Bruschetta Chicken Pasta brings bright tomato and basil flavors to a simple pasta and chicken meal.
Introduction — Bruschetta Chicken Pasta
Bruschetta Chicken Pasta mixes fresh tomatoes, basil, garlic, and chicken with pasta for an easy weeknight dinner.
If you enjoy quick chicken pasta meals, try this chicken caesar pasta salad recipe for another simple idea.
Why make Bruschetta Chicken Pasta
Bruschetta Chicken Pasta is fast and fresh.
It uses simple ingredients and needs little hands-on time.
You get a meal with bright flavors and protein in one dish.
How to make Bruschetta Chicken Pasta
Bruschetta Chicken Pasta is made by marinating tomatoes, cooking pasta, searing chicken, then tossing all together.
For a richer texture or a creamier take, see this creamy chicken pasta guide for tips.
Ingredients :
- 1 pint cherry tomatoes, sliced in half
- 1/3 cup chopped basil
- 4 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz spaghetti pasta
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1/2 cup Parmesan cheese, grated or shredded
- 1 tablespoon balsamic glaze (optional)
Directions :
- In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
- Cook the pasta until al dente (or according to package directions).
- While pasta is cooking, heat up 1 tablespoon olive oil in a skillet over medium heat.
- Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired). Once chicken is cooked through, remove from skillet and set aside.
- Add remaining 1 tablespoon olive oil to the skillet and add in the Bruschetta mixture. Cook for about 1 minute, or until heated through.
- Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
- Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately!
How to serve Bruschetta Chicken Pasta
How to serve Bruschetta Chicken Pasta is simple: plate hot and top with extra basil and cheese.
Serve with a green salad or garlic bread for a complete meal.
You can also pair it with a tomato side from another tomato pasta idea.
How to store Bruschetta Chicken Pasta
Store leftover Bruschetta Chicken Pasta in an airtight container.
Keep in the fridge up to 3 days. Reheat gently on the stove or in the microwave until warm.
Tips to make Bruschetta Chicken Pasta
- Use very ripe cherry tomatoes for the best flavor.
- Marinate the tomato mix at least 10 minutes to let flavors meld.
- Cook pasta just to al dente so it holds texture when tossed.
- Slice basil fresh just before serving to keep it bright.
Variation for Bruschetta Chicken Pasta
- Make it vegetarian: skip the chicken and add sautéed mushrooms or roasted zucchini.
- Add a splash of cream for a creamy bruschetta pasta.
- Use penne or rigatoni instead of spaghetti for a different bite.
FAQs about Bruschetta Chicken Pasta
Q: Can I use other types of pasta for Bruschetta Chicken Pasta?
A: Yes. Use penne, linguine, or fusilli if you prefer. Cook time may vary.
Q: Can I make Bruschetta Chicken Pasta ahead?
A: You can prep the tomato mix and cook the chicken ahead, but toss with pasta just before serving to keep textures fresh.
Q: What tool helps speed up prep for Bruschetta Chicken Pasta?
A: For quick prep, use a good garlic press or small chopper — Buy it here.
Bruschetta Chicken Pasta
Ingredients
For the Bruschetta Mixture
- 1 pint cherry tomatoes, sliced in half Use very ripe tomatoes for the best flavor.
- 1/3 cup chopped basil Slice basil fresh just before serving to keep it bright.
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt Add more to taste.
- 1/2 teaspoon black pepper Add more to taste.
For the Main Dish
- 12 oz spaghetti pasta You can use penne or rigatoni for a different bite.
- 1 lb boneless, skinless chicken breasts, diced Can be skipped for a vegetarian version.
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1/2 cup Parmesan cheese, grated or shredded Sprinkle on top before serving.
- 1 tablespoon balsamic glaze Optional, for drizzling on top.
Instructions
Preparation
- In a small bowl, combine the cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
- Cook the pasta according to package directions until al dente.
Cooking
- While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the diced chicken to the skillet and season with Italian seasoning. Cook until chicken is cooked through, then remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and add the Bruschetta mixture. Cook for about 1 minute, or until heated through.
Combining
- Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
- Sprinkle Parmesan cheese on top and drizzle with balsamic glaze if using. Serve immediately!
