- In a large bowl, combine halved cherry tomatoes, minced garlic, chopped basil, olive oil, salt, pepper, and optional red pepper flakes.
- Stir well and let sit for 10–15 minutes to release juices (this becomes your “sauce”).
- If using balsamic vinegar, stir it into the mix now. If using balsamic glaze, save it for drizzling at the end.
2) Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook penne until al dente (about 1–2 minutes less than package directions).
- Reserve 1 cup pasta water, then drain the pasta.
3) Combine and warm gently
- Add the hot drained pasta to the bowl with the tomato mixture.
- Toss well so the warm pasta slightly softens the tomatoes and pulls the flavors together.
- Add a splash of reserved pasta water a little at a time (start with 1/4 cup) to create a glossy coating.
- If you want a richer finish, stir in 1 tbsp butter while the pasta is hot.
4) Add chicken and optional cheese
- Fold in grilled sliced chicken.
- If using mozzarella pearls, fold them in last (they’ll soften slightly without fully melting).
- Taste and adjust seasoning: more salt, pepper, basil, or a squeeze of lemon for brightness.
5) Finish and serve
- Plate immediately and top with Parmesan (optional).
- Drizzle balsamic glaze on top if using.
- Garnish with extra basil and cracked black pepper.
Serving and Storage:
Serving
This dish is amazing served warm, but it’s also delicious at room temperature—making it a great option for potlucks and meal prep.
Pair it with garlic bread, a simple green salad, or roasted vegetables. For a “restaurant plate,” add a drizzle of balsamic glaze and
a few mozzarella pearls on top right before serving.
Storage
- Refrigerator: Store in an airtight container up to 3 days.
- Reheat: Warm gently in a skillet with a splash of water or broth. Avoid overheating so tomatoes don’t turn mushy.
- Meal prep tip: If making ahead, store tomatoes/basil mixture separately and combine when ready for best freshness.
Tips:
- Let tomatoes sit: Resting 10–15 minutes makes the bruschetta mixture juicy and flavorful.
- Reserve pasta water: It binds everything together and creates a light sauce without cream.
- Al dente pasta: Keeps texture perfect, especially if you plan to store leftovers.
- Use fresh basil: Dried basil won’t give the same bright bruschetta flavor.
- Balance with acid: Lemon juice or balsamic keeps the dish fresh and vibrant.
Variations:
- Caprese Bruschetta Pasta: Add mozzarella pearls + extra basil and skip Parmesan.
- Spicy Bruschetta Chicken Pasta: Add red pepper flakes and a pinch of cayenne.
- Garlic Butter Version: Toss hot pasta with 2 tbsp garlic butter before adding tomato mixture.
- Whole Wheat or Gluten-Free: Swap the penne for your preferred pasta.
- Protein Swap: Use shrimp, turkey, or rotisserie chicken.
- Extra Veggies: Add spinach, arugula, roasted zucchini, or grilled asparagus.
Tips:
These extra tips help you keep the dish tasting like fresh bruschetta—not like heavy pasta sauce.
- Don’t overcook tomatoes: Toss with hot pasta, but don’t simmer the mixture long—keep tomatoes juicy.
- Make it saucier: Add extra olive oil and more pasta water until it looks glossy.
- Upgrade with glaze: Balsamic glaze gives that sweet, restaurant-style finish without making it watery.
- Best basil timing: Add half the basil early, save half for garnish to keep it bright green.
- Salt matters: Salt the pasta water well—this is where the flavor starts.
Conclusion:
Bruschetta Chicken Pasta is the perfect mix of fresh and comforting: juicy tomatoes, fragrant basil, garlic, and tender grilled chicken,
all tossed with pasta in a light, glossy coating that tastes like classic bruschetta—only heartier.
It’s quick enough for busy nights, pretty enough for guests, and flexible enough to match whatever you have in the fridge. Once you try it,
it’ll become one of those “I can make this any time” recipes you keep coming back to—because it always hits the spot.
FAQ:
Can I use rotisserie chicken instead of grilling?
Yes. Shred or slice rotisserie chicken and toss it in at the end. It’s a great time-saving swap.
Do I have to use balsamic?
No, but it adds that signature bruschetta tang. If skipping, add a squeeze of lemon juice for brightness.
Can I serve this cold?
Absolutely. It tastes great as a chilled pasta salad—especially with mozzarella pearls and extra basil.
How do I keep leftovers from drying out?
Add a splash of water or olive oil when reheating. You can also refresh with a few new tomatoes and basil.
What pasta shape works best?
Penne is perfect, but rotini, farfalle, or rigatoni work well too because they hold the tomato mixture and pasta water sauce.
Can I add cheese?
Yes—mozzarella pearls for caprese vibes, Parmesan for a salty finish, or both if you want the best of both worlds.
