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A delicious plate of Bruschetta Chicken Pasta is shown as the featured image for the recipe.

Best Bruschetta Chicken Pasta

This Bruschetta Chicken Pasta recipe combines the freshness of bruschetta with the heartiness of pasta and chicken. It's a vibrant and flavorful dish perfect for a summer meal, emphasizing fresh ingredients and balanced flavors. The recipe focuses on searing the chicken for maximum flavor and letting the bruschetta topping meld for optimal taste.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 2 cups ripe Roma tomatoes, diced
  • 1/2 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 lb pasta penne, rotini, or farfalle
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Optional: Red pepper flakes for a touch of heat
  • Salt for pasta water

Equipment

  • large pot
  • Medium bowl
  • large skillet
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • colander
  • Tongs or spatula

Method
 

  1. Prepare the Bruschetta Topping: In a medium bowl, combine the diced tomatoes, basil, garlic, balsamic vinegar, and olive oil. Season with salt and pepper to taste. Gently mix everything together and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
  3. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Ensure not to overcrowd the pan; cook in batches if necessary for proper browning.
  4. Combine Everything: Add the cooked pasta to the skillet with the chicken. Pour the bruschetta topping over the pasta and chicken. Toss everything together gently to combine. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
  5. Finish and Serve: Stir in the grated Parmesan cheese. Serve immediately, garnished with additional Parmesan cheese and red pepper flakes (if using).

Notes

Prioritize fresh, in-season Roma tomatoes and basil for the best flavor. Allowing the bruschetta topping to sit for at least 30 minutes is crucial for flavor development. Sear the chicken in a hot skillet, avoiding overcrowding, to ensure proper browning. Cook the pasta al dente and reserve pasta water to emulsify the sauce and create a creamy texture. Taste and adjust seasoning as needed before serving. You can also add a touch of honey to the bruschetta to tame the tang if needed.