Name: Bruschetta Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces pasta (penne, rigatoni, or spaghetti); 1.25 to 1.5 pounds boneless skinless chicken breasts, pounded to even thickness; 2 tablespoons olive oil, plus more for searing; 2 cloves garlic, finely minced (divided); 1 teaspoon Italian seasoning; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 to 2 tablespoons balsamic vinegar (divided); 4 cups ripe tomatoes, diced (Roma, cherry, or grape); 1/3 cup fresh basil, sliced; 1 small shallot or 2 green onions, finely chopped (optional); Pinch of red pepper flakes (optional); 0.5 cup freshly grated parmesan, plus extra for topping; 1 tablespoon butter or a splash more olive oil for finishing

BRUSCHETTA CHICKEN PASTA is the kind of dinner I pull together when I want something fresh, fast, and a little bit special without any stress. If you’ve ever stared at a pack of chicken and a box of pasta and thought now what, this is your answer. It’s juicy chicken, ripe tomatoes, basil, and a tangy splash of balsamic tossed with hot pasta so every bite sings. You don’t need fancy tools or hard to find ingredients, just simple, bright flavors. I’ll walk you through exactly how I make it in about 30 minutes, plus all my tips for getting that restaurant style finish at home.

Why I Love This Bruschetta Chicken Pasta Recipe

This dish checks every box for me. It’s quick, it’s balanced, and it delivers big flavor with simple steps. The tomatoes stay fresh and juicy, the basil smells incredible the second it hits the warm pasta, and the balsamic brings everything to life. And honestly, a bowl of BRUSCHETTA CHICKEN PASTA feels like a treat, but it’s secretly a very weeknight friendly meal. If you’re hosting, it also scales beautifully by just doubling the pasta and chicken.

One more thing I love: it’s flexible. I’ve made it with penne, rigatoni, spaghetti, even little shells. I’ve swapped in mozzarella pearls for parmesan and tossed in a handful of arugula when I had it. Leftovers are fantastic too, slightly warm or at room temp, which makes this dish a great next day lunch.

If you’re building a cozy pasta night lineup, this also pairs nicely with a warm, brothy option. I love setting out a pot of French onion chicken orzo casserole when friends come by. The textures and flavors complement each other so well.

“I made this for a busy Thursday dinner and my teen actually went back for thirds. The balsamic and basil make it taste like a restaurant meal, but it was done in half an hour.”

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How To Make Bruschetta Chicken Pasta

Ingredients

12 ounces pasta (penne, rigatoni, or spaghetti)
1.25 to 1.5 pounds boneless skinless chicken breasts, pounded to even thickness
2 tablespoons olive oil, plus more for searing
2 garlic cloves, finely minced (divided)
1 teaspoon Italian seasoning
1 teaspoon kosher salt and 1/2 teaspoon black pepper
1 to 2 tablespoons balsamic vinegar (divided)
4 cups ripe tomatoes, diced (Roma, cherry, or grape)
1/3 cup fresh basil, sliced
1 small shallot or 2 green onions, finely chopped (optional)
Pinch of red pepper flakes (optional)
1/2 cup freshly grated parmesan, plus extra for topping
1 tablespoon butter or a splash more olive oil for finishing

Short on time or don’t want to cook chicken from scratch? You can use shredded rotisserie chicken. I keep this guide handy for easy prep days: easy Crockpot rotisserie chicken.

Directions

Season the chicken. In a bowl, combine 2 tablespoons olive oil, half the minced garlic, Italian seasoning, salt, pepper, and 1 tablespoon balsamic. Coat the chicken and let it sit while you set up the rest. Even 10 minutes helps the flavor soak in.

Make the bruschetta topping. In another bowl, stir together diced tomatoes, basil, the remaining garlic, shallot if using, a pinch of salt and pepper, a small drizzle of olive oil, and 1 teaspoon balsamic. Taste and adjust. If your tomatoes are very sweet, you can add a tiny extra pinch of salt to balance.

Cook the pasta in well salted water until just al dente. Scoop out about 1 cup of pasta water and drain the rest.

Cook the chicken. Heat a slick of olive oil in a skillet over medium high. Sear the chicken 4 to 6 minutes on the first side until it releases easily and has some color, then flip and cook another 3 to 5 minutes, depending on thickness. You want the center to reach 165°F. Rest the chicken on a board for a few minutes, then slice it thinly across the grain.

Bring it together. Return the drained pasta to the warm pot. Add the butter (or a splash of olive oil) and half the tomato mixture. Toss, splash in a little reserved pasta water, and stir until glossy. Add the sliced chicken, most of the parmesan, and the rest of the tomato mixture. Toss again, adding more pasta water until it’s silky and lightly saucy rather than dry. Finish with a drizzle of balsamic, a sprinkle of basil, and extra parmesan.

