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Bruschetta Chicken Pasta Recipe
Ash Tyrrell

Bruschetta Chicken Pasta Recipe

I have to admit, the first time I made this bruschetta chicken pasta, I couldn’t stop smiling at how simple yet flavorful it was. The combination of juicy chicken, fresh tomatoes, and pasta tossed in a garlicky sauce is pure comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – I like to pound them slightly for even cooking.
  • Salt and pepper – season generously to enhance the chicken’s flavor.
  • 2 tablespoons olive oil – adds richness and helps brown the chicken beautifully.
  • 4 cloves garlic minced – fresh garlic is far more aromatic than pre-minced.
  • 1 pint cherry tomatoes halved – fresh and ripe tomatoes burst with sweetness; avoid canned for this recipe.
  • 1 teaspoon balsamic vinegar – adds depth and balances the tomatoes’ acidity.
  • 1 teaspoon Italian seasoning – a mix of dried basil oregano, and thyme works best.
  • 8 ounces pasta penne or rotini – cook al dente; it holds the sauce better.
  • 1/2 cup fresh basil chopped – fresh herbs make all the difference; dried won’t give the same punch.
  • 1/2 cup grated Parmesan cheese – grate it fresh for the best flavor.

Method
 

  1. Season your chicken breasts generously with salt and pepper. Heat olive oil in a skillet and cook until golden brown on both sides, about 4–5 minutes per side, until the internal temperature reaches 165°F. Once cooked, remove from the skillet and let it rest before slicing.
  2. In the same skillet, add minced garlic and cook for about a minute until fragrant. Toss in the halved cherry tomatoes, balsamic vinegar, and Italian seasoning, stirring occasionally until tomatoes soften and release their juices.
  3. While the tomatoes simmer, cook pasta according to package directions until al dente. Reserve a small cup of pasta water before draining to adjust the sauce later if needed.
  4. Slice the rested chicken into strips. Add the cooked pasta to the tomato mixture and toss everything together. Add sliced chicken on top and mix in fresh basil for a bright, herby flavor. Sprinkle grated Parmesan before serving.

Notes

  • I always use ripe cherry tomatoes; they give a sweeter, juicier flavor.
  • Let the chicken rest after cooking—it stays tender and juicy.
  • If the sauce seems dry, I add a splash of reserved pasta water for the perfect consistency.
  • I chop basil last minute to keep its fresh aroma intact.
  • A drizzle of good-quality olive oil at the end really ties everything together.