Bruschetta Chicken Pasta

5 from 7 votes

This bruschetta chicken pasta combines marinated chicken, a fresh summer tomato bruschetta topping, and a light white wine pasta!

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American, Italian

Keyword: easy dinner, summer dinner

Servings: servings

Calories: 747kcal

Top cutting board with wax paper, and top with a chicken breast. Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken to about 1 inch thick. If chicken breasts are on the thinner side, you may not need to do this.
Repeat with remaining chicken breasts.

Fold the top down on a large resealable plastic bag, and add bag to a mixing bowl (for stability). Add garlic, shallot, salt, pepper, Italian seasoning, basil, mustard, and vinegar. Whisk to combine.
Pour in olive oil, whisking as you pour.
Add chicken breasts to remaining marinade, seal bag, and massage marinade into the chicken.
Place bag with chicken on a plate or small rimmed baking sheet and add to the refrigerator. This keeps any potential leaks from getting all over the refrigerator.
Chill and marinate for at least 1 hour, or up to 8 hours.

Heat a grill pan or skillet over MED/MED HIGH heat. Once hot, drizzle with a little vegetable or olive oil, then add the chicken (shaking off excess marinade).
Cook for about 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
Set chicken aside to rest.

Bring a large pot of water to a boil. While chicken is resting and water is heating, combine topping ingredients in a medium mixing bowl, stirring well to combine. Set aside.

Once water is boiling, salt it generously, then add pasta and cook according to package directions. ** Make sure you set aside about 1 cup of the pasta cooking water. ** Drain pasta, toss with a bit of olive oil to prevent sticking, and set aside.
Add 1 Tbsp of olive oil to a large skillet and heat over MED heat. Add garlic and cook, stirring occasionally, for about 1 minute.
Add wine and cook, simmering until it reduces by half, about a minute or two.
Add butter, salt, and cheese, whisking to combine. Add drained pasta to skillet, and toss to combine. Slowly pour in about 1/3 - 1/2 cup of the pasta water, stirring and tossing pasta as you add the water. Add more pasta water if needed to get desired consistency.
Remove from heat, add herbs and lemon zest, tossing and stirring until well combined.

Serve some pasta topped with some chicken (we usually do about 1/2 a chicken breast per person), a generous scoop of the tomato topping (plus a sprinkle of extra Parmesan), and a drizzle of balsamic glaze.

I've estimated that this recipe makes about 4 servings, but of course you're free to divide it into as many servings as you'd like.
Prep time does not include the marinating or bringing the water to a boil, since these will vary from person to person.
Stack the basil leaves on top of each other, roll them up like a cigar, then cut across, cutting the basil into fine ribbons.