Bruschetta Chicken Pasta
This 20-minute Bruschetta Chicken Pasta combines juicy seared chicken, fresh tomatoes, garlic, basil, and Parmesan tossed with hot pasta and a splash of balsamic. Weeknight fast, dinner party worthy.
Equipment
- Large pot for boiling pasta
- Large skillet
- Sharp knife and cutting board
- Mixing bowl
- Tongs or large spoon
- Colander
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts cut into bite-sized chunks
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and black pepper to taste
Everything Else
- 12 oz pasta penne or other short pasta
- 4 Roma tomatoes diced
- 3 cloves garlic minced
- 1/4 cup fresh basil chopped
- 2 tbsp balsamic vinegar
- 3 tbsp good olive oil for finishing
- 1/2 cup Parmesan cheese grated
- 1/4 tsp red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While water boils, season chicken chunks with Italian seasoning, salt, and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 5–6 minutes to form a golden crust. Flip and cook another 4–5 minutes or until cooked through (165°F internal temperature).
- Meanwhile, in a bowl, mix diced tomatoes, garlic, basil, balsamic vinegar, and the 3 tablespoons of good olive oil. Season with salt, pepper, and red pepper flakes if using. Let sit at room temperature.
- Once chicken is cooked, reduce heat to low. Add drained pasta and tomato mixture to the skillet. Toss well to combine, adding reserved pasta water a bit at a time until the sauce lightly coats the pasta.
- Turn off heat, stir in Parmesan cheese, toss again, and serve hot.
Notes
✅ Sub Roma tomatoes for cherry tomatoes (halved) if needed. ✅ Use rotisserie chicken in a pinch. ✅ Add veggies like zucchini or spinach for more greens.
This pasta is best served fresh but can be stored in the fridge for up to 3 days.