One Pot Bruschetta Chicken Pasta
User Reviews
5
One Pot Bruschetta Chicken Pasta
Description
One Pot Bruschetta Chicken Pasta starts by browning seasoned chicken pieces in olive oil for a flavorful base. Then chicken stock, chopped onion, diced tomatoes, sliced garlic, linguine, and a combination of dried basil, oregano, parsley, rosemary, thyme, and red pepper flakes, along with salt and pepper, are added to the pot. The mixture is brought to a boil, after which the chicken is returned and the dish simmers for about 8-10 minutes until the pasta is al dente and chicken cooked through. Additional broth may be added if the pasta absorbs too much liquid. After cooking, heavy cream, halved cherry tomatoes, torn fresh basil, mozzarella balls, and grated Parmesan are stirred in, creating a creamy sauce with fresh textures. A drizzle of balsamic vinegar can be added for a tangy finish. This one-pot method melds flavors efficiently while minimizing dishwashing.
Ingredients
- 1 pound chicken breast cut into bite-size pieces (about 2 large chicken breasts, boneless, skinless
- 3 Tablespoons olive oil
- 4 cups chicken stock plus a little extra if needed
- 1 red onion chopped
- 2 1/2 cups tomato chopped
- 6 garlic sliced, cloves
- 1 pound linguine pasta dry
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon parsley
- 1/2 teaspoon rosemary dried
- 1/4 teaspoon thyme
- 1/4 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1/4 cup heavy cream
- 2 cups cherry tomato sliced into halves
- 1 basil chiffonaded into strips, fresh, bunch
- 4 ounces fresh mozzarella sliced into halves, balls
- 1/2 cup Parmesan Cheese + extra to garnish, freshly grated
- balsamic vinegar for drizzling over the finished pasta (optional)
Instructions
- Heat oil in dutch oven. Season chicken with salt and pepper, then brown a few minutes without stirring. Brown a couple minutes more then transfer to a plate.
- Add chicken stock, chopped onion, tomatoes, sliced garlic, linguine pasta (may need to break in half to fit into the pot), and all the herbs and spices through the salt and pepper. Cover with a lid and bring to a boil.
- As soon as the liquid is boiling, add the chicken and stir, then lower heat to medium-low and simmer for 8-10 minutes, until the pasta is al dente and the chicken is cooked through, stirring occasionally so the pasta cooks evenly and doesn't get stuck to the bottom of the pot. If necessary, add additional liquid 1/2 cup at a time if it looks like the pasta is drying out too much.
- There should still be a decent amount of liquid left in the pot after 8-10 minutes, but it will continue to be absorbed and create a delicious sauce so never fear.
- Remove from heat and add the cream, cherry tomatoes, basil, mozzarella balls, and Parmesan cheese and toss well to combine. Serve immediately with additional Parmesan and basil to serve over top and balsamic vinegar on the side for drizzling over the pasta, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 72g | 24% |
| Protein | 39g | 78% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 87mg | 29% |
| Sodium | 1503mg | 63% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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