Bruschetta Chicken Pasta – Fresh, Zesty, and Comforting
There’s something magical about the combination of grilled chicken, ripe tomatoes, and fresh basil. When you toss all that goodness with perfectly cooked pasta and a drizzle of balsamic glaze, you get an irresistible dish that feels both light and satisfying — Bruschetta Chicken Pasta. This dish takes the familiar flavors of classic bruschetta and transforms them into a warm, hearty pasta that’s perfect for busy weeknights, family dinners, or even a cozy night in.
The first time I made this pasta, it was on a summer evening when my garden basil was at its fullest and the tomatoes were sun-warmed. I had grilled some chicken for lunch earlier, and instead of repeating a salad for dinner, I decided to toss it all together with pasta. The result was so fresh and flavorful, it immediately became a family favorite. Over the years, it’s evolved into one of my go-to recipes when I want something quick, vibrant, and full of Italian comfort.
Ingredients:
- 12 oz rigatoni or penne pasta
- 2 chicken breasts, grilled and diced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
- Optional: red pepper flakes for a little heat
- Extra balsamic glaze for drizzling
Instructions:
- Cook the pasta. Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and set aside, reserving about 1/4 cup of pasta water.
- Prepare the chicken. If you haven’t already, grill or pan-sear your chicken breasts with a little olive oil, salt, and pepper. Once cooked through, dice into bite-sized pieces.
- Make the bruschetta topping. In a medium bowl, combine the halved cherry tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Stir in the chopped basil and let it sit for about 10 minutes to marinate.
- Combine everything. In a large skillet over medium heat, toss the cooked pasta with the chicken and the tomato mixture. Add a splash of the reserved pasta water to loosen everything up if needed.
- Add the finishing touches. Sprinkle in the grated Parmesan and toss again. Taste and adjust seasoning — add a little more salt, pepper, or balsamic if desired.
- Serve and garnish. Serve warm with more Parmesan, a drizzle of balsamic glaze, and a handful of fresh basil on top.
Tips & Tricks
- Grill the chicken ahead of time to make this dinner come together even faster.
- Use high-quality balsamic vinegar — it makes a world of difference in flavor.
- If you love a creamier texture, toss in a tablespoon of soft mozzarella or burrata before serving.
- Don’t skip the fresh basil — it gives that signature Italian aroma and brightness.
Variations
- Caprese Style: Add small mozzarella balls for a Caprese-inspired twist.
- Spicy Kick: Sprinkle red pepper flakes for a little heat.
- Vegetarian Option: Skip the chicken and add roasted zucchini or eggplant for a meat-free meal.
- Whole Wheat or Gluten-Free: Use your favorite alternative pasta — the flavors hold up beautifully.
Bruschetta Chicken Pasta
Ingredients
Equipment
Method
- Cook pasta according to package directions, then drain and set aside.
- Grill chicken breasts, season with salt and pepper, and dice into cubes.
- Combine tomatoes, garlic, olive oil, balsamic vinegar, salt, and basil in a bowl and let marinate.
- Toss pasta with chicken and tomato mixture in a skillet, adding a bit of pasta water if needed.
- Add Parmesan, toss, and drizzle with balsamic glaze before serving.
Notes
Serving Suggestions
This pasta pairs wonderfully with a side of garlic bread or a fresh arugula salad with lemon vinaigrette. A crisp white wine like Sauvignon Blanc or Pinot Grigio also complements the zesty tomato and basil notes perfectly.
If you’re serving it for a gathering, try arranging the pasta in a large white serving dish and topping it with extra basil leaves and a drizzle of balsamic glaze. It looks impressive and tastes even better.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of olive oil and warm gently on the stove. The tomatoes and basil will soften beautifully, infusing the pasta even more with flavor.
FAQ
Q: Can I use store-bought bruschetta mix?
A: Absolutely! Just make sure to choose a fresh one with real tomatoes and herbs.
Q: What if I don’t have balsamic glaze?
A: You can reduce regular balsamic vinegar on the stove until thick and syrupy — it’s a simple DIY fix.
Q: Can I make this cold as a pasta salad?
A: Yes! It’s amazing chilled. Skip heating everything together and just toss with olive oil and vinegar. Perfect for summer picnics.
History / Fun Facts
The origins of bruschetta date back to ancient Rome, where farmers grilled bread to test their olive oil. Over time, fresh tomatoes, garlic, and basil were added — creating the beloved appetizer we know today. Turning it into pasta is a modern twist that captures that same rustic simplicity in a heartier form.
Bruschetta Chicken Pasta celebrates everything great about Italian cooking — simple ingredients, big flavor, and a balance of freshness and comfort. Whether you’re cooking for two or a crowd, this dish brings a little sunshine to the table every time.
