Bruschetta Chicken Pasta Recipe

This vibrant juicy Bruschetta Chicken Pasta is made with fresh tomatoes, basil, and pan-seared chicken, and ready in 30 minutes. Tossing the hot pasta into the fresh tomato mixture releases a warm burst of garlic and basil aroma. I rely on this quick meal whenever I have ripe summer tomatoes.

Why This Classic Works

I used to cook the tomatoes along with the chicken, but that just turned them into a standard marinara sauce. Keeping the bruschetta topping raw maintains a crisp, fresh texture that contrasts nicely against the hot pasta.

I also learned that splashing a bit of balsamic vinegar right over the hot chicken deglazes the pan beautifully. It creates a savory coating on the meat that ties the whole dish together.

Bruschetta Chicken Pasta Ingredients

• 1 pound (450g) chicken breasts, diced
• 12 oz (340g) penne pasta
• 2 cups cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 4 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• 1 cup fresh mozzarella pearls
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Bruschetta Chicken Pasta

1. 1. Boil the pasta: Cook the penne in a large pot of salted boiling water according to package directions, then drain.
2. 2. Mix the bruschetta: In a large mixing bowl, combine the diced tomatoes, basil, minced garlic, olive oil, salt, and pepper.
3. 3. Cook the chicken: Heat a skillet over medium-high heat and sear the chicken pieces for 6-8 minutes until golden.
4. 4. Combine everything: Toss the hot pasta and cooked chicken directly into the bowl with the fresh tomato mixture.
5. 5. Add cheese and glaze: Stir in the mozzarella pearls so they soften slightly, then drizzle with balsamic glaze before serving.

Recipe Tips

• Use ripe tomatoes: Since the tomatoes are kept raw, their natural flavor makes or breaks the dish.
• Don’t skip the hot toss: Mixing the hot pasta directly into the raw ingredients lightly tempers the garlic and wilts the basil.
• Keep mozzarella cold: Add the cheese right at the end so it softens but doesn’t completely melt into a messy puddle.

What To Serve With Bruschetta Chicken Pasta

This dish pairs nicely with a crisp green salad tossed in a light lemon vinaigrette. You can also serve it with crusty garlic bread to soak up any leftover tomato juices and balsamic glaze.

How To Store

Store leftovers in an airtight container in the fridge for up to three days. It is best eaten fresh or slightly warmed, as fully reheating will completely melt the fresh mozzarella. Do not freeze this dish because the raw tomatoes will turn mushy.

FAQs

Can I use canned tomatoes?
No, canned tomatoes will not provide the necessary fresh crunch and flavor needed for a proper bruschetta topping.

Do I need to marinate the chicken?
It is not strictly necessary, but tossing the chicken in Italian seasoning before cooking adds great flavor.

Can I serve this cold as a pasta salad?
Yes, it works incredibly well as a cold pasta salad for lunches or picnics the next day.

Nutrition

• Calories: 480
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 520mg
• Total Carbohydrate: 45g
• Protein: 32g

Try More Recipes:

• Cheesy Chicken Broccoli Pasta Recipe
• Chicken Broccoli Pasta Bake Recipe
• Creamy Chicken Broccoli Pasta Recipe

Bruschetta Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Vibrant juicy Bruschetta Chicken Pasta combines fresh tomatoes, fragrant basil, and tender chicken in just 30 minutes. This quick dinner brings the classic Italian appetizer straight to your main course for an easy weeknight meal.

Ingredients

• 1 pound (450g) chicken breasts, diced

• 12 oz (340g) penne pasta

• 2 cups cherry tomatoes, diced

• 1/4 cup fresh basil, chopped

• 4 cloves garlic, minced

• 3 tbsp extra virgin olive oil

• 2 tbsp balsamic glaze

• 1 cup fresh mozzarella pearls

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• 1. Boil the pasta: Cook the penne in a large pot of salted boiling water according to package directions, then drain.
• 2. Mix the bruschetta: In a large mixing bowl, combine the diced tomatoes, basil, minced garlic, olive oil, salt, and pepper.
• 3. Cook the chicken: Heat a skillet over medium-high heat and sear the chicken pieces for 6-8 minutes until golden.
• 4. Combine everything: Toss the hot pasta and cooked chicken directly into the bowl with the fresh tomato mixture.
• 5. Add cheese and glaze: Stir in the mozzarella pearls so they soften slightly, then drizzle with balsamic glaze before serving.