Bruschetta Chicken Pasta

This bruschetta chicken pasta combines juicy seasoned chicken, fresh tomatoes, basil, and garlic with al dente pasta for a light yet flavorful dish. Inspired by classic Italian bruschetta, it delivers a fresh, vibrant meal ready in just 30 minutes.

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Course: Dinner

Cuisine: Italian-American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 480kcal

Author: Chloe White

Cost: $7

Equipment

– Large skillet
pot for pasta
Mixing bowl
knife and cutting board
Colander

Ingredients

2 boneless skinless chicken breasts
8 oz short pasta (penne or rotini)
2 cups fresh tomatoes, diced
3 cloves garlic, minced
1/4 cup fresh basil, chopped
3 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup Parmesan cheese, grated
salt and black pepper to taste
red pepper flakes (optional)
mozzarella pearls (optional)
pine nuts (optional)

Instructions

Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water and drain.
Season chicken with salt, pepper, and Italian herbs.
Heat olive oil in a skillet and cook chicken for 4–5 minutes per side until fully cooked.
Remove chicken and let rest, then slice into strips.
In a bowl, combine tomatoes, garlic, basil, olive oil, and balsamic vinegar.
Let the mixture sit for 10–15 minutes to develop flavor.
Add cooked pasta and chicken back into the skillet.
Pour in bruschetta mixture and toss, adding reserved pasta water as needed.
Cook briefly until everything is heated through and coated.
Top with Parmesan, basil, and optional toppings, then serve.

Notes

Use ripe, fresh tomatoes and basil for best flavor. Salt tomatoes and let sit briefly to enhance taste. Reserve at least 1 cup pasta water to help create a silky sauce. Let the dish rest for a few minutes before serving for best flavor.

Nutrition