Recipe Bruschetta Chicken Pasta

[Alyssa Rivers]

If you have fresh summer tomatoes sitting on your counter, this is your sign to make this Bruschetta Chicken Pasta. It’s light, fresh, and shows that simple ingredients can make the best meals.

Fresh, Flavorful, and Totally Worth It!​

• Fresh Summer Flavors: Sweet tomatoes, basil, and garlic make every bite taste like summer.
• Quick and Easy: Simple ingredients come together in about 30 minutes.
• Perfect for Busy Nights: It’s fresh, filling, and easy enough to add to your weekly dinner rotation.

Bruschetta Chicken Pasta Ingredients​

• Tomatoes: I used vine ripe tomatoes from the garden, but Roma tomatoes work great too!
• Basil: Fresh is always best! It’s the secret to homemade bruschetta flavor.
• Pasta: Any pasta works here! Try spaghetti, linguine, or penne.
• Balsamic Vinegar: Optional, but it adds a delicious depth of flavor.

How To Make Bruschetta Chicken Pasta​

Now that you’re convinced you need this in your life, let’s get cooking. This Bruschetta Chicken Pasta is simple, fresh, and the perfect way to use up those juicy summer tomatoes. For more easy pasta ideas, check out my Spaghetti Margherita, Pasta Primavera, and Marry Me Chicken Pasta.

1. Prep Chicken: Lightly pound the chicken breast to 1 inch thick. Season both sides with salt and Italian seasoning.
2. Cook Chicken: Heat a large skillet over medium high heat and add the olive oil. Cook the chicken for 7-8 minutes, flipping halfway through. Cook until the chicken reaches 165°F. Set aside.
3. Cook Pasta: Boil the pasta according to the package directions. Do not drain it yet. Keep it in the hot water until you’re ready to add it to the skillet.
4. Combine: Add the diced tomatoes, fresh basil, garlic, and balsamic vinegar to a bowl. Stir together and season with salt and pepper.
5. Add and Cook: Add the bruschetta mixture to the skillet. Cook for 1-2 minutes until warmed through.
6. Coat and Serve: Turn off the heat and add the pasta. Toss until the noodles are coated. Add more olive oil if needed. Slice the chicken and serve on top. Finish Bruschetta chicken pasta with balsamic glaze and Parmesan cheese, if desired.

Alyssa’s Pro Tip​

Pasta Tip: Keep your pasta al dente so it doesn’t get mushy. Leave it in the hot water until you’re ready to add it to the skillet for perfectly coated noodles.

Must Have Tools For This Recipe​

• Cutting board: For cutting tomatoes, basil, and chicken.
• Knife: For slicing and chopping.
• Strainer: For draining pasta, if needed.
• Large skillet: For cooking the chicken and tossing everything together.

Print

Bruschetta Chicken Pasta​

Fresh summer tomatoes, basil, garlic, juicy chicken, and angel hair pasta come together in this easy Bruschetta Chicken Pasta.
Course Dinner
Cuisine American, Italian American
Keyword bruschetta chicken pasta recipe, bruschetta pasta, bruschetta pasta with chicken
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 Servings
Calories 549kcal
Author Alyssa Rivers

Ingredients​

• 10 ounces uncooked angel hair pasta
• 1½ pounds boneless skinless chicken breast
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1½ cups diced tomatoes about 3 tomatoes
• ¼ cup fresh chopped basil
• 2 teaspoons minced garlic
• 1 tablespoon balsamic vinegar optional
• salt and pepper to taste
• balsamic glaze optional for garnish
• grated parmesan cheese optional for garnish

Instructions​

• Lightly pound 1½ pounds boneless skinless chicken breast to a thickness of 1 inch. Season the chicken with ½ teaspoon salt and 2 teaspoons Italian seasoning on both sides.
• Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add the seasoned chicken and cook for 7-8 minutes, flipping halfway through. Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Set the chicken aside.
• In a large pot of water, boil 10 ounces uncooked angel hair pasta according to the package instructions. Do not drain the pasta. Keep it in the hot water until you add it to the skillet.
• In a medium bowl, add 1½ cups diced tomatoes, ¼ cup fresh chopped basil, 2 teaspoons minced garlic, and 1 tablespoon balsamic vinegar, if using. Stir to combine, then season with salt and pepper to taste.
• Add the bruschetta mixture to the skillet. Stir and cook over medium heat for 1-2 minutes. Turn off the heat and add the hot pasta. Toss to coat the noodles in the bruschetta mixture, adding more olive oil if needed.
• Slice the chicken and serve on top of the bruschetta pasta. Garnish with balsamic glaze and grated parmesan cheese, if desired.

Notes​

Leftover Instructions

• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet.
• Freezer: I don’t recommend freezing this pasta! It’s best enjoyed fresh.

Nutrition​

Calories: 549kcal | Carbohydrates: 60g | Protein: 46g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1084mg | Potassium: 986mg | Fiber: 4g | Sugar: 5g | Vitamin A: 253IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 3mg​

More Pasta Recipes For You To Try!​

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