There's nothing quite like the combination of fresh, zesty bruschetta and tender, juicy chicken, all tossed with perfectly cooked pasta. This delicious Bruschetta Chicken Pasta is the ultimate comfort food with a fresh twist, ideal for both busy weeknights and weekend gatherings.

I first tried this recipe on a summer evening when I had extra tomatoes and basil from my garden. It was an instant hit, quickly earning a spot in my rotation of go-to dishes. Let’s dive into what makes this recipe so special.
Why You'll Love This Bruschetta Chicken Pasta
Get ready to fall in love with your new favorite pasta dish. This Bruschetta Chicken Pasta brings together the bold, fresh flavors of a classic bruschetta and elevates them into a satisfying meal.
First, it's incredibly easy to make. In just 30 minutes, you'll have a vibrant, restaurant-quality dish on your table—perfect for those nights when you need something quick but still impressive.
Second, this recipe highlights fresh, wholesome ingredients like juicy tomatoes, fragrant basil, and garlic-infused olive oil. It’s a light, refreshing dish that’s still hearty enough to satisfy everyone at the table.
Third, it’s versatile and adaptable. Use your favorite type of pasta, swap proteins, or adjust the flavors to your liking. No matter how you make it, this dish always delivers.
Finally, it’s a crowd-pleaser. Whether you’re cooking for family or entertaining guests, this dish is sure to impress. Its bright colors and enticing aroma make it as visually appealing as it is delicious.
Ingredients Notes

The magic of Bruschetta Chicken Pasta lies in its fresh, vibrant ingredients. Let’s take a closer look at what makes each component shine.
The pasta serves as the foundation of this dish. Penne, spaghetti, or even fusilli work beautifully, as they provide the perfect canvas for the bruschetta and chicken to shine. For a healthier option, whole wheat or gluten-free pasta can also be used.
Chicken breasts are my protein of choice here. They’re lean, tender, and cook quickly, making them perfect for a fast weeknight meal. Boneless, skinless thighs are another great option if you prefer a richer flavor.
Tomatoes are the heart of the bruschetta topping. Choose ripe, juicy varieties like Roma or grape tomatoes for the best flavor. If tomatoes aren’t in season, high-quality canned tomatoes can be a great substitute.
The basil adds a fresh, aromatic touch to the dish. I recommend using fresh basil leaves for maximum flavor. Dried basil doesn’t quite capture the same brightness, but it will work in a pinch.
A splash of balsamic vinegar ties everything together with its tangy sweetness. This ingredient is key for balancing the flavors in the bruschetta, so don’t skip it.
How to Make This Bruschetta Chicken Pasta

Creating this delicious dish is easier than you might think. Here’s how to do it step by step.
Start by preparing the bruschetta topping. Dice your tomatoes and place them in a bowl. Add minced garlic, chopped basil, a drizzle of olive oil, and a splash of balsamic vinegar. Toss everything together, season with salt and pepper, and let it sit to marinate while you prepare the rest of the dish.
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Reserve about a cup of pasta water before draining it, as this can help loosen the sauce later if needed.
While the pasta cooks, season your chicken breasts with salt, pepper, and a touch of Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pan and let it rest for a few minutes before slicing it into bite-sized pieces.
In the same skillet, add a bit more olive oil and toss in the marinated bruschetta mixture. Cook for 1-2 minutes just to warm it through and enhance the flavors.
Combine the cooked pasta, sliced chicken, and warm bruschetta in a large bowl or back in the skillet. Toss everything together, adding a bit of reserved pasta water if needed to coat the pasta evenly. Taste and adjust the seasoning as needed.
Serve your Bruschetta Chicken Pasta hot, garnished with additional fresh basil and a sprinkle of Parmesan cheese if desired.
Storage Options
If you have leftovers, this dish stores beautifully. Place any remaining Bruschetta Chicken Pasta in an airtight container and refrigerate for up to 3 days.
For freezing, skip the Parmesan garnish and store the pasta in freezer-safe containers for up to 2 months. Let it thaw overnight in the fridge before reheating.
To reheat, warm the pasta gently in a skillet over medium heat, adding a splash of water or chicken broth to help loosen the sauce. Avoid microwaving, as it can dry out the chicken.
Variations and Substitutions
This recipe is incredibly versatile, allowing you to customize it to your liking.
Swap the chicken for shrimp or tofu for a pescatarian or vegetarian version. Simply sauté the shrimp or tofu in olive oil before adding them to the pasta.
Experiment with different herbs. While basil is traditional, parsley, cilantro, or even fresh oregano can add an interesting twist.
Use a different type of pasta, like bowtie or rigatoni, to suit your preference or what you have on hand.
For a spicy kick, add a pinch of red pepper flakes to the bruschetta mixture or sprinkle them on top before serving.
Want extra creaminess? Toss the pasta with a dollop of ricotta or a splash of cream before adding the bruschetta and chicken.
With its bright flavors and simple preparation, this Bruschetta Chicken Pasta is sure to become a favorite in your recipe collection. Give it a try and enjoy the taste of summer any time of the year!
PrintDelicious Bruschetta Chicken Pasta Recipe
Savor the bold flavors of this Bruschetta Chicken Pasta recipe, featuring juicy chicken, fresh tomatoes, basil, and garlic for an irresistible meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz pasta (penne or spaghetti)
- 1 cup cherry tomatoes (halved)
- ¼ cup fresh basil (chopped)
- 2 garlic cloves (minced)
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet and cook the chicken until golden brown and fully cooked. Remove and slice.
- In the same skillet, add 1 tablespoon olive oil, garlic, and cherry tomatoes. Cook until tomatoes soften.
- Stir in balsamic vinegar, then add the cooked pasta and chicken. Toss to combine.
- Garnish with fresh basil and Parmesan cheese before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add red pepper flakes for a bit of heat.
- For extra flavor, marinate the chicken in Italian seasoning before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
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