Do Share Recipe

Bruschetta Chicken Pasta Recipe | Fresh, Savory & Delicious

I just made this Bruschetta Chicken Pasta Recipe and let me tell you, it’s one of those dishes that hits all the right notes: fresh, flavorful, comforting, and surprisingly easy. The juicy chicken, tangy tomato-basil mixture, and al dente pasta blend so well that it felt like a restaurant meal right at home. If you enjoy creamy pasta dishes, you can also try Southwest Chicken Alfredo Recipe for another chicken-and-pasta delight.

I loved how the bright acidity of the tomatoes and balsamic vinegar cut through the richness of the pasta everything balanced perfectly. It’s the kind of meal that’s easy enough for a weeknight dinner but special enough for guests. Let me walk you through everything so you can make it just as effortlessly.

Ingredients

1 pound (about 450 g) long pasta (spaghetti, angel hair, fettuccine, etc.) — a neutral base that absorbs flavors beautifully.
1 to 1.5 pounds boneless, skinless chicken breasts — they cook fast and stay tender when sliced.
2–3 tablespoons extra virgin olive oil (divided) — gives the dish richness and helps the bruschetta mixture shine.
1 to 1.5 cups fresh tomatoes, chopped or halved — use ripe, firm tomatoes for best texture and sweetness.
2–4 cloves garlic, minced — boosts the aroma and depth of flavor.
1/3 to 1/2 cup fresh basil, chopped — adds that fresh, classic bruschetta fragrance.
1–2 tablespoons balsamic vinegar — provides tang and slight sweetness.
Salt and black pepper, to taste — enhances all the main flavors.
1/2 cup freshly grated Parmesan (plus extra for topping) — freshly grated melts more smoothly.
(Optional) Balsamic glaze — for a sweet, glossy finishing touch.

Note: Yields about 4–6 servings depending on pasta and chicken portion size.

Variations

Here are some easy ways to adapt this recipe:

Swap regular pasta for whole wheat or chickpea pasta for a healthier twist.
Use shrimp or chickpeas instead of chicken for a pescatarian or vegetarian meal.
Remove the cheese or replace it with dairy-free Parmesan.
Choose zucchini noodles or spaghetti squash if you want a low-carb version.
Add crushed red pepper for heat or a squeeze of lemon for extra brightness.
Mix in a handful of fresh spinach or arugula toward the end for added greens. You can also enjoy similar flavors in a Skillet White Pesto Chicken and Orzo Recipe for a quick, one-pan meal.

Cooking Time

Prep Time: 10–15 minutes
Cooking Time: 20–25 minutes
Total Time: 30–40 minutes

Equipment You Need

Large pot — for boiling the pasta.
Large skillet — to cook the chicken and create the final pasta mixture.
Mixing bowl — to prepare the bruschetta topping.
Knife & cutting board — for chopping vegetables and slicing chicken.
Colander — to drain the pasta.

How to Make Bruschetta Chicken Pasta

Prepare the tomato-basil topping

Combine chopped tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let it sit so the flavors blend well. Resting time helps the tomatoes release juices and deepen flavor.

Cook the pasta

Boil a large pot of salted water and cook the pasta until al dente. Drain it and set aside. Keeping the pasta slightly firm helps it hold its texture when mixed with the tomato topping.

Cook the chicken

Season the chicken with salt, pepper, and a touch of olive oil. Heat oil in a skillet and cook the chicken until golden and fully cooked through. Let it rest a few minutes before slicing to keep it juicy.

Combine pasta with tomato mixture

In the same skillet, warm the tomato-basil mixture just enough to blend the flavors. Add the pasta and gently toss so everything gets coated evenly. The warm pasta absorbs the tomato juices beautifully.

Top with chicken and cheese

Serve the pasta in bowls or plates, add sliced chicken over the top, and finish with a sprinkle of Parmesan. A drizzle of balsamic glaze adds shine and extra sweetness.

Additional Tips for Making This Recipe Better

Here are some things I learned while making this dish:

I always use fresh basil — dried basil won’t give the same aroma.
I taste the tomato mixture before mixing it in; sometimes a pinch more salt or basil makes it perfect.
If the tomatoes aren’t very sweet, I add a tiny splash more balsamic.
Letting the chicken rest after cooking keeps it so much juicier.
I toss the pasta quickly so it doesn’t soak up too much moisture and turn mushy.

How to Serve Bruschetta Chicken Pasta

Serve it warm with extra basil scattered on top for color and freshness. A little extra Parmesan finishes it beautifully. Pair it with garlic bread, focaccia, or a crisp side salad. If you want to impress, drizzle balsamic glaze over the top — it looks gorgeous on the plate.

Nutritional Information

Approximate nutrition per serving:

Calories: ~500–540 kcal
Protein: ~35–38 g
Carbohydrates: ~45–50 g
Fat: ~18–20 g

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen and taste even better the next day.

Reheating

Reheat gently on the stove with a splash of olive oil or water. This prevents the pasta from drying out while keeping the chicken tender.

Freezing

Freezing is possible, but the tomatoes may soften more after thawing. If freezing, store chicken and pasta separately from the tomato mixture for best texture.

Why You’ll Love This Recipe

Here’s what makes this recipe so lovable:

It’s incredibly quick — perfect for busy nights but still flavorful and impressive.
It tastes fresh and bright while still being satisfying and comforting.
You can customize it easily to match your diet or pantry ingredients.
It’s light enough for summer but hearty enough for dinner year-round.
It’s family-friendly — simple flavors most people already love.

Ben Carraoli