss lightly to combine. Drizzle some of the balsamic dressing over the salad.
- Serve the cooked chicken breasts with a scoop of the bruschetta pasta on top or on the side OR cut the chicken into 1/2-inch pieces and toss with the pasta for a one-bowl pasta salad vibe. Serve the balsamic dressing on the side for additional drizzling!
Notes
- Use thin-sliced chicken breasts or slice thicker breasts in half for even marinating and quicker grilling.
- This dish is best served at room temperature or slightly warm rather than hot to highlight the fresh flavors.
- Omitting the chicken produces a tasty vegetarian pasta salad suitable for potlucks or a simple meatless meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 750kcal | 38% |
| Carbohydrates | 74g | 25% |
| Protein | 46g | 92% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 115mg | 38% |
| Sodium | 1095mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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