Pesto Chicken Bruschetta Pasta
The perfect blend of creamy, carby and fresh! Pesto chicken bruschetta pasta requires minimal cooking, but will satisfy all your pasta cravings.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Dishes
Cuisine: Italian
Keyword: bruschetta pasta, bruschetta pesto pasta, cheesy pasta, chicken pesto pasta, pesto chicken pasta
Servings: 6 Servings
Calories: 758kcal
Author: The Sassy Foodie
- 2 roma tomatoes deseeded and diced
- 1 small shallot diced
- ¼ cup extra virgin olive oil
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
- 454 g rotini pasta
- 1 rotisserie chicken breast skin removed and diced
- ¼ cup half and half cream
- 2 tablespoon pesto
- ¼ cup reserved pasta water
- Salt and pepper to taste
- 2 teaspoon red chilli flakes
- 10-12 bocconcini cheese balls torn
Boil pasta for 7-8 minutes.
While the pasta is boiling, mix together tomatoes, shallots, garlic, olive oil and balsamic vinegar. Season with salt and pepper.
In a large stainless steel skillet, saute chicken breast and bruschetta mix. Turn off heat once the chicken is heated through, and add the drained pasta.
Add pesto, cream and pasta water, and combine.
Transfer the pasta to a baking dish, and top with torn bocconcini.
Broil on LO for 5-10 minutes, or until the cheese is melted and brown.
Calories: 758kcal | Carbohydrates: 60g | Protein: 66g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 648mg | Potassium: 736mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 2mg