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Bruschetta Chicken Pasta Recipe
Ben Carraoli

Bruschetta Chicken Pasta Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.