Bruschetta Chicken Spaghetti
A luxurious Bruschetta Chicken Spaghetti recipe that pairs spaghetti with a decadent bruschetta chicken.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 499 kcal
- 4 chicken breasts, boneless and skinless
- 1 tablespoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 4 tomatoes, chopped
- ½ Shallot, chopped
- 1 tablespoon Parsley, fresh, chopped
- ½ cup Parmigiano Reggiano Cheese, grated
- ⅓ cup Mozzarella Cheese, dry
- Salt, to taste
- Black Pepper, to taste
- 10 oz. Spaghetti Pasta
- Olive Oil, extra virgin
Season chicken fillets with Italian seasoning and garlic powder.
Heat 2 tablespoons extra virgin olive oil in an oven-proof skillet over medium heat.
Cook chicken fillets on both sides until done.
Combine chopped tomatoes, dry mozzarella cheese, shallot, fresh basil, salt, pepper, and 2 tablespoons of extra virgin olive oil in a bowl.
Top chicken fillets with tomato mixture and sprinkle with grated Parmigiano cheese.
Bake in a preheated oven at 375°F until the cheese has melted.
Cook pasta according to the package instructions. Drain the pasta and drizzle it with extra virgin olive oil.
Serve the pasta topped with chicken fillets.
- For more flavor, you can add sliced black olives or capers.
Calories: 499kcal | Carbohydrates: 60g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 402mg | Potassium: 927mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1325IU | Vitamin C: 20mg | Calcium: 251mg | Iron: 2mg
Keyword Bruschetta Chicken Spaghetti