Introduction
If you love the bright, fresh flavors of classic bruschetta, you’re going to be obsessed with
Bruschetta Chicken Pasta. It’s everything you want in a weeknight dinner: tender, seasoned chicken,
a burst of juicy tomatoes, garlicky olive oil, fresh basil, and just enough balsamic to make the flavors pop.
It tastes restaurant-worthy but comes together fast—and it’s perfect served warm or chilled as a pasta salad.
This recipe balances comfort and freshness: pasta for that cozy bite, chicken for protein, and a “bruschetta-style”
tomato topping that keeps the whole dish light, colorful, and incredibly satisfying.
Ingredients
Serves 4–6
Pasta
- 12 oz (340 g) pasta (penne, rotini, bow ties, or spaghetti)
- Salt (for pasta water)
Chicken
- 2 boneless, skinless chicken breasts (or 3–4 thighs)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes
Bruschetta Tomato Mixture
- 2 cups cherry or grape tomatoes, halved (or diced Roma tomatoes)
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2–3 tbsp olive oil
- 1–2 tbsp balsamic glaze (or 1 tbsp balsamic vinegar)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Optional Finishing Touches
- 1/3 cup grated Parmesan
- 1/2 cup mozzarella pearls (or diced fresh mozzarella)
- Extra basil for garnish
Instructions
1) Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package directions.
- Reserve 1/2 cup pasta water, then drain.
