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Bruschetta chicken pasta served in white bowl with fresh basil, diced tomatoes, and melted mozzarella cheese
Julia Monroe

Bruschetta Chicken Pasta

A bright, fresh Bruschetta Chicken Pasta made with juicy tomatoes, fragrant basil, garlic, tender chicken, and pasta—finished with olive oil, Parmesan, and a tangy splash of balsamic for an easy weeknight dinner that tastes like summer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta (or other short pasta)
  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 cups cherry tomatoes (or diced Roma tomatoes)
  • 3 cloves garlic (minced)
  • 1/2 cup fresh basil leaves (torn)
  • 2 tbsp balsamic vinegar (plus balsamic glaze for finishing, optional)
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice (optional, to brighten)
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper (plus more to taste)
  • 1/2 tsp garlic powder (optional, for seasoning chicken)
  • 1/4 cup reserved pasta water (as needed)

Equipment

  • large pot For boiling pasta.
  • colander For draining pasta.
  • large skillet or sauté pan (12-inch) For cooking chicken and tossing everything together.
  • chef’s knife For dicing tomatoes and slicing chicken.
  • cutting board Use a separate board for raw chicken.
  • microplane or grater For freshly grating Parmesan.
  • meat thermometer Optional but recommended—cook chicken to 165°F.

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve a little pasta water and drain.
  2. Season chicken with salt, pepper, and garlic powder (optional). Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through (165°F). Let rest, then slice.
  3. In the same skillet, add tomatoes and garlic. Cook briefly just until tomatoes start to release juices but still hold shape.
  4. Add balsamic vinegar and simmer for about 1 minute. Add cooked pasta and sliced chicken and toss to coat. Add a splash of reserved pasta water if needed for a silky finish.
  5. Remove from heat and stir in torn basil and Parmesan. Taste and adjust seasoning, then finish with lemon juice and/or a drizzle of balsamic glaze if desired. Serve warm.

Notes

Flavor boosts: Use ripe cherry or Roma tomatoes and fresh basil (dried won’t give the same flavor). Grate Parmesan from a block for the best melt and taste. Add a squeeze of lemon at the end to brighten everything. Texture: Don’t overcook the tomatoes—keep them juicy, not mushy. Reserve a little pasta water to loosen the sauce if needed. Storage: Leftovers taste great the next day; reheat with a splash of olive oil or broth. Variations: Use whole wheat, chickpea, or gluten-free pasta; add spinach at the end; drizzle balsamic glaze before serving; or make it baked by topping with mozzarella and baking until bubbly.