Bruschetta Chicken Pasta

Here’s another one skillet dinner you should try. It could also be ready fairly quickly if you plan ahead and marinate the chicken ahead of time. This is really tasty if you have some garden fresh cherry tomatoes and fresh basil!


  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 2 cups cherry tomatoes, halved and/or quartered
  • 4 garlic cloves, minced
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp diced sweet onion
  • 1 Tbsp olive oil
  • 4 ounces mozzarella cheese, freshly grated
  • balsamic glaze, for drizzling
  • 1/2 pound penne pasta, cooked
  • a few handfuls of fresh basil, for sprinkling
  • fresh grated parmesan, for sprinkling



  1. Slice the chicken thin.
  2. Place it in a ziplock bag.
  3. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper.
  4. Pour it over the chicken and marinate for at least 2 hours or overnight.
  5. Preheat the oven to 375 degrees F.
  6. In a large bowl, combine the tomatoes, garlic, basil, onion ,and olive oil.
  7. Toss well with salt and pepper.
  8. Heat an oven-safe skillet over medium heat.
  9. Take the chicken out of the marinade and add it to the skillet.
  10. Brown the chicken on both sides, and cook until almost done.
  11. Remove the chicken to a cutting board.
  12. Add the pasta to the skillet and add the bruschetta mixture.
  13. Slice the chicken, and add back to the skillet.
  14. Toss with the mozzarella and place in the oven and bake for 15 minutes.
  15. Remove and sprinkle with basil and parmesan.
  16. Drizzle with balsamic glaze and serve immediately!

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