Bruschetta Chicken Pasta
User Reviews
5
14 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
747 kcal
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Course
Main Course
Bruschetta Chicken Pasta
Report
Bruschetta Chicken Pasta is made with marinated chicken breasts grilled or pan-cooked, topped with a fresh tomato, red onion, garlic, and basil bruschetta mix, all served over angel hair pasta sautéed briefly with garlic, white wine, and finished with Parmesan, butter, lemon zest, and fresh herbs. The combination offers bright tomato flavors with tender chicken and delicate pasta.
Description
This recipe starts by pounding chicken breasts to even thickness, then marinating them for at least one hour in a mixture of garlic, shallot, salt, pepper, Italian seasoning, basil, Dijon mustard, balsamic vinegar, and olive oil. This imparts a savory and lightly tangy flavor.
Meanwhile, a tomato topping is prepared from diced Roma tomatoes, red onion, garlic, fresh basil, olive oil, and seasoning. The pasta is cooked al dente and tossed with olive oil, garlic, white wine, butter, Parmesan, lemon zest, and fresh basil and parsley for a delicate, aromatic base.
The chicken is cooked until done, then combined with the fresh tomato topping and served alongside or over the white wine pasta. The dish balances bright acidity, herbaceous notes, and creamy Parmesan with tender chicken and pasta.
Basil leaves can be finely sliced by stacking and rolling them into ribbons. Marinate chicken up to eight hours for deeper flavor. The recipe estimates four servings but can be portioned as desired.
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Ingredients
Marinated chicken
- 1 lb chicken breast boneless skinless
- 7 cloves garlic minced
- 1 medium shallot minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning dried
- 1/4 tsp basil dried
- 2 tsp Dijon mustard
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
Tomato topping
- 4 medium Roma tomato diced, or vine-ripened tomatoes
- 1/4 cup red onion diced
- 3 cloves garlic minced
- handful basil finely sliced *see chef tip #3, fresh leaves
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup Parmesan Cheese shredded
White wine pasta
- 8 oz angel hair pasta dried
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup white wine like a chardonnay, dry
- 1/2 cup pasta cooking water reserved
- 2 Tbsp butter unsalted
- kosher salt pinch
- 1/3 cup Parmesan Cheese shredded
- 1/2 lemon zested
- basil finely sliced, handful, fresh
- parsley finely chopped, fresh; handful
Instructions
Prepare the chicken
- Top cutting board with wax paper, and top with a chicken breast. Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken to about 1 inch thick. If chicken breasts are on the thinner side, you may not need to do this.
- Repeat with remaining chicken breasts.
Marinate the chicken
- Fold the top down on a large resealable plastic bag, and add bag to a mixing bowl (for stability). Add garlic, shallot, salt, pepper, Italian seasoning, basil, mustard, and vinegar. Whisk to combine.
- Pour in olive oil, whisking as you pour.
- Add chicken breasts to remaining marinade, seal bag, and massage marinade into the chicken.
- Place bag with chicken on a plate or small rimmed baking sheet and add to the refrigerator. This keeps any potential leaks from getting all over the refrigerator.
- Chill and marinate for at least 1 hour, or up to 8 hours.
Cook chicken
- Heat a grill pan or skillet over MED/MED HIGH heat. Once hot, drizzle with a little vegetable or olive oil, then add the chicken (shaking off excess marinade).
- Cook for about 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
- Set chicken aside to rest.
Boil water and make tomato topping
- Bring a large pot of water to a boil. While chicken is resting and water is heating, combine topping ingredients in a medium mixing bowl, stirring well to combine. Set aside.
Make white wine pasta
- Once water is boiling, salt it generously, then add pasta and cook according to package directions. ** Make sure you set aside about 1 cup of the pasta cooking water. ** Drain pasta, toss with a bit of olive oil to prevent sticking, and set aside.
- Add 1 Tbsp of olive oil to a large skillet and heat over MED heat. Add garlic and cook, stirring occasionally, for about 1 minute.
- Add wine and cook, simmering until it reduces by half, about a minute or two.
- Add butter, salt, and cheese, whisking to combine. Add drained pasta to skillet, and toss to combine. Slowly pour in about 1/3 - 1/2 cup of the pasta water, stirring and tossing pasta as you add the water. Add more pasta water if needed to get desired consistency.
- Remove from heat, add herbs and lemon zest, tossing and stirring until well combined.
Serve
- Serve some pasta topped with some chicken (we usually do about 1/2 a chicken breast per person), a generous scoop of the tomato topping (plus a sprinkle of extra Parmesan), and a drizzle of balsamic glaze.
Notes
- Marinate chicken for at least 1 hour, and up to 8 hours, for best flavor penetration.
- Stack and roll basil leaves, then slice across to create fine ribbons for the tomato topping.
- Estimated to serve about 4, but adjust serving sizes as needed.
- Bring water to a boil separately as prep time varies by individual.
Nutrition Information
Show Details
Calories
747kcal
(37%)
Carbohydrates
56g
(19%)
Protein
39g
(78%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.2g
(10%)
Cholesterol
99mg
(33%)
Sodium
1314mg
(55%)
Potassium
856mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
868IU
(17%)
Vitamin C
21mg
(23%)
Calcium
265mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 56g | 19% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 1314mg | 55% |
| Potassium | 856mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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