Bruschetta Chicken Pasta Recipe

4.19 from 44 votes

Bruschetta Chicken Pasta Recipe

You can make this bruschetta chicken pasta recipe in less than 30 minutes and in only one pot. It's the perfect recipe for parties and family get-togethers

Course dinner, lunch, Main Course, Pasta

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 851kcal

Author Mihaela

Ingredients

2 1/2 cups (450g) chopped tomatoes
1 large red onion sliced
1 lb (450g) uncooked boneless, skinless chicken breasts (cut into 1cm(1/2") bite size pieces)
6 garlic cloves sliced
1 lb (450g) dry linguine
1 Tbsp Italian seasoning
2 tsp kosher salt
1 tsp fresh ground pepper
3 Tbsp olive oil
4 1/2 cups (1L) chicken stock more if needed
2 cups (300g) cherry tomatoes cut into halves
1 bunch fresh basil, leaves only
1/2 cup (50g) Parmesan cheese shredded

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Instructions

Place a large pot, or a Dutch oven, over medium-high heat. Add in tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, olive oil and crushed red pepper.
Pour chicken stock over these ingredients. Cover with a lid and bring to the boil.
Then lower the heat and simmer for about 8-10 minutes, or until the pasta is al dente and the chicken is cooked through.
Stir occasionally (with tongs), to keep the pasta from getting stuck to the pot.
You should still have some liquid in the pot when you finish cooking the pasta. Together with Parmesan (next step), this liquid will form a creamy, delicious sauce.
Turn off the heat and add Parmesan, cherry tomatoes and basil. Toss the pasta well, until the cheese melts and everything is perfectly combined.

Video

Notes

Cut the chicken into very small pieces so it can get fully cooked in just a 10 min simmer. I cut it in 1 cm/0.5 inch (bite-sized) cubes, and it came out just perfect, thoroughly cooked and tender.
You need to use a lot of stock, otherwise, the pasta will dry out and it will get stuck to the pot.
I used 4 cups of chicken stock and 400g /14 Oz of linguine pasta.
Keep an eye on the pot and check the stock's level every couple of minutes. You also need to stir thoroughly.
Whenever you see it drying out, just pour one more cup. You need to still have some liquid in the pot when you finish cooking because after you add the parmesan, it will form a nice creamy sauce.
I added freshly cracked pepper because I like my dishes a bit spicy. You can adjust this to your taste and if you really like it hot, just stir in a tsp of chili flakes and that should wake up the dragon in you :)
Good Italian seasoning also makes a huge difference in terms of taste and flavor.

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