Our Chicken Bruschetta Pasta is a family favorite recipe. It combines juicy, marinated chicken with a medley of ripe tomatoes, basil, and a hint of garlic, all tossed with tender pasta. It’s an easy dish that brings a taste of Italy to your kitchen in under 30 minutes.
On a recent family vacation, we ate at this cute little Italian restaurant, and they had the best bruschetta I have ever tasted. It was so delicious that it got my wheels turning. How can I recreate those amazing flavors in a dinner dish?
This Bruschetta Chicken Bake was totally inspired by that heavenly appetizer! It has the same delicious flavors as a classic bruschetta, with its light sauce complete with savory tomato marinade, balsamic vinegar, basil, parsley, and salty feta cheese. Plus, it’s super quick and easy to make, perfect for a busy weeknight.
Important Ingredients
- Cherry tomatoes: Substitute diced Roma tomatoes, or halved grape tomatoes for the halved cherry tomatoes.
- Fresh basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Italian seasoning
- Minced garlic
- Kosher salt
- Fresh cracked black pepper
- Angel hair pasta
- Chicken breasts: You can pre-slice the uncooked boneless, skinless chicken breast if you prefer.
- Balsamic glaze
- Freshly shredded parmesan cheese: Substitute pre-shredded parmesan cheese for the freshly shredded.
See the recipe card for full information on ingredients and quantities.
How to Make Bruschetta Chicken Pasta
- Combine cherry tomatoes, basil, olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper. Cover and refrigerate.
- Cook pasta al dente, drain, and toss with olive oil. Set aside.
- Season chicken with Italian seasoning, salt, and pepper, then cook for 5-7 minutes per side until internal temperature reaches 165°F.
- Transfer chicken to rest.
- Add the bruschetta mixture, and cook for 1-2 minutes.
- Add pasta to the skillet and toss.
- Slice chicken and place on top of pasta and bruschetta. Sprinkle with parmesan cheese and basil, drizzle with balsamic glaze if desired, and serve hot.
How to Serve
This is great served with a big side salad or roasted veggies to add in a bit of green. I would also highly recommend serving this dish with a loaf of toasted garlic bread or our Cauliflower Breadsticks.
Storage Tips
- To Store: Store in a sealed container in the refrigerator for up to 3 days.
- To Freeze: I do not recommend freezing this pasta recipe.
- Reheat: Reheat bruschetta chicken pasta in the microwave for 2 minutes, or until fully heated.
Other Easy Pasta Recipes
- Everything Bagel Pasta
- Chicken Bacon Ranch Pasta Salad
- Caprese Pasta Salad
- One Pot Chicken Parmesan Pasta
- Creamy Beef and Shells
- Chicken Pot Pie Noodles
- Buffalo Chicken Macaroni and Cheese
- Homemade Bacon Mac and Cheese
- Creamy Chicken Pasta
- Southwest Chicken Pasta
If you tried this Bruschetta Chicken Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Bruschetta Chicken Pasta
Ingredients
- 2 cups halved cherry tomatoes
- ¼ cup + 2 tablespoons chopped fresh basil leaves (Divided: ¼ cup and 2 tablespoons)
- ⅓ cup extra virgin olive oil (Divided: 2 tablespoons and 1 ½ tablespoons and 2 tablespoons)
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning (Divided: 1 ½ teaspoons and ½ teaspoon)
- 2 teaspoons minced garlic
- 2 teaspoons kosher salt (Divided: 1 teaspoon and 1 teaspoon)
- 1 teaspoon fresh cracked black pepper (Divided: ½ teaspoon and ½ teaspoon)
- 8 ounces angel hair pasta
- 2 boneless, skinless chicken breasts (1 ½ lbs total)
- 1-2 tablespoons balsamic glaze (optional drizzle)
- ¼ cup freshly shredded parmesan cheese (optional topping)
Instructions
Bruschetta
- Add the halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper. Stir to combine.
- Cover with plastic wrap and refrigerate while preparing the pasta and chicken.
Pasta
- Cook pasta al dente, according to package directions.
- Drain the pasta and return to the stockpot/pan and toss with 1 ½ tablespoons olive oil. Set it aside.
Chicken Breast
- Heat the remaining olive oil in a 10-12 inch nonstick skillet over medium-high heat.
- Season both sides of the chicken breasts with the remaining ½ teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon cracked black pepper.
- Place seasoned chicken breast into the heated pan. Cook 5-7 minutes per side until the juices run clear, or until the internal temperature reaches 165*F.
- Transfer the cooked chicken breast to a separate baking dish or large plate to rest.
- Lower the heat to medium.
- Remove the bruschetta from the refrigerator and add to the skillet. Cook, stirring often, for 1 ½ – 2 minutes or until the garlic is fragrant.
- Add the cooked pasta to the skillet and toss to combine. Remove from the heat.
- Carefully slice the cooked chicken breast into slices. Place the sliced chicken on top of the pasta and bruschetta.
- Sprinkle the freshly shredded parmesan cheese and remaining fresh chopped basil leaves over the chicken and pasta.
- Drizzle with the balsamic glaze, if desired. Serve while hot.
Jenn’s Notes
- To Store: Store in a sealed container in the refrigerator for up to 3 days.
- To Freeze: This dish does not freeze well.
- Reheat: Reheat bruschetta chicken pasta in the microwave for 2 minutes, or until fully heated.
