Bruschetta Chicken Pasta
This easy Bruschetta Chicken Pasta combines tender chicken, perfectly cooked pasta, fresh tomatoes, basil, garlic, balsamic vinegar and parmesan for a bright, flavorful dinner that's ready in about 30 minutes!
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- ⅓ cup soy sauce more, if needed to cover chicken
- 4-5 roma tomatoes diced (seeds removed)
- 15 cherry tomatoes quartered
- ¾ cup fresh basil packed and roughly chopped (1.5oz)
- 1 ½ tablespoons olive oil plus extra for noodles
- 1 tablespoon garlic minced
- ¼ teaspoon kosher salt
- 8 ounces spaghetti noodles sub gluten-free noodles
- kosher salt and ground black pepper
- balsamic glaze see notes
Instructions
- Marinate Chicken: Put 4 boneless, skinless chicken breasts in a large bowl with ⅓ cup soy sauce. Toss to coat and let sit while prepping everything else.
- Make Bruschetta: In a mixing bowl, add diced roma tomatoes (seeds removed), 15 cherry tomatoes, ¾ cup fresh basil, 1 ½ tablespoons olive oil, 1 tablespoon garlic, and ¼ teaspoon kosher salt. Taste and adjust seasoning, as desired. Set aside.
- Cook Noodles: Bring a pot of water to a boil and cook 8 ounces spaghetti noodles to al dente according to the box instructions. Drain and return to the large pot. Drizzle with olive oil.
- Combine: Add bruschetta mixture to the pot of pasta and stir to combine. Add additional olive oil, as necessary. Cover the pot to keep warm (off the heat) until the chicken is ready.
- Prep Chicken + Grill: Place marinated chicken on a plate and sprinkle both sides with a generous amount of kosher salt and ground black pepper. Preheat the grill to medium heat (approximately 400℉).
- Grill Chicken: Place chicken on the grill grates, cook over direct heat (direct flame) for 4-5 minutes per side. Then, move the chicken to indirect heat (not directly over a flame, but maintaining the same grill temp) and cook for an additional 5-7 minutes (no need to flip at this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ on a meat thermometer.
- Rest: Remove chicken from the grill grates and let rest for 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise 5-10℉). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast).
- Serve: Add pasta mixture to a bowl and place chicken on top. Drizzle with as much balsamic glaze as you would like!
Video
Notes
- Balsamic Glaze: feel free to use store-bought if that is what works best for you! Or make our homemade sweet balsamic glaze. Option to make a sugar-free version by following these directions:
- Place 1 cup balsamic vinegar in small saucepan and bring to a boil.
- Reduce heat to simmer, uncovered.
- Continue simmering for 20-30 minutes while you make the rest of the meal.
- Remove from heat and allow to cool (it will continue to thicken as it cools).
- Gluten-Free: use gluten-free pasta. I love the Jovial brand!
- Chicken Thighs: feel free to make grilled chicken thighs, instead of breasts!
- Leftovers: this makes excellent leftovers! Store in an airtight container for up to 3-4 days and you might want to liven up the pasta with some additional olive oil!
Nutrition
Calories: 436kcal | Carbohydrates: 53g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1371mg | Potassium: 893mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 2mg
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