Description
This Bruschetta Chicken Pasta recipe combines juicy marinated chicken breasts topped with a fresh tomato and basil bruschetta mixture, baked with mozzarella cheese and served over perfectly cooked penne pasta tossed in the flavorful bruschetta juices. The dish is finished with a drizzle of balsamic glaze and fresh basil, offering a delightful Italian-inspired meal full of vibrant flavors and textures.
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breasts
- 1/4 cup DeLallo extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
Bruschetta Mixture
- 2 cups cherry tomatoes, halved or quartered
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons diced sweet onion
- 2 teaspoons olive oil
- pinch of salt and pepper
Other Ingredients
- 1 tablespoon DeLallo extra virgin olive oil (for cooking chicken)
- 3 to 4 ounces mozzarella cheese (slices or freshly grated)
- DeLallo Balsamic Glaze, for drizzling
- 1/2 pound DeLallo Penne Pasta
- A few handfuls of fresh basil (for garnish and tossing)
- Shaved parmesan cheese (optional, for serving)
Instructions
- Marinate the Chicken: Pound the chicken breasts a few times with a meat tenderizer to even thickness. Place the chicken in a ziplock bag or baking dish. Whisk together 1/4 cup olive oil, minced garlic, dried basil, salt, pepper, oregano, and crushed red pepper. Pour this marinade over the chicken, ensuring all pieces are coated well. Refrigerate and marinate for at least 2 hours, or preferably overnight, to develop flavor.
- Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready to bake the chicken after searing.
- Prepare the Bruschetta Mixture: In a large bowl, combine the cherry tomatoes, minced garlic, chopped fresh basil, diced sweet onion, olive oil, and a pinch of salt and pepper. Toss everything together thoroughly to blend the flavors and set aside.
- Sear the Chicken: Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Remove the chicken from the marinade, shaking off excess, and place in the skillet. Cook for 2 to 3 minutes on each side until both sides are golden brown.
- Add Cheese and Bruschetta to Chicken: Once browned, top each chicken breast with slices or grated mozzarella cheese. Spoon a generous amount of the bruschetta mixture on top of the cheese. Drizzle balsamic glaze over each chicken piece for a tangy sweetness.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 15 minutes, allowing the chicken to cook through and the cheese to melt perfectly.
- Cook the Pasta: While chicken bakes, boil the penne pasta according to package instructions until al dente. Drain the pasta well and immediately toss it in a large bowl with the remaining bruschetta mixture. Add a tablespoon of olive oil if needed to help coat the pasta evenly.
- Assemble and Serve: Slice the baked chicken breasts and place on top of the bruschetta pasta. Add a handful of fresh basil leaves for extra aroma and color. Toss gently to combine and garnish with shaved parmesan cheese if desired. Serve immediately for the best freshness and flavor.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use fresh mozzarella slices for a meltier topping, or shredded mozzarella if preferred.
- Ensure to use an oven-safe skillet for searing and baking to avoid transferring chicken to another dish.
- Adjust the amount of crushed red pepper to control the spice level.
- Balsamic glaze adds a sweet and tangy finish, but you can substitute with balsamic vinegar reduction.
- Serve immediately to enjoy the melty cheese and fresh pasta at their best texture.
