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Bruschetta Chicken Pasta

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Bruschetta Chicken Pasta is a fresh and vibrant dish combining juicy seasoned chicken, tender pasta, and a bright tomato-basil bruschetta mixture. Light yet satisfying, this Italian-inspired meal delivers bold, fresh flavors in every bite.

Ingredients

  • 12 oz pasta (penne or spaghetti)
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
  2. Season chicken with 1/2 teaspoon salt, black pepper, and Italian seasoning.
  3. Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and let rest before slicing.
  4. In a bowl, combine diced cherry tomatoes, minced garlic, balsamic vinegar, chopped basil, and remaining salt. Let sit for 5–10 minutes to develop flavor.
  5. In the same skillet, add butter and a splash of reserved pasta water.
  6. Add cooked pasta to the skillet and toss gently to coat.
  7. Stir in sliced chicken and tomato bruschetta mixture, tossing lightly until combined.
  8. Sprinkle grated Parmesan cheese over the top and serve immediately.

Notes

  • Add fresh mozzarella pearls for extra creaminess.
  • Mix in spinach or sautéed zucchini for additional vegetables.
  • Drizzle balsamic glaze before serving for deeper flavor.
  • Use rotisserie chicken to save time.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently with a splash of water or olive oil to refresh the texture.
  • Serve chilled as a pasta salad by adding extra olive oil and fresh basil.

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