One Pot Chicken Bruschetta Pasta Recipe
User Reviews
4.9
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Prep Time
4 mins
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Cook Time
15 mins
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Total Time
18 mins
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Servings
6
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Calories
434 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Chicken Bruschetta Pasta Recipe
Description
Starting with thinly pounded chicken breasts, the recipe suggests marinating in balsamic vinaigrette for up to 24 hours, though this is optional. The chicken is cooked in olive oil until done and set aside. In the same pan, onions and garlic are sautéed along with fennel seeds to develop aromatic layers. Dry spaghetti is added along with canned diced tomatoes and a chicken bouillon cube which provides savory depth and saltiness to the cooking liquid.
Italian seasoning blends herbs typical to Italian cuisine, while fresh basil is added later to provide a fresh, vibrant note. The pasta cooks in the tomato broth absorbing those flavors, and the chicken is sliced and arranged on top. The dish is garnished with grated Parmesan cheese, enhancing its richness and umami.
This dish is suitable for a straightforward weeknight meal and minimizes pots and pans by cooking everything together. Adjustments in liquid amount may be needed depending on pasta brand to reach al dente doneness.
Ingredients
- 1/2 cup balsamic vinaigrette optional, dressing
- 2 chicken breast boneless skinless
- 2 tablespoons extra virgin olive oil , divided
- 1 sweet onion , thinly sliced
- 4 garlic thinly sliced, cloves
- 1 tablespoon fennel seeds
- 1 pound spaghetti dry
- 30 ounces diced tomatoes canned
- 1 chicken bouillon cube
- 1 tablespoon Italian seasoning homemade
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/2 cup basil fresh leaves
- Parmesan Cheese for garnish, grated
Instructions
- Using a meat tenderizer, pound chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller.
- If you have the foresight or the time, marinate the chicken breasts in balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish.
- Heat 1 tablespoon olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, discard leftover marinade.
- Cook chicken on each side until cooked or internal temperature of chicken reaches 165 degrees, approximately 5 minutes. Remove from pan and set aside. Slice after resting.
- Heat additional 1 tablespoon olive oil in the same pan without wiping it out. Add onions and garlic, saute for 2-3 minute or until they start to soften. Add fennel seeds and continue to heat for 2 minutes.
- Strain canned tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add chicken bouillon cube and stir.
- Break spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add strained tomatoes and Italian seasoning.
- Cook for 5 minutes, then toss to make sure any pieces of pasta that weren't hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
- Cook for another 5 minutes (10 minutes total). Remove from heat and toss in Kosher, black pepper and fresh basil leaves.
- Spoon onto serving dishes, top with sliced chicken and Parmesan cheese.
Notes
- You can substitute one chicken bouillon cube with 1 teaspoon of chicken bouillon powder or base as preferred.
- Liquid amounts may vary by pasta brand; start with 3 1/2 cups and add more gradually to achieve al dente pasta without excess water.
- Marinating the chicken in balsamic vinaigrette from 1 to 24 hours is optional but can enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 456mg | 19% |
| Potassium | 705mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 111mg | 11% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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