Bruschetta Chicken with Pasta

This bruschetta chicken pasta transforms the classic Italian appetizer into a satisfying 30-minute meal that captures all those bright Mediterranean flavors. The juicy chicken pairs beautifully with sweet tomatoes and fragrant basil while the balsamic adds that perfect touch of acidity.

I first created this dish when I needed something impressive yet simple for unexpected dinner guests. It was such a hit that it's now in my regular rotation especially during summer when my garden tomatoes and basil are at their peak.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and take on the Italian seasonings beautifully
• Cherry tomatoes: Offer sweet juicy pops of flavor; choose the ripest ones you can find for best results
• Fresh basil: Brings that signature aromatic quality essential to authentic bruschetta
• Balsamic vinegar: Adds depth and tangy sweetness; look for a good quality one for the best flavor
• Parmesan cheese: Provides the perfect salty finish that melts slightly into the warm pasta
• Pasta of your choice: Creates the hearty base; spaghetti allows the sauce to cling while penne catches bits of tomato in its tubes
• Olive oil: Forms the foundation of Mediterranean flavor; use extra virgin for best results
• Italian seasoning: Creates that classic herb profile without needing multiple spice jars
• Garlic: Both fresh and powdered layers in aromatic depth throughout the dish

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and add a generous pinch of salt until it tastes like seawater; this flavors the pasta from within. Bring to a rolling boil before adding your pasta and cook according to package directions until al dente, which means tender but with a slight bite. Reserve a quarter cup of the starchy pasta water before draining just in case you need it to loosen the final dish.

Season the Chicken:

Pat your chicken breasts dry with paper towels to help the seasonings stick and ensure better browning. Mix together the Italian seasoning, garlic powder, salt, and pepper in a small bowl then sprinkle liberally over both sides of the chicken, pressing gently to adhere the seasonings to the meat.

Cook the Protein:

Heat your olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the hot pan and cook undisturbed for about 5 to 7 minutes until a golden brown crust forms. Flip once and cook the second side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for at least 5 minutes before slicing to keep the juices inside.

Prepare the Bruschetta Mixture:

While the chicken cooks, combine the diced tomatoes, minced garlic, fresh basil, balsamic vinegar, a drizzle of olive oil, and a pinch of salt in a medium bowl. Stir gently to combine without crushing the tomatoes. Let this mixture sit while you finish cooking so the flavors can meld together.

Assemble the Dish:

Return the now-empty chicken skillet to medium heat; the browned bits left in the pan will add flavor. Add the drained pasta and toss it through the chicken drippings, coating each strand with flavor. If it seems dry, add a splash of the reserved pasta water. Slice the rested chicken into half-inch pieces against the grain for tenderness.

Finish and Serve:

Transfer the pasta to a serving dish or individual plates. Arrange the sliced chicken over the pasta then generously spoon the bruschetta mixture on top, allowing the warm pasta to slightly heat the tomatoes. Finish with a generous sprinkle of grated Parmesan cheese and additional fresh basil leaves torn at the last moment. For an extra special touch, drizzle with a little balsamic glaze if you have it.

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My absolute favorite part of this recipe is the moment when the warm pasta slightly softens the fresh tomatoes releasing their sweet juices to create a light sauce. My teenage son who typically avoids anything with visible vegetables now requests this regularly which feels like a major parenting win.

Make Ahead Options

The bruschetta topping actually improves if made a few hours ahead, giving the flavors time to develop. Simply cover and refrigerate until ready to use, then bring to room temperature before topping the pasta. The chicken can also be cooked earlier in the day, sliced and gently reheated before serving, making this perfect for busy evenings.

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Simple Substitutions

This recipe welcomes creative variations. For a vegetarian version, substitute the chicken with portobello mushrooms seasoned and sautéed the same way. For extra vegetables, toss in some baby spinach when combining the pasta with the chicken drippings, allowing it to wilt slightly. No balsamic vinegar? Red wine vinegar with a touch of honey creates a similar profile.

Serving Suggestions

This bright dish pairs beautifully with a simple green salad dressed with lemon and olive oil. A piece of crusty garlic bread on the side continues the bruschetta theme and helps capture any tomato juices left on the plate. For wine, a light Pinot Grigio or Sauvignon Blanc complements the fresh flavors without overwhelming them.

Storage Instructions

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the pasta. The tomato mixture may release more liquid during storage which will create more of a sauce consistency when reheated, not necessarily a bad thing.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can use any pasta type, such as penne, spaghetti, or even gluten-free varieties.

→ What other vegetables can I add?

Try adding zucchini, spinach, or bell peppers for extra flavor and nutrients.

→ Can I make this dish ahead of time?

You can prepare the bruschetta topping up to 2 hours in advance and cook the chicken and pasta just before serving.

→ Can I substitute chicken breasts with another protein?

Yes, chicken thighs, shrimp, or even tofu can work as great substitutes.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.