Introduction
Bruschetta Chicken Pasta is a vibrant, flavor-packed dish that brings together the bright freshness of classic bruschetta with hearty grilled chicken and al dente penne. It’s perfect for weeknight dinners, potlucks, or any occasion where you want to impress without spending hours in the kitchen.
Origin and Cultural Significance
Bruschetta hails from Italy’s rural regions, where farmers would toast slices of country bread over coals and top them with olive oil, garlic, and fresh produce. By combining these rustic flavors with pasta and protein, Bruschetta Chicken Pasta bridges the gap between traditional Italian antipasto and a satisfying main course. It celebrates the Mediterranean emphasis on simple, high‑quality ingredients and communal dining.
Description
This dish features sliced, grilled chicken breast tossed with penne pasta, cherry tomatoes, red onion, garlic, and basil, all dressed in a tangy balsamic‑olive oil vinaigrette. A generous sprinkle of Parmesan melts slightly into the warm pasta, creating a cohesive, colorful plate.
Ingredients Quantity
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 lb (450 g) penne pasta
- 2 cups cherry tomatoes, halved (about 300 g)
- ¼ cup red onion, finely chopped (about 40 g)
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped (loosely packed)
- ¼ cup balsamic vinegar (60 ml)
- ⅓ cup olive oil (80 ml)
- ½ cup grated Parmesan cheese (50 g)
- Salt and freshly ground black pepper, to taste
Optional Additions
- A handful of arugula or baby spinach for extra greens
- ¼ cup toasted pine nuts or chopped walnuts for crunch
- A pinch of red‑pepper flakes for heat
- Cubed fresh mozzarella or diced burrata for creaminess
- Roasted bell peppers for smoky sweetness
Tips for Success
- Cook pasta al dente: Slight firmness keeps the salad from becoming mushy when tossed.
- Grill chicken with care: Marinate briefly in olive oil, garlic, salt, and pepper before grilling to boost flavor and juiciness.
- Balance the dressing: Taste and adjust the balsamic-to‑oil ratio; if too tart, add a small pinch of sugar or honey.
- Use ripe tomatoes: Juicy, flavorful cherry tomatoes are key—avoid underripe specimens.
- Toss while warm: Combine pasta and dressing while the pasta is still warm so it absorbs the vinaigrette beautifully.
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add penne and cook until al dente (about 10–11 minutes). Drain and transfer to a large bowl.
- Grill the chicken: Season breasts with salt and pepper. Grill over medium‑high heat until cooked through (internal temperature 165 °F/74 °C), about 6–7 minutes per side. Let rest 5 minutes, then slice.
- Prepare the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Assemble: To the warm pasta, add cherry tomatoes, red onion, basil, and half the Parmesan. Pour dressing over and toss gently.
- Finish: Fold in sliced chicken, then sprinkle remaining Parmesan on top. Adjust seasoning if needed.
Nutritional Information (per serving, serves 4)
- Calories: ~520 kcal
- Protein: 32 g
- Carbohydrates: 42 g
- Fat: 25 g
- Fiber: 3 g
- Sodium: 420 mg
Conclusion and Recommendation
Bruschetta Chicken Pasta is an easy crowd-pleaser that marries the freshness of summer produce with satisfying protein and pasta. It’s versatile enough to serve warm or at room temperature, making it ideal for picnics or buffet‑style gatherings.
Embracing Healthful Indulgence
By focusing on lean grilled chicken, heart-healthy olive oil, and fresh vegetables, this dish proves that indulgent flavors and mindful eating can coexist. Enjoy—knowing you’re savoring wholesome ingredients in every bite.