Chicken Bruschetta Pasta

This easy 30-minute chicken bruschetta pasta is made with tender pan-seared chicken topped with a tomato basil topping, tender pasta, and aromatics. It's so easy, quick, and delicious!

📝 Ingredients

• 2 large chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3/4 pound spaghetti (or your favorite pasta)
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese (plus more for garnish)
• Olive oil
• Salt and pepper
• Balsamic glaze (optional, for garnish)
• 6 roma tomatoes (diced)
• 1/4 cup sliced fresh basil
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (or to taste)

👨‍🍳 Instructions

1. 1Make the tomato bruschetta topping: In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.
2. 2Cook the spaghetti per package directions. Reserve about ½ cup of pasta water. Drain and set aside.
3. 3Meanwhile, split each chicken breast into 2 thinner cutlets, about ½ inch thick. Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper.
4. 4Heat a few generous drizzles of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6 minutes per side or until fully cooked through in the center. Remove from the skillet and set aside.
5. 5To the skillet, add about ¼ cup of olive oil, then cook the shallots and garlic for a few seconds until fragrant. Then, toss in the cooked pasta until coated evenly. Season with salt and pepper to taste. If needed, add a splash of the reserved pasta water.
6. 6Then, toss with about ¾ of the tomato mixture (leave the remaining for topping) and ¼ cup grated parmesan cheese.
7. 7Serve the pasta with the sliced chicken, and top the remaining tomato bruschetta topping and more cheese as garnish. If desired, drizzle with balsamic glaze. Enjoy!