Delicious Bruschetta Chicken Pasta Recipe

You know those nights when you’re craving Italian food but want something a little lighter than the usual heavy pasta dishes? That’s exactly how I stumbled upon this bruschetta chicken pasta recipe. It combines all the fresh flavors of classic bruschetta with the comfort of a pasta dinner.

I started making this dish last summer when my garden was overflowing with tomatoes and basil, and it quickly became a family favorite. What I love most is how it comes together in about 30 minutes – perfect for those busy weeknights when you still want something homemade but don’t have hours to spend in the kitchen.

The combination of juicy tomatoes, tender chicken, and perfectly cooked pasta creates a meal that feels both fresh and filling. Plus, it’s one of those recipes that works just as well for a casual family dinner as it does when you’re having friends over for a laid-back meal.

What Kind of Tomatoes Should I Use?

Cherry tomatoes are the star of this bruschetta-style dish, and while the recipe calls for cherry tomatoes specifically, you’ve got some wiggle room here. Regular cherry tomatoes, grape tomatoes, or even small Roma tomatoes cut into chunks will all work nicely. If you’re making this in peak summer, try grabbing a mix of colorful cherry tomatoes from your local farmer’s market – they’ll add beautiful pops of yellow, orange, and red to your dish. Just make sure whatever tomatoes you choose are ripe but still firm enough to hold their shape when cut, as overly soft ones can make your dish watery. A quick tip: if your tomatoes aren’t perfectly ripe, leaving them on the counter for a day or two at room temperature will help develop their flavor.

Options for Substitutions

This fresh and tasty pasta dish is pretty adaptable! Here are some easy swaps you can make:

• Penne pasta: Any medium-sized pasta shape works great here – try rotini, fusilli, or bow ties. For a healthier option, use whole wheat pasta or chickpea pasta.
• Chicken breasts: You can swap in chicken thighs for more flavor, or make it vegetarian by using chickpeas or white beans. Turkey cutlets work well too!
• Shallot: No shallots? Use 1/4 of a red onion or 2-3 green onions instead.
• White balsamic vinegar: Regular balsamic vinegar works fine – it’ll just make the dish a bit darker. You could also use red wine vinegar or even lemon juice for that acid kick.
• Cherry tomatoes: Any fresh tomatoes will do – just chop them into bite-sized pieces. In winter, you can even use drained canned diced tomatoes.
• Fresh basil: While fresh basil really makes this dish pop, you can use dried basil in a pinch – just use 1 teaspoon instead. Fresh parsley is another good option.
• Parmesan cheese: Romano or Pecorino cheese make great substitutes. For a dairy-free version, try nutritional yeast or just skip it.

Watch Out for These Mistakes While Cooking

The biggest challenge when making bruschetta chicken pasta is overcooking the chicken, which can turn your protein dry and chewy – instead, cook it just until it reaches 165°F and let it rest for 5 minutes before slicing. Another common mistake is boiling your pasta for too long; keep it al dente since it will continue cooking slightly when tossed with the hot chicken and tomatoes. To prevent your tomatoes from becoming mushy and losing their fresh flavor, add them at the very end of cooking and just warm them through – overcooked tomatoes can make your dish watery and lose that signature bruschetta taste. For the best flavor development, let your chopped tomatoes marinate with the garlic, shallots, and white balsamic vinegar for at least 15 minutes before adding them to the pasta, allowing all those wonderful flavors to meld together.

What to Serve With Bruschetta Chicken Pasta?

This fresh and flavorful pasta dish pairs really well with simple sides that won’t overshadow its Italian-inspired taste. A classic Caesar salad or mixed green salad with light vinaigrette makes for an easy and refreshing partner to the pasta. If you’re looking for something warm, garlic bread or crusty Italian bread is perfect for soaking up any extra sauce from your plate. Since the pasta already has protein and carbs covered, I like to add some roasted vegetables on the side – try zucchini, yellow squash, or broccolini tossed with olive oil and herbs to keep with the Italian theme.

Storage Instructions

Keep Fresh: This bruschetta chicken pasta stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle together! Just give it a quick stir before serving since the tomato juices tend to settle at the bottom.

Make Ahead: Want to prep this in advance? Cook the pasta and chicken separately, and make the tomato mixture ahead of time. Store them separately in the fridge, then combine and warm everything up when you’re ready to eat. The fresh basil is best added right before serving to keep its bright flavor.

Warm Up: To reheat your pasta, pop it in the microwave with a splash of water or olive oil to keep it from drying out. Heat in 30-second intervals, stirring in between. You can also warm it up in a pan over medium-low heat, adding a bit of liquid as needed. Remember to sprinkle some fresh basil and parmesan on top!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• Penne pasta
• Boneless skinless chicken breasts
• Olive oil
• Salt
• Pepper
• Italian seasoning
• Shallot
• Garlic
• Cherry tomatoes
• White balsamic vinegar
• Parmesan cheese
• Fresh basil

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil.

Once the water is boiling, add the penne pasta.

Cook the pasta according to the package instructions until al dente.

This typically takes around 10-12 minutes, but refer to the package for exact timing.

Step 2: Prepare and Cook the Chicken

While the pasta is cooking, heat some olive oil in a large skillet over medium heat.

Cut boneless, skinless chicken breasts into 1-inch cubes.

Once the oil is hot, add the cubed chicken to the skillet.

Season the chicken with salt, pepper, and Italian seasoning.

Cook the chicken until it’s browned on the outside, ensuring it’s cooked through without overcooking.

Step 3: Sauté Aromatics and Tomatoes

Add finely diced shallots and minced garlic to the skillet with the chicken.

Sauté for about 1 minute until the mixture is fragrant.

Then, add approximately 4 cups of chopped cherry tomatoes to the skillet.

Cook for an additional 2-3 minutes, allowing the tomatoes to heat through without becoming mushy.

Step 4: Combine Pasta and Chicken Mixture

Once the pasta is cooked, use a slotted spoon or pasta fork to transfer it directly from the pot to the skillet, combining it with the chicken and tomato mixture.

This helps retain some of the pasta water, which enhances the sauce consistency.

Add a splash of white balsamic vinegar to the skillet and stir everything to combine well, ensuring that the flavors meld together perfectly.

Step 5: Final Touches and Serve

Off the heat, add freshly grated Parmesan cheese and freshly chopped basil to the pasta mixture.

Toss everything together until the pasta is fully coated with the cheese and the basil is well distributed.

Serve the pasta immediately for the best flavor and texture, enjoying its fresh and vibrant taste.