Bruschetta Chicken Pasta

Prep: 15 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 4 Servings

In this recipe, the pasta cooks in flavorful chicken stock along with diced tomatoes to create a rich, naturally creamy sauce you won’t get with just water alone. A splash of balsamic vinegar ties it all together and adds an extra level of acidity that balances the savory creaminess of the sauce. It’s cozy and comforting while still maintaining that fresh, summery glow. My son Jack is a total tomato-lover, so this one’s always a hit at our house. After all, tomato season is the best season — and this pasta truly proves it.

Ingredients

Tomatoes: Bring brightness and natural sweetness to the dish. When cooked down, they create a rich, flavorful base for the pasta.
Chicken stock: Instead of just boiling pasta in water, using chicken stock instead infuses every bite with a rich, seasoned base that makes the whole dish taste like it was simmered for hours.
Balsamic vinegar: Ties everything together and gives it that classic bruschetta flavor while leaving behind a slightly fruity zing.

Instructions

Prep and sear your chicken. Pat boneless, skinless chicken breasts dry with paper towels, then season all over with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat until it shimmers. Add the chicken and cook until browned and cooked through on both sides.
Transfer chicken and keep warm. Turn off the heat. Transfer the chicken to a clean cutting board and tent loosely with aluminum foil.
Cook down tomatoes. Add olive oil, diced tomatoes, sliced garlic cloves, chopped fresh basil, the salt, and black pepper to the skillet. Cook over medium heat, stirring and scraping up any browned bits from the bottom of the skillet, until the tomatoes begin to soften and release their juices.
Cook pasta and slice chicken. Add low-sodium chicken broth, angel hair pasta, and balsamic vinegar. Cook on medium or medium-low heat, stirring with tongs to slowly incorporate pasta as it begins to soften, until the pasta is cooked through and the sauce is thickened into a brothy, creamy sauce. Meanwhile, cut the chicken crosswise into thin slices.
Garnish and serve. Top pasta with sliced chicken, diced tomatoes, chopped fresh basil, and Parmesan cheese, and drizzle with balsamic glazed if desired.