Bruschetta Chicken Pasta Recipe
We love this pasta recipe as it’s a LOT lighter than a classic pasta dish like fettuccine alfredo or lasagna. The bright tomatoes add light flavor and the fresh basil is super aromatic.
• 2 Boneless skinless chicken breasts
• 4 cloves of whole garlic, smashed
• 4 sprigs thyme
• 1 pound of spaghetti or angel hair pasta
• ¼ cup of olive oil
• 4 cloves of garlic, thinly slices
• 1 shallot, chopped
• 5 roma tomatoes, diced
• 8-10 basil leaves chopped
• 1 cup of shredded parmesan reggiano cheese
• 1 cup of reserved pasta water
Start by cooking your chicken. We like to use our FoodSaver® to vacuum-seal our chicken breasts with smashed whole cloves of garlic and fresh thyme. Sous vide the chicken at 148 degrees F for 60 minutes. At this point your chicken will be fully cooked from the center to edge. You may want to give the outside a quick sear if you like a little extra texture on your meat, like we do.
Next, cook your spaghetti.
In a large skillet, heat up the olive oil on medium heat and add the sliced garlic and shallots. Saute for 1-2 minutes until the garlic is fragrant.
Next, add in your tomatoes and stir while you cook the mixture for a few minutes. At this point, add your cooked spaghetti directly into the skillet.
Season generously with salt and pepper and add a ladle of the starchy pasta water. Add your shredded parmesan reggiano cheese and fresh basil.
Slice your chicken and place it on the top of the pasta. Garnish with additional basil and a final drizzle of olive oil.