If I had a dollar for every time I craved Bruschetta Chicken Pasta, I’d probably own an Italian villa by now. There’s just something about juicy balsamic chicken, fresh tomatoes, and basil that makes regular pasta seem…boring. The first time I had it, it was at a restaurant, and I thought, “Why am I paying for something this simple?” So, I made it at home, and guess what? It’s ridiculously easy.
This bruschetta dinner recipe is what happens when chicken bruschetta meets pasta with Italian seasoning—and it’s as good as it sounds. Light, fresh, and actually satisfying, unlike those sad salads we pretend to enjoy. If you’re feeling fancy, throw on some mozzarella or Parmesan. If you’re avoiding carbs, ditch the pasta (but also, why?). Either way, this chicken tomato pasta is a guaranteed weeknight win.
Bruschetta Chicken Pasta
Equipment
- Large pot
- Skillet
- Mixing bowl
- Knife
- Cutting board
- Tongs
Ingredients
- 3 cups diced Roma tomatoes about 6 tomatoes
- 2 cloves garlic minced
- ½ cup fresh basil torn (plus extra for garnish)
- 1 tablespoon balsamic vinegar
- Salt to taste
- Black pepper to taste
- 8 ounces angel hair pasta half of a 16-ounce box
- 1 ½ pounds boneless skinless chicken breast (about 2 pieces)
- 2 tablespoons olive oil divided
- Balsamic glaze optional
- Grated Parmesan or Mozzarella cheese optional
Instructions
- Prepare the Bruschetta: In a mixing bowl, combine diced tomatoes, minced garlic, torn basil, balsamic vinegar, salt, and black pepper. Stir well and set aside to marinate while preparing the rest of the dish.3 cups diced Roma tomatoes, 2 cloves garlic, ½ cup fresh basil, 1 tablespoon balsamic vinegar, Salt, Black pepper
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. Drain the pasta, return it to the pot, and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.8 ounces angel hair pasta
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper on both sides. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. If the chicken breasts are thick, it may take up to 8 minutes per side. Remove from the skillet, cover with foil, and let rest.1 ½ pounds boneless, 2 tablespoons olive oil
- Sauté the Bruschetta Mixture: In the same skillet, add the tomato mixture along with any juices. Cook for 1-2 minutes, just until heated through. Turn off the heat.
- Combine the Pasta and Bruschetta Mixture: Add the cooked pasta to the skillet and toss until everything is well coated. If needed, drizzle with a little more olive oil.
- Slice the Chicken and Serve: Slice the rested chicken into thin strips. Serve the pasta topped with sliced chicken, fresh basil, and, if desired, a drizzle of balsamic glaze and a sprinkle of Parmesan or Mozzarella cheese.Grated Parmesan or Mozzarella cheese, Balsamic glaze
Bruschetta Chicken Pasta: Tips, Tricks, and Slightly Judgmental Advice
So, you’re making Bruschetta Chicken Pasta—good choice. I’ve made this more times than I can count, so let me save you some trial and error. Here’s the inside scoop on how to make it even better (or, you know, avoid screwing it up).
🍅 Tomatoes Matter (Yes, Really)
Roma tomatoes are the MVP here because they’re not too watery. But if you’ve got some fancy heirloom tomatoes lying around, throw those in! Just ditch the seeds unless you enjoy pasta soup.
🐔 Chicken That Doesn’t Suck
Pound those chicken breasts thin, or slice them in half—unless you love dry, sad chicken that takes forever to cook. Want even more flavor? Marinate it in some balsamic vinegar, olive oil, and garlic while you prep everything else. It’s a small step, but it makes a huge difference.
🧄 Garlic = Flavor, But Don’t Burn It
Nothing ruins a dish faster than burnt garlic. If you’re cooking it in the pan after the chicken, lower the heat unless you want your kitchen to smell like regret.
🍝 Pasta: Choose Wisely
Angel hair is great for this, but let’s be real—it clumps instantly. Toss it in olive oil right after draining so you don’t end up with one giant pasta brick. Not a fan of angel hair? Spaghetti or linguine works just fine.
🧀 Cheese Isn’t Optional (Fight Me)
Parmesan, mozzarella, or even burrata if you’re feeling fancy—just add something. It ties the whole dish together and makes you feel like a pro.
🥗 Low-Carb? Fine, But Know What You’re Giving Up
If you must, swap pasta for zucchini noodles or spaghetti squash. It won’t be the same, but it’s still delicious. Just make sure to drain any extra liquid so your plate isn’t a soggy mess.
🍷 Balsamic Glaze = The Secret Weapon
A drizzle of balsamic glaze at the end makes everything pop. No glaze? Just simmer some balsamic vinegar until it thickens up (or, you know, just buy a bottle like the rest of us).
🌿 Basil: Fresh or Nothing
Dried basil has no place here. If you don’t have fresh basil, just skip it. It’s that important.
🍽 Leftovers? Good Luck
This dish is best fresh, but if you somehow don’t eat it all, store everything separately. Pasta in one container, chicken in another—trust me, your future self will thank you when you’re not stuck with mushy pasta.
Now go forth and make the best Bruschetta Chicken Pasta of your life! And if it turns out amazing, take credit like you invented it. I won’t tell. 😏
