Bruschetta Chicken Pasta with Fresh Tomatoes and Basil
Pasta tossed with cooked chicken, lightly warmed fresh tomatoes, a generous cup of basil, garlic, and optional grated Parmesan.
Ingredients
Pasta and Chicken
- 2 boneless skinless chicken breasts approximately 1 pound total; diced into ¾-inch pieces
- 8 ounces dry pasta penne or spaghetti
- 2 cups fresh tomatoes diced
- 1 cup fresh basil loosely measured after chopping
- 2 tablespoons olive oil 1 tablespoon for chicken; 1 tablespoon for garlic and tomatoes
- 2 cloves garlic minced
- 1 teaspoon salt divided between chicken and tomatoes
- 1 teaspoon black pepper divided between chicken and tomatoes
- ½ cup grated Parmesan cheese optional, for the finished dish
- ½ cup reserved pasta cooking water use only as needed, starting with 2 tablespoons
Instructions
- Dice the thawed chicken into approximately ¾-inch pieces. Chop the tomatoes and basil, and mince the garlic. Divide the teaspoon each of salt and pepper between the chicken and tomato stage.
- Boil the pasta according to its package until al dente. Reserve ½ cup cooking water before draining; do not rinse.
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the chicken, in two batches if crowded, for about 6–8 minutes or until the thickest pieces reach 165°F. Transfer to a clean plate.
- Lower to medium. Add the other tablespoon oil, then stir the garlic for 30 seconds. Add tomatoes and remaining salt and pepper; warm for 2–3 minutes until juicy but still in pieces.
- Add the drained pasta and 2 tablespoons reserved cooking water. Toss, adding more water a tablespoon at a time only if needed. Remove from the heat, fold in the cooked chicken and basil, and add the optional Parmesan or offer it at the table. Serve promptly.
Notes
Two breasts should total approximately 1 pound. The estimated 40 minutes allows for pasta cooking and chicken batches; side dishes take additional time.