This bruschetta chicken pasta recipe is a fabulously fresh mix of angel hair pasta, chicken breast, tomatoes, basil, garlic, and all of the simplest but most delicious ingredients. Making this pasta dish is so easy, yet it tastes like it came straight from an Italian restaurant. I can’t get enough of this bruschetta pasta with chicken, and I especially love how well it pairs with a glass of wine!
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Bruschetta is one of those appetizers that’s so simple and fresh that it ends up tasting like gourmet luxury. That mix of tomatoes, basil, garlic, and shallots is delicious served on bread, but it’s also the perfect addition to a bowl of pasta–and of course I had to add some chicken breast to complete the meal. This is my new favorite summer pasta dish, and it’s ready in less than 45 minutes!
Ingredients for Chicken Bruschetta Pasta
- Pasta: I recommend angel hair pasta for this recipe, but spaghetti, fettuccine, and other long pasta noodles work well too.
- Tomatoes: Roma tomatoes are easy to find at the grocery store and they’re great for pasta recipes like this. Since the tomatoes are such a big part of this dish, feel free to use your favorite variety. The fresher the tomato, the more flavorful it’s going to be!
- Shallot: Minced shallot adds great aroma and savoriness. You can use red onion instead, which will add a bit more of a bite.
- Garlic: Cloves of garlic add to the final tomato mixture–add more than 2 cloves if you like!
- Basil: This adds a sweet and herby flavor.
- Balsamic Vinegar: This adds more complexity to the bruschetta mixture. Then reduce it to make a balsamic glaze to finish the pasta.
- Chicken: Boneless, skinless chicken breasts work best, or use thighs for a richer taste.
- Seasonings: You’ll need Italian seasoning, onion powder, and salt and pepper.
Make it Easy
While I recommend using fresh Roma tomatoes for the best flavor, you can easily swap in a can of diced tomatoes for convenience. Just mix them with the other ingredients as instructed.
You can also use leftover, rotisserie, or pre-cooked chicken instead of cooking it from scratch for this recipe. Again, follow the same instructions, and cook until it’s warmed through.
How to Store and Reheat
Store bruschetta pasta with chicken all in one airtight container, and keep it in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, with a bit of olive oil to help de-clump the angel hair pasta.
Serving Suggestions
It only makes sense to serve some bruschetta appetizers before the bruschetta chicken pasta is ready! I love this cheesy artichoke bruschetta or peach and strawberry bruschetta, since the pasta already has lots of tomatoes. This pasta also pairs well with Caesar salad, my favorite garlic bread, and a nice glass of wine.
Bruschetta Chicken Pasta Recipe
Ingredients
- 1 pound angel hair pasta
- 1 pound roma tomatoes diced
- 1 small shallot minced (or ¼ red onion)
- 2 cloves garlic minced
- 3 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil divided
- salt and pepper to taste
- 1½ pounds chicken breasts
- ¾ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Balsamic glaze to serve
- grated Parmesan cheese to serve
Instructions
- Boil the pasta to al dente according to package directions. Drain the pasta and return it to the pot. Then, toss with some olive oil to keep it from sticking together.1 pound angel hair pasta
- In a bowl, combine the tomatoes, shallot, garlic, basil, balsamic vinegar, 1 tablespoon olive oil, salt, and pepper. Set aside.1 pound roma tomatoes, 1 small shallot, 2 cloves garlic, 3 tablespoons chopped basil, 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, salt and pepper to taste
- Season the chicken with salt, Italian seasoning, onion powder, and pepper.1½ pounds chicken breasts, ¾ teaspoon salt, ½ teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the chicken and sauté for a few minutes on each side until well browned on the edges and cooked through. Set aside on a plate to cool for 5 minutes. Then, slice into strips.3 tablespoons olive oil
- Add the bruschetta mixture to the skillet and cook for a minute or two until heated through.
- Add the pasta to the skillet and toss to combine with the bruschetta.
- Top with the chicken, a drizzle of balsamic glaze, and parmesan cheese.Balsamic glaze, grated Parmesan cheese
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bruschetta Chicken Pasta Step by Step
Cook the Pasta: Cook 1 pound of angel hair pasta to al dente according to package directions, then drain and return it to the pot. Toss it with some olive oil to keep it from sticking together, and set it aside.
Make the Bruschetta: In a bowl, combine 1 pound of roma tomatoes, 1 minced shallot, 2 cloves of minced garlic, 3 tablespoons of chopped basil, 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and a sprinkle of salt and pepper. Set aside.
Cook the Chicken: Season 1 ½ pounds chicken breasts with ¾ teaspoon of salt, ½ teaspoon of Italian seasoning, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper. Next, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the seasoned chicken and sauté for a few minutes on each side, until well browned on the edges and cooked through. Set it aside on a plate and let it cool for 5 minutes, then slice into thin strips.
Cook the Tomatoes: Add the tomato bruschetta mixture to the skillet and cook for a minute or two, until heated through.
Toss in the Pasta: Add the cooked pasta to the skillet, and toss to combine with the bruschetta.
Finish and Serve: Top the pasta and bruschetta with the sliced chicken, a drizzle of balsamic glaze, and parmesan cheese to serve!
