Chicken Pasta with Fresh Bruschetta & 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 165°F / 74°C, 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
- Storage: Refrigerate leftovers up to 3 days (tomatoes soften after day one; best fresh). Freezing is not recommended.
- Reheating: Reheat in a skillet with a little oil or butter, or microwave gently.
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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