for Bruschetta Chicken Pasta. It’s everything you want in a weeknight dinner: fresh and bright, but still comforting and filling.
Grilled chicken adds protein, penne holds onto every bit of the tomato-basil mixture, and a quick drizzle of balsamic glaze brings the whole
dish together with a sweet-savory finish that tastes like something you’d order at a cozy Italian restaurant.
This recipe is built around a simple idea: keep the flavors clean and fresh, like bruschetta, but make it hearty enough for dinner.
That means we don’t drown it in heavy sauce. Instead, we create a light “pan sauce” using olive oil, garlic, and the tomato juices that
release when they mingle with salt and basil. The pasta water helps everything cling and shine, and the chicken turns it into a full meal.
It’s also flexible. Serve it warm, serve it room temperature like a pasta salad, add mozzarella pearls for a caprese vibe, or make it spicy
with red pepper flakes. No matter how you personalize it, the result is a fresh, colorful dish that tastes like summer in a bowl.
Ingredients:
What you already listed
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 lb (450 g) penne pasta
- 2 cups cherry tomatoes, halved
Bruschetta Mix (Flavor Base)
- 3 cloves garlic, minced
- 1/3 cup fresh basil, chopped (plus extra for garnish)
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar (or 2 tbsp balsamic glaze for finishing)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Optional Add-Ins (Highly Recommended)
- 1 cup mozzarella pearls or diced fresh mozzarella (caprese-style)
- 1/3 cup grated Parmesan (for serving)
- 1 tbsp lemon juice (adds brightness)
- 1 tbsp butter (for a glossy finish)
For the Chicken (if grilling from scratch)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
