One Pot Bruschetta Chicken Pasta
Get ready for a taste of Italy with this One Pot Bruschetta Chicken Pasta recipe! This delicious and easy-to-make dish is loaded with fresh basil, tangy balsamic vinegar, and juicy Roma tomatoes, all combined with tender chicken and al dente pasta in one pot.
Servings: 6
Calories: 443kcal
Ingredients
- 1/2 cup balsamic dressing
- 2 boneless skinless chicken breasts
- extra virgin olive oil, for cooking
- 1 sweet onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 pound dry spaghetti
- 30 ounces canned diced tomatoes
- 1 chicken bullion cube*
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh basil leaves
- grated parmesan cheese, for garnish
Instructions
- Using a meat tenderizer, pound chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller.
- Add the marinade and the chicken breasts to a large ziploc bag and marinate for 1-24 hours. If you're short on time, you can skip marinating and cook the chicken right away.
- Heat 1 tablespoon of olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, skip the extra olive oil and discard the leftover marinade.
- Cook the chicken on each side for 4-5 minutes or until fully cooked and internal temperature of the chicken has reached 165° F. Remove from pan and set aside. Once the chicken has cooled enough to handle, slice into strips.
- Heat 1 tablespoon olive oil in the same pan without wiping it out. Add the onions and garlic, and sauté for 2-3 minutes or until they start to soften.
- Strain the canned tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add chicken bouillon cube and stir.
- Break spaghetti in half and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add strained tomatoes and Italian seasoning. Stir to combine.
- Cook for 5 minutes, tossing occasionally to make sure any pieces of pasta that weren't hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
- Cook for another 5 minutes (10 minutes total). Remove from heat and toss in salt, pepper and fresh basil leaves.
- Spoon onto serving dishes, top with sliced chicken and Parmesan cheese.
Notes
- 1 chicken boullion cube or 1 teaspoon chicken bouillon powder or bouillon base.
- Every pasta brand is going to need a different amount of liquid, so it is nearly impossible to predict how much you will need to get cooked pasta without being overly watery. Start with the 3 1/2 cups and while cooking and stirring (to prevent sticking to bottom) add more in small increments until pasta is fully cooked to al dente.
Nutrition
Calories: 443kcal | Carbohydrates: 69g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 427mg | Potassium: 667mg | Fiber: 5g | Sugar: 9g | Vitamin A: 298IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 3mg