Serve right away. The heat of the pasta wakes up the tomatoes and basil while keeping them fresh and bright. This is the magic of BRUSCHETTA CHICKEN PASTA: warm and cool, rich and fresh, all at once.

Time guide: 10 minutes prep, 15 to 20 minutes cooking, dinner in about 30 minutes.

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What is Bruschetta?

Traditional bruschetta is a classic Italian snack of toasted bread rubbed with garlic and topped with chopped tomatoes, basil, olive oil, and a hit of salt. Sometimes it includes balsamic, sometimes not. The charm is in the simplicity and the freshness of those ripe tomatoes. With BRUSCHETTA CHICKEN PASTA, we borrow that same topping and toss it with hot noodles and savory chicken instead of bread. The result keeps the spirit of the original while turning it into a hearty main dish.

If you love bright, herby pasta dishes in general, you might also enjoy this fresh and pretty creamy basil pasta salad for picnics or make ahead lunches.

Serving Suggestions

Here’s how I like to round out the plate. Keep it light and crunchy beside the warm, cozy pasta.

Garlic bread or a toasted baguette to lean into the bruschetta vibe.
Simple green salad with lemony dressing to cut through the richness.
Roasted vegetables like zucchini, asparagus, or broccoli.
Fresh add ons at the table: more basil, shaved parmesan, and red pepper flakes.
For potlucks, this travels well next to a cool and zippy side like buffalo chicken pasta salad.

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Pro move: keep a little extra balsamic on the table so everyone can add a finishing drizzle. It’s a small touch that makes the dish pop.

Helpful Tips

Make Ahead and Storage

Chop your tomatoes and basil up to a few hours ahead, but don’t season them too early or they’ll release lots of liquid. If you need to get a jump on things, mix the tomato topping without salt, then salt it right before tossing with the pasta.

Store leftovers in a sealed container for up to 3 days. The pasta will absorb some sauce as it sits, so slick it with a splash of olive oil or a spoon of water when reheating. I reheat in a skillet over medium heat just until warmed through. The tomatoes will soften a bit on day two, but the flavor is still lovely.

Variations and Swaps

Use what you have. Swap parmesan for torn mozzarella or a dollop of ricotta. Try spinach or arugula for extra greens. If you want more heat, add a pinch of crushed red pepper to the chicken seasoning. For extra savoriness, stir in a spoon of pesto or a few chopped olives. And if you’re craving a quick appetizer to serve while the pasta cooks, set out a plate of air fryer chicken bites with a creamy dip. Easy win.

Gluten free? Pick your favorite gluten free pasta. Dairy free? Skip the parmesan or use a dairy free version. You’ll still get vibrant flavor from the tomatoes, basil, and balsamic. That’s the beauty of BRUSCHETTA CHICKEN PASTA, it flexes with you.

Common Questions

Can I use canned tomatoes?
Fresh tomatoes are best for texture and flavor, but in a pinch, you can use well drained canned diced tomatoes. Pat them dry and add extra basil and a splash of balsamic to brighten things up.

What pasta shape works best?
Short shapes like penne or rigatoni hold the chunky tomato topping well, but spaghetti or linguine are great too. Use what you have, just cook it al dente so it doesn’t get soft.

How do I avoid dry chicken?
Pound the chicken to even thickness, don’t crowd the pan, and let it rest before slicing. A quick marinade with olive oil, garlic, and balsamic also keeps it juicy.

Can I make this ahead for a party?
Yes. Cook the pasta and chicken, keep them warm, and toss with the tomato mixture right before serving so the topping stays fresh and vibrant.

Any shortcuts for busy nights?
Use rotisserie chicken and premade balsamic glaze. You can have BRUSCHETTA CHICKEN PASTA on the table in 20 minutes with those swaps.

Ready To Twirl Your Fork?

To sum it up, this BRUSCHETTA CHICKEN PASTA gives you juicy chicken, bright tomatoes, fragrant basil, and that tangy balsamic finish in one bowl. It’s weeknight easy, company worthy, and endlessly flexible. If you like comparing methods, I also found helpful ideas in the Bruschetta Chicken Pasta Recipe (One-Pot) | The Kitchn and this take from Bruschetta Chicken Pasta – Yellow Bliss Road. Use those as inspiration and make it your own.

Grab your tomatoes, boil some pasta, and let that basil perfume the whole kitchen. You’ve got this, and dinner is about to be delicious.