Bruschetta Chicken Pasta in Your Pressure Cooker
This easy Bruschetta Chicken Pasta is bursting with fresh tomatoes, garlic, and basil, tossed with angel hair and topped with golden chicken — ready in just 30 minutes using your pressure cooker.
Equipment
- 1 Mixing bowl for bruschetta mix
- 1 Skillet for cooking chicken and tossing pasta
- 1 Pot for boiling pasta
Ingredients
Main ingredients
- 1 pound Roma tomatoes seeded and diced
- 2 cloves Garlic minced
- 0.5 cup Fresh basil torn, plus more for garnish
- 1 tablespoon Balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
- 0.5 pound Angel hair pasta
- 1-1.5 pounds Boneless, skinless chicken breast
- Balsamic glaze optional, for drizzling
- Olive oil for cooking
Instructions
Instructions
- Combine diced Roma tomatoes, minced garlic, torn basil, balsamic vinegar, salt, and pepper in a medium bowl. Stir well and let sit to marinate.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet and cook chicken 6–7 minutes per side until golden and cooked through. Remove and let rest before slicing.
- Boil angel hair pasta in salted water until al dente. Drain and set aside with a little olive oil to prevent sticking.
- In the same skillet, add olive oil and the marinated bruschetta mixture. Cook 1–2 minutes until warmed.
- Add the cooked pasta to the pan and toss gently to combine with the bruschetta mixture.
- Top with sliced chicken, garnish with fresh basil, and drizzle with balsamic glaze if desired before serving.
Notes
Add fresh grated Parmesan or Mozzarella cheese for extra flavor. Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of water when reheating to keep the pasta moist.