Bruschetta Chicken Pasta is the perfect combination of light, refreshing flavors and hearty comfort. The dish brings together the essence of classic bruschetta—ripe tomatoes, fresh basil, garlic, and a hint of balsamic vinegar—with tender, seasoned chicken and al dente spaghetti. This recipe offers not only a burst of flavor but also a satisfying, balanced meal. Whether you’re preparing this for a cozy weeknight dinner or serving guests for a special occasion, Bruschetta Chicken Pasta is a delightful crowd-pleaser.
The bruschetta mixture is the heart of this dish. It’s what gives the Bruschetta Chicken Pasta its signature burst of fresh flavor. Here’s how to get it right:
- Tomatoes: Slice your cherry tomatoes in half to release their juices, which will naturally mix with the garlic, basil, and balsamic vinegar.
- Garlic: Mince the garlic finely to ensure it spreads evenly throughout the mixture.
- Basil: Chop the basil just before mixing it in to retain its vibrant color and flavor.
- Balsamic Vinegar: A tablespoon of balsamic vinegar is all you need to give the mixture a slightly tangy kick without overwhelming the dish.
Once mixed, place the bruschetta mixture in the refrigerator to allow the flavors to meld together while you prepare the other components of the dish.
Cooking chicken may seem straightforward but achieving perfectly tender and juicy chicken requires attention to detail. Here’s how to make sure your chicken is cooked to perfection:
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the skillet, which can lead to steaming instead of browning.
- Use Medium Heat: Too high of a heat can cause the chicken to dry out. Medium heat ensures even cooking and a tender result.
- Check Doneness: The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, check that the chicken is no longer pink in the center.
Once your chicken is perfectly cooked, set it aside while you prepare the rest of the dish.
The pasta in Bruschetta Chicken Pasta is more than just a filler—it’s a crucial part of the dish. Spaghetti is the ideal choice because it’s light enough to complement the fresh bruschetta while still providing the substance needed for a full meal.
Cook the pasta al dente, which means it should have a slight bite to it. Overcooked pasta becomes mushy and won’t hold up well when combined with the bruschetta and chicken.
Pro Tip: Save a little bit of the pasta water before draining. This starchy liquid can be added to the dish if needed to help the sauce coat the pasta more evenly.
The magic happens when you combine all the elements of the dish: the perfectly cooked pasta, the tender chicken, and the fresh bruschetta mixture. Here’s how to do it:
- After draining the pasta, return it to the pot.
- Add the chicken and the bruschetta mixture to the pasta, tossing everything together to ensure even distribution.
- If the mixture seems a little dry, add a splash of the reserved pasta water to help it all come together.
At this point, you should have a vibrant, fresh, and flavorful pasta dish. But we’re not done yet!
Once everything is mixed, it’s time to add the finishing touches that will take your Bruschetta Chicken Pasta from great to unforgettable.
- Parmesan Cheese: Sprinkle grated or shredded Parmesan over the top of the dish. This salty, nutty cheese adds depth and richness to the flavors.
- Balsamic Glaze: For an extra layer of sweetness and tang, drizzle some balsamic glaze over the top. This is optional but highly recommended if you want to elevate the flavor profile even more.
While the classic recipe is delicious on its own, there are plenty of ways to customize Bruschetta Chicken Pasta to suit your taste or dietary preferences.
- Vegetarian Option: Skip the chicken and add more vegetables like zucchini or bell peppers for a meat-free version.
- Gluten-Free: Use gluten-free pasta to accommodate those with gluten sensitivities or preferences.
- Spicy Twist: Add red pepper flakes to the chicken or the bruschetta mixture if you like a bit of heat in your dishes.
The beauty of this recipe is its versatility, so feel free to get creative in the kitchen!
Ingredients
- 1 pint cherry tomatoes sliced in half
- 1/3 cup chopped basil
- 4 garlic cloves minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz spaghetti pasta
- 1 lb boneless skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil divided
- 1/2 cup Parmesan cheese grated or shredded
- 1 tablespoon balsamic glaze optional
Instructions
- In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
- Cook the pasta until al dente (or according to package directions).
- While pasta is cooking, heat up 1 tablespoon olive oil in a skillet over medium heat.
- Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired). Once chicken is cooked through, remove from skillet and set aside.
- Add remaining 1 tablespoon olive oil to the skillet and add in the Bruschetta mixture. Cook for about 1 minute, or until heated through.
- Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
- Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately!
More Recipe Suggestions:
Three-Cheese Tomato Bruschetta Dip
Balsamic Glazed Chicken with Tomato Mozzarella
Sheet Pan Lemon Balsamic Chicken and Potatoes
Bruschetta Chicken Pasta
Equipment
Ingredients
- 1 pint cherry tomatoes sliced in half
- 1/3 cup chopped basil
- 4 garlic cloves minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz spaghetti pasta
- 1 lb boneless skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil divided
- 1/2 cup Parmesan cheese grated or shredded
- 1 tablespoon balsamic glaze optional
Instructions
- In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
- Cook the pasta until al dente (or according to package directions).
- While pasta is cooking, heat up 1 tablespoon olive oil in a skillet over medium heat.
- Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired). Once chicken is cooked through, remove from skillet and set aside.
- Add remaining 1 tablespoon olive oil to the skillet and add in the Bruschetta mixture. Cook for about 1 minute, or until heated through.
- Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
- Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
