Bruschetta Chicken Pasta with Goat Cheese
Bruschetta Chicken Pasta is the perfect for a summer meal. The combination of pan seared chicken, fresh tomato bruschetta, tangy goat cheese, and basil is simply mouth-watering. The pasta is cooked al dente and perfectly absorbs the flavors of the sauce, whose flavor is complemented by a generous drizzle of sweet aged balsamic vinegar. This dish is sure to please even the pickiest of eaters!
Servings: 8 servings
Calories: 430kcal
Video
Ingredients
- 1 recipe Bruschetta or store-bought Bruschetta
- 2 Tbsp extra virgin olive oil
- 1 lb chicken thighs or chicken breasts, boneless, skinless, cut into ½-inch pieces
- 1 tsp dried oregano
- 1 tsp Kosher salt plus 2-3 Tbsp more for seasoning pasta water
- ¼ tsp freshly ground black pepper plus more for serving
- 1 lb spaghetti or other long thing pasta
- 2 oz goat cheese room temperature
- ¼ cup mascarpone cheese
- 2 Tbsp aged balsamic vinegar
- ⅓ cup fresh basil leaves thinly sliced, plus more for serving
- Parmigiano Reggiano freshly grated, for serving
Instructions
- Make the bruschetta. If you haven't already, make Bruschetta.
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with 2-3 Tbsp Kosher salt. Add the pasta and cook according to package directions until al dente. Before draining, reserve about ½-1 cup of pasta cooking water.
- Cook the chicken. Heat 2 Tbsp olive oil in a large deep skillet over medium-high heat. When hot, add cubed chicken thighs, then season with 1 tsp dried oregano, 1 tsp Kosher salt, and ¼ tsp black pepper. Cook, stirring occasionally, until fully cooked through and the chicken has reached an internal temperature of 165F, about 7-10 minutes.
- Finish the pasta. Add the drained pasta to the skillet, then stir in 2 oz goat cheese, ¼ cup mascarpone cheese and ¼-½ cup of reserved pasta water. Toss well. Add all except for ½ cup of the tomato bruschetta and ⅓ cup julienned basil leaves, then give the pasta a final stir. Taste and adjust seasoning as needed, adding additional pasta water to make a thinner sauce, if desired.
- Garnish, then serve. Transfer the pasta to a large serving bowl, then top with remaining ½ cup of bruschetta. Drizzle with 2 Tbsp aged balsamic vinegar, then garnish with additional fresh basil and grated Parmesan. Serve immediately!
Notes
- Storing leftovers: Keep in an airtight container in a refrigerator for up to 3 days. Note that the tomatoes will lose their shape a little after the first day, so it's best to enjoy this recipe fresh.
- Reheating: The best way to reheat pasta is in a skillet over medium heat. Add a little bit of olive oil or butter to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it, or it will become mushy.
- We do not recommend freezing, as the fresh tomatoes really don't hold up well once frozen.
Nutrition
Serving: 0.75cup | Calories: 430kcal | Carbohydrates: 46g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 66mg | Sodium: 372mg | Potassium: 388mg | Fiber: 3g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
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