- Pat chicken dry and season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook chicken 4–6 minutes per side (depending on thickness), until internal temp reaches 165°F (74°C).
- Rest 5 minutes, then slice or dice.
3) Make the Bruschetta Tomato Topping
- In a bowl, combine tomatoes, minced garlic, basil, olive oil, balsamic glaze (or vinegar), salt, and pepper.
- Let it sit 10 minutes so the flavors meld and the tomatoes get juicy.
4) Combine Everything
- Toss cooked pasta with a splash of reserved pasta water (start with 2–3 tbsp) to keep it silky.
- Add chicken and the tomato mixture (including all juices).
- Toss gently until coated.
- Add Parmesan and/or mozzarella if using.
5) Serve
- Taste and adjust salt, pepper, and balsamic to your liking.
- Top with extra basil and a drizzle of balsamic glaze.
- Serve warm or at room temperature.
Serving and Storage
- Serve with: garlic bread, a green salad, roasted vegetables, or soup.
- Refrigerate: Store in an airtight container up to 3–4 days.
- Reheat: Warm gently in a skillet with a splash of water/olive oil (microwave works too).
- Eat cold: This is also delicious as a pasta salad the next day.
Tips
- Use balsamic glaze: it adds sweetness and depth without making the pasta watery.
- Don’t overcook the pasta: al dente holds up better for leftovers.
- Let tomatoes marinate: 10 minutes makes a big flavor difference.
- Extra fresh flavor: add basil right before serving.
- Want it creamier? stir in 2–3 tbsp pesto or a spoon of ricotta.
Variations
- One-Pan Version: Cook chicken, then toss hot pasta directly in the same skillet.
- Pesto Bruschetta Pasta: add 2–3 tbsp basil pesto.
- Shrimp Swap: use sautéed shrimp instead of chicken.
- Vegetarian: skip chicken and add white beans or chickpeas.
- Spicy: add more red pepper flakes or a drizzle of chili oil.
Tips (Troubleshooting)
- Too dry? Add a splash of pasta water or olive oil and toss again.
- Too watery? Use balsamic glaze instead of vinegar and drain tomatoes slightly before mixing.
- Garlic too strong? Let the tomato mixture sit longer, or use 1–2 cloves instead of 3.
- Chicken bland? Season more generously and don’t skip resting time before slicing.
Conclusion
Bruschetta Chicken Pasta is the perfect blend of fresh and comforting: juicy tomatoes, bold garlic, fragrant basil,
and tender chicken tossed with pasta for an easy, satisfying meal. It’s quick enough for weeknights, pretty enough
for guests, and delicious warm or cold—so it’s a win no matter how you serve it.
FAQ
Can I make this ahead of time?
Yes. It tastes great the next day. For best texture, add basil and balsamic glaze right before serving.
Is balsamic vinegar or balsamic glaze better?
Balsamic glaze is thicker and slightly sweeter, making it ideal for pasta. Vinegar works too—just use less.
What pasta shape works best?
Short pasta like penne, rotini, or bow ties holds the tomato mixture well, but spaghetti is delicious too.
Can I use store-bought cooked chicken?
Absolutely—rotisserie chicken makes this even faster. Just toss it in at the end.
