Print

Chicken Penne Pasta with Tomato Basil Bruschetta Topping Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This Chicken Penne Pasta recipe combines tender chicken breast pieces with al dente penne pasta tossed in a creamy Parmesan sauce, accented by a fresh tomato and basil bruschetta topping. Ready in just 35 minutes, it’s a perfect balanced dish combining savory, creamy, and fresh flavors that make for a hearty yet elegant meal.

Ingredients

Bruschetta Topping

  • 2 cups grape tomatoes, chopped
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Pasta & Chicken

  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • Kosher salt and black pepper, to taste

Sauce

  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 5 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup white wine (or white cooking wine)
  • 1 cup heavy cream
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup freshly grated Parmesan cheese, plus more for serving

Instructions

  1. Prepare Bruschetta Topping: In a bowl, combine chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Mix well and let it sit while cooking the chicken and pasta to allow flavors to meld.
  2. Cook Pasta: Bring a large pot of water to a boil and salt generously. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
  3. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside on a clean plate.
  4. Make the Sauce Base: In the same skillet, melt the butter over medium heat. Add diced shallot and minced garlic and cook for about 1 minute until fragrant. Whisk in the flour to form a roux, then gradually pour in chicken broth while whisking continuously to avoid lumps.
  5. Add Wine and Thicken Sauce: Pour in the white wine and cook the mixture on low heat for 3 to 5 minutes until the sauce begins to thicken. Return the cooked chicken to the skillet.
  6. Finish Sauce: Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a gentle simmer over medium-low heat. Gradually add freshly grated Parmesan cheese, stirring until melted and the sauce is creamy.
  7. Toss Pasta with Sauce: Add the cooked penne pasta to the skillet and stir well to coat the pasta thoroughly with the sauce. Taste and adjust seasoning with salt and pepper as needed. Remove the skillet from heat.
  8. Serve: Spoon the creamy chicken penne pasta into plates or bowls. Top with extra Parmesan cheese and spoon the prepared bruschetta topping over each serving. Serve immediately for best flavor.

Notes

  • You can substitute white cooking wine with chicken broth if you prefer a non-alcoholic version.
  • For a lighter option, use half-and-half instead of heavy cream, though the sauce will be less rich.
  • Make sure not to overcook the pasta; al dente texture is ideal to hold the sauce well.
  • Feel free to add vegetables like spinach or mushrooms to the sauce for extra nutrition.
  • Leftovers store well in the refrigerator for up to 3 days. Reheat gently to prevent sauce separation.

Find it online: https://lauracooks.com/chicken-penne-pasta-with-tomato-basil-bruschetta-topping-recipe/