Bruschetta Chicken Pasta Recipe

I turned bruschetta’s bright cherry tomatoes, fragrant basil, and tender chicken into Balsamic Chicken Penne, a surprisingly fresh pasta that begs the question of why I hadn’t made it sooner.

I always end up making this bruschetta chicken pasta when I want something bright but not fussy. Tender chicken breasts mix with bursty cherry tomatoes and fresh basil to give you that bruschetta vibe in a bowl, but heartier.

I like how the flavors sing without trying too hard, and you can call it one of my Good Italian Dishes if you want a label. Sometimes I overcook the pasta, sometimes I skip a step, but it still keeps pulling people back for seconds.

Give it a try when you want something fresh, a little bold, and totally satisfying.

Ingredients

• Pasta: Carby backbone, gives energy and texture, holds the sauce well.
• Chicken: Lean protein, builds muscle, keeps dish satisfying and not too heavy.
• Cherry tomatoes: Bright, juicy, give sweet and tangy pop, lots of vitamin C.
• Balsamic vinegar: Adds rich sweet acidity, deepens flavor, balances tomatoes and cheese.
• Basil: Fresh herbal lift, aromatic, adds bright peppery notes and freshness.
• Mozzarella: Creamy, mild, melts into strings, gives cool richness and soft texture.
• Parmesan: Salty umami spark, grassy nutty finish, great for finishing and depth.
• Garlic and olive oil: Garlic punch with healthy fat, builds savory base and aroma.

Ingredient Quantities

• 12 oz pasta (penne, fusilli or rigatoni)
• 1 lb boneless skinless chicken breasts
• 3 tbsp extra virgin olive oil, divided
• 3 cloves garlic, minced
• 2 pints cherry tomatoes, halved
• 1/4 cup balsamic vinegar
• 1 tsp honey or sugar (optional)
• 1 cup fresh basil leaves torn or chopped
• 8 oz fresh mozzarella, diced or bocconcini
• 1/2 cup freshly grated Parmesan cheese
• 1 small shallot finely chopped (optional)
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz pasta until just al dente according to package instructions; before draining, scoop out and save about 1 cup of the starchy pasta water, then drain the pasta.

2. While the water heats, pat 1 lb chicken breasts dry and cut into bite sized pieces; season with salt and pepper. Heat 1 to 1 1/2 tbsp extra virgin olive oil in a large skillet over medium high heat and cook the chicken until golden and cooked through, about 6 to 8 minutes total; transfer to a plate and let rest a couple minutes.

3. In the same skillet add the remaining olive oil (about 1 1/2 to 2 tbsp), then add 3 cloves minced garlic and the finely chopped shallot if using; cook 30 to 45 seconds until fragrant but not brown.

4. Add 2 pints halved cherry tomatoes and 1/2 tsp red pepper flakes if you like heat; season lightly with salt and pepper and sauté until tomatoes soften and start to blister, about 4 to 6 minutes.

5. Pour in 1/4 cup balsamic vinegar and add 1 tsp honey or sugar if you want to tame the acidity; stir and let the vinegar reduce a couple minutes while you scrape up the browned bits from the pan for flavor.

6. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water a splash at a time until the sauce is silky and coats the pasta nicely.

7. Remove the skillet from heat and fold in 1 cup torn fresh basil, 8 oz diced fresh mozzarella or bocconcini, and 1/2 cup freshly grated Parmesan; toss gently so the mozzarella warms but doesn’t completely melt into a blob.

8. Taste and adjust salt, pepper and a little more olive oil if you want it richer; finish with extra basil and more grated Parmesan for serving.

9. Quick hacks: cut the tomatoes and chicken the night before to save prep time, or roast tomatoes at 425 F for 12 to 15 minutes instead of sautéing for a deeper flavor; always save pasta water, it makes the sauce cling.

10. Serve warm, and remember the dish tastes even better after it sits 10 minutes so the flavors marry, though it’s great right away too.

Equipment Needed

1. Large pot for boiling the pasta, you’ll want room to save about a cup of pasta water
2. Large skillet or sauté pan (10 to 12 inch) for searing chicken and making the sauce
3. Colander for draining pasta
4. Chef’s knife for cutting chicken, tomatoes, shallot and basil
5. Cutting board
6. Tongs or a pasta fork for tossing pasta and chicken together
7. Wooden spoon or silicone spatula to scrape up browned bits and stir
8. Measuring cups and spoons plus a microplane or box grater for the Parmesan
9. Plate or shallow bowl to rest the cooked chicken and a small cup to hold the reserved pasta water

FAQ

Bruschetta Chicken Pasta Recipe Substitutions and Variations

• Pasta (12 oz)
  • Whole wheat penne or fusilli, for more fiber and a nuttier bite
  • Gluten free pasta (brown rice, corn or chickpea) if you need GF, cook to package directions
  • Zucchini noodles, for a low carb swap, add at the end so they dont go soggy
• Chicken (1 lb)
  • Boneless skinless thighs, juicier and more forgiving on the heat
  • Rotisserie chicken, quick shortcut — shred and toss in
  • Firm tofu or tempeh, for a vegetarian option, press well and pan-sear
• Fresh mozzarella (8 oz)
  • Burrata, for extra creaminess, tear and fold in right before serving
  • Feta or goat cheese, for a tangy punch, use a bit less cause theyre saltier
  • Shredded mozzarella or provolone, melts smoothly if you prefer a melty finish
• Balsamic vinegar (1/4 cup)
  • Red wine vinegar + 1 tsp honey or sugar to mimic the sweet tang
  • Aged balsamic reduction or glaze, more intense and glossy if you want sweeter finish
  • Sherry vinegar with a pinch of sugar, bright but still slightly sweet

Pro Tips

– Save and use that starchy pasta water, but add it slowly. A few splashes at a time will emulsify the balsamic and oil into a silky sauce that actually clings to the pasta, dont dump it all in at once.

– Get the chicken hot and seared, dont crowd the pan. A quick golden crust locks in juices, then let it rest a couple minutes before tossing back in so it stays tender instead of dry.

– Blistering tomatoes in the pan or roasting them at 425 F for 12 to 15 minutes gives way more depth than just softening. If the sauce tastes too bright, a teaspoon of honey or sugar tamed with the balsamic will round it out.

– Fold in basil and mozzarella off the heat, so the cheese warms but doesnt totally melt into one blob. Also let the mozzarella sit at room temp a bit or drain bocconcini so it doesnt water down the sauce.

– Season as you go and taste like you mean it. Finish with a drizzle of good olive oil and extra grated Parmesan, and let the dish sit 5 to 10 minutes before serving so flavors marry.