Description
A vibrant and flavorful Bruschetta Chicken Pasta Salad featuring tender grilled chicken, al dente spaghetti, fresh tomatoes, and aromatic herbs tossed together with parmesan cheese and a tangy balsamic glaze. This easy, 25-minute recipe creates a light yet satisfying dish perfect for lunch or dinner.
Ingredients
Pasta and Chicken
- 1 pound spaghetti pasta (thin, dry weight)
- 1 pound boneless skinless chicken breasts (2 large breasts)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1/4 cup olive oil
Vegetables and Seasonings
- 2 tablespoons garlic (minced)
- 2 tablespoons red onion (finely chopped, about 1/3 of a red onion)
- 2 tablespoons balsamic vinegar (adjust to your tastes)
- 8 roma tomatoes (diced)
- 1/2 cup parmesan cheese (grated, plus more to serve)
- 2 tablespoons fresh basil (or parsley, finely chopped)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 drizzle balsamic glaze (to serve, optional – store bought recommended)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large salad bowl and set aside.
- Season and Cook the Chicken: While the pasta cooks, season the chicken breasts on both sides with dried basil, dried oregano, garlic powder, salt, and pepper. Heat 1 teaspoon of olive oil in a grill pan or skillet over medium-high heat. Sear the chicken for about 6 minutes per side until nicely browned and cooked through. Remove from the pan and let rest.
- Sauté Aromatics: Add the remaining olive oil to the hot pan. Once hot, sauté minced garlic and chopped red onion for about 1 minute until garlic is fragrant but not browned. Turn off heat to avoid burning.
- Warm Tomatoes: Add the diced roma tomatoes to the pan and toss gently in the residual heat to warm them slightly and combine flavors. Pour this tomato mixture over the cooked pasta.
- Combine Ingredients: Add balsamic vinegar, grated parmesan, and chopped fresh basil or parsley to the pasta and tomato mixture. Season with additional salt and pepper to your taste. Slice the rested chicken breasts and add the pieces to the pasta salad. Toss everything together thoroughly to combine all flavors.
- Serve: Optionally top with extra parmesan cheese and a drizzle of balsamic glaze before serving immediately. Alternatively, refrigerate the salad for up to an hour to chill before serving.
Notes
- Use a grill pan or skillet for cooking chicken to achieve a nice sear and cooked texture.
- Do not overcook the garlic in the sauté step to avoid bitterness.
- Chilling the salad for a short time before serving allows flavors to meld even more.
- Balsamic glaze is optional but adds a beautiful tangy sweetness as a finishing touch.
- This pasta salad is best enjoyed fresh but can be stored in the fridge for up to 1 day.