Bruschetta Chicken with Penne Recipe serves: 4
Prep Time 20 Minutes
Cook Time 15 Minutes

Bruschetta Chicken with Penne


  • 8 ounces penne pasta, cooked, drained and 1/4 cup pasta water reserved
  • 2 Tbsp. olive oil
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1 lb. boneless, skinless chicken breasts, grilled and sliced
  • 3/4 cup chopped red onion, divided
  • 1 red bell pepper, roasted then peeled, seeded and chopped
  • 3 medium tomatoes, seeded and chopped, divided
  • 2 cloves garlic, finely chopped
  • 1 pint Mexican crema
  • 1/4 cup grated Parmesan cheese
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. thinly sliced fresh basil leaves [or or cilantro leaves], loosely packed


  1. Cook penne according to package directions, reserving 1/4 cup cooking water.
  2. Combine 1 tablespoon olive oil with 1 tablespoon Knorr® Chicken flavor Bouillon. Coat chicken breasts with oil mixture. Grill or broil to desired doneness, keep warm.
  3. Heat olive oil in 12-inch nonstick skillet over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 4 minutes. Stir in roasted red peppers and cook, stirring occasionally, 2 minutes. Add 1/2 of the tomatoes and garlic and cook, stirring occasionally, until tomatoes are beginning to break down, about 2 minutes. Stir in crema, remaining 1 tablespoon Knorr® Chicken flavor Bouillon and reserved pasta water, bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 2 minutes. stir in Parmesan cheese and black pepper.
  4. Combine remaining 1/4 cup onion, remaining tomatoes and basil in medium bowl; set aside.
  5. Stir hot pasta to skillet; toss to coat. Arrange pasta on serving platter, then top with sliced chicken and bruschetta. Garnish, if desired, with additional basil leaves.

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