Want a restaurant-quality dinner in just 30 minutes? This Bruschetta Chicken Pasta is the ultimate weeknight solution. Packed with juicy, marinated chicken, al dente pasta, and a fresh tomato-basil topping, it’s light, filling, and full of authentic Italian flavor. Sweet balsamic vinegar and fruity olive oil lift the dish, while Roma tomatoes keep the topping crisp—not soggy. Bonus: each serving packs around 34g of protein, making it as nourishing as it is delicious.
Why This Bruschetta Chicken Pasta Stands Out
This dish combines the freshness of classic bruschetta with the heartiness of a pasta dinner. It’s:
- Quick and versatile: Ready in under 30 minutes.
- Balanced and satisfying: Protein, carbs, healthy fats, and fresh vegetables in one dish.
- Seasonal-friendly: Perfect for summer or a cozy winter dinner.
- Crowd-pleasing: Works as a warm dinner or a chilled pasta salad for picnics or meal prep.
Essential Ingredients
Tomatoes: The Foundation of Fresh Flavor
- Best choice: Roma tomatoes—they’re firm and less watery than other varieties.
- Alternatives: Cherry or grape tomatoes for a sweeter flavor.
- Tip: Remove seeds and pulp to prevent excess moisture.
Fresh Herbs: Basil Makes a Difference
- Fresh basil adds vibrant aroma and bright flavor.
- Pro tip: Tear leaves instead of cutting them to preserve color and essential oils.
- Dried Italian herbs work in a pinch, but fresh basil is unbeatable.
Chicken: Juicy Protein
- Best choice: Boneless, skinless chicken breasts, pounded to ½-inch thickness.
- Chicken tenders or thighs can also work for quicker prep or richer flavor.
- Season with salt, pepper, garlic powder, and Italian herbs for optimal flavor.
Pasta: The Perfect Base
- Long pasta varieties like penne, spaghetti, or fettuccine work beautifully.
- Cook al dente to maintain structure and prevent mushiness.
- Save some pasta water to help coat the pasta evenly with the bruschetta mixture.
Step-by-Step Cooking Guide
1. Prepare the Bruschetta Topping
- Dice tomatoes, mince garlic, and tear fresh basil.
- Mix with olive oil, balsamic vinegar, salt, pepper, and a pinch of sugar.
- Let sit for at least 15 minutes at room temperature to marry the flavors.
2. Cook the Chicken
- Slice chicken breasts into even cutlets.
- Season with Italian herbs, garlic powder, salt, and pepper.
- Heat 2 tbsp olive oil in a skillet over medium heat and cook chicken 3–4 minutes per side until golden and cooked through (165°F internal temperature).
- Let rest 5–10 minutes, then slice.
3. Boil the Pasta
- Cook pasta in salted water until al dente.
- Reserve ¼ cup of pasta water before draining to help blend with the sauce.
4. Combine Everything
- In the skillet, warm the bruschetta mixture briefly (1–2 minutes).
- Add pasta and toss with reserved pasta water for a light coating.
- Add sliced chicken and toss gently.
- Serve with grated Parmesan and fresh basil for garnish.
Tips for Success
- Avoid watery tomatoes: Blot tomatoes with paper towels and use Roma varieties.
- Season generously: Properly seasoned chicken elevates the entire dish.
- Timing matters: Add the bruschetta mixture at the last moment to keep it fresh.
- Serving temperature: Best served warm, but also delicious chilled as a pasta salad.
Storage and Leftovers
- Refrigerate: Store pasta, chicken, and bruschetta separately in airtight containers for up to 3 days.
- Reheating: Add a splash of olive oil and heat gently on the stovetop or microwave.
- Freezing: Not recommended due to fresh tomato topping.
FAQs
Q: Can this pasta be served cold?
A: Yes! Perfect for picnics or next-day lunches. Slightly overcook pasta for best texture when chilled.
Q: Which tomatoes work best?
A: Roma tomatoes are ideal for chunkier, less watery topping. Cherry or grape tomatoes are good alternatives.
Q: How do I prevent mushy pasta?
A: Cook al dente, test 2–3 minutes before package directions, and toss with reserved pasta water to coat.
Q: Can I customize this dish?
A: Absolutely! Add olives, roasted red peppers, or swap chicken for shrimp or tofu.
Ingredients Overview
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 pound penne pasta
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- ½ cup grated Parmesan
- Salt and pepper to taste
Instructions (Quick Version)
- Cook pasta al dente and drain, reserving ¼ cup pasta water.
- Combine tomatoes, red onion, garlic, basil, balsamic, olive oil, salt, and pepper; let sit.
- Toss pasta with the bruschetta mixture in a skillet.
- Add grilled chicken and gently combine.
- Serve topped with Parmesan and torn basil.