Bruschetta Chicken Pasta
Okay, picture this: juicy, golden chicken mingling with the vibrant, fresh flavors of classic bruschetta, all tossed in tender pasta that soaks up every bit of garlicky goodness. I basically can’t wait to share this recipe because it’s like summer in a bowl! Think ripe tomatoes, fresh basil, and that tangy balsamic hit—all coming together in one quick, delicious dinner that feels both fancy and totally doable on a weeknight. Seriously, it’s bold, bright, and downright addictive. Plus, you don’t have to be a pro chef to nail it.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 12 ounces penne or your favorite pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup balsamic vinegar
- 1/2 cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Start by cooking your pasta according to package directions until it’s just al dente—firm to the bite but not hard. Reserve about 1/2 cup of the pasta water before draining. This starchy water’s going to help bring the sauce together, so don’t toss it yet!
Step 2:
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken chunks, seasoning generously with salt and pepper. Cook until the outside is golden and the chicken is cooked through, about 6–8 minutes. Don’t crowd the pan or the chicken will steam instead of sear—working in batches is a great fix if needed.
Step 3:
Lower the heat to medium and toss in the minced garlic. Stir constantly for about 1 minute until fragrant but not burnt—garlic burns fast, so keep an eye on it! Then add the halved cherry tomatoes directly to the skillet. Let them cook down for about 3–4 minutes until they start to soften and release their juices.
Step 4:
Pour in the balsamic vinegar and stir everything together. Let the mixture simmer for 2 minutes, scraping up any browned bits from the chicken for extra flavor. The vinegar will reduce slightly and take on a nice, syrupy consistency.
Step 5:
Add the cooked pasta and chopped basil to the skillet. Toss everything to combine, adding a splash of the reserved pasta water if the mixture seems dry. The pasta water helps tie everything together into a silky sauce.
Step 6:
Sprinkle the shredded mozzarella over the top, cover the pan for a minute or two to let the cheese melt beautifully, and then serve immediately. Your kitchen will smell incredible, and the colors are just so inviting!
Variations & Tips
- Swap mozzarella for fresh burrata or parmesan for a different cheese experience.
- Use sun-dried tomatoes instead of fresh berries when tomatoes aren’t in season.
- Throw in some red pepper flakes for a spicy kick if you like heat.
- For a lighter option, swap pasta for spiralized zucchini noodles.
- If you prefer, grill the chicken instead of pan-searing for smoky flavor.
- Make extra sauce and save it for topping grilled veggies or crusty bread later!
How I Like to Serve It
This Bruschetta Chicken Pasta shines on warm evenings when the tomatoes are bursting with flavor and basil is at its freshest. It’s perfect for casual family dinners, but elegant enough for a date night at home. Pair it with a crisp green salad and a glass of chilled white wine for an easy summer feast that feels special.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water to keep it saucy.
- Chicken is cooked to a safe temperature of 165°F—use a meat thermometer if you want to be extra sure.
Closing: This recipe is one of those rare finds that brings a burst of fresh, comforting flavor to your weeknights without any fuss—trust me, it always hits the spot!
