Let’s set the scene: It’s a Tuesday. The sun’s still hanging in the sky like it forgot to clock out. You’re tired but craving something that feels a little fancy—without the whole kitchen ordeal. Enter: Bruschetta Chicken Pasta. It’s got that same garden-fresh glow of a tomato-basil bruschetta, but tossed into a warm, twirly pasta hug. Yes, please.
I first made this dish after a backyard BBQ where the actual bruschetta went untouched (gasp!). I stared at a bowl of cherry tomatoes and basil and thought, What if these guys met carbs? A little grilled chicken, some balsamic magic, and boom—this pasta was born.
Now, it’s my go-to when I want something that tastes like summer vacation in Italy but feels like sweatpants and no dishes. Quick, vibrant, and deliciously low-stress.
Why You’ll Love This Bruschetta Chicken Pasta
Besides the fact that it’s pasta (automatic win), here’s what makes this dish a total keeper:
- Fresh and fast: No heavy sauces, just light, zippy flavors.
- Perfect for summer: Tomatoes and basil are peak-season stars.
- Protein-packed: Grilled chicken brings satisfying substance.
- Meal-prep ready: Easy to make ahead and enjoy all week.
- Crowd-pleaser: From picky kids to your foodie friends—everyone digs it.
Bruschetta Chicken Pasta is what happens when your favorite appetizer crashes a dinner party and steals the show.
Ingredients
Here’s your grocery list for this zesty pasta number:
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 pound penne pasta
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Ingredient Notes:
- Tomatoes: Go for ripe and juicy—grape tomatoes work too!
- Chicken: Leftover or rotisserie chicken? Totally fine.
- Parmesan: Freshly grated makes all the difference.
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne until al dente (about 9–11 minutes). Drain and set aside. - Make the Bruschetta Mixture:
In a large bowl, combine the cherry tomatoes, red onion, garlic, and fresh basil. Drizzle with balsamic vinegar and olive oil. Season generously with salt and pepper. Toss and let it sit for 5–10 minutes—like a tomato spa. - Heat It All Up:
In a large skillet over medium heat, add the drained pasta and tomato mixture. Stir gently until warmed through, about 4–5 minutes. - Add Chicken:
Toss in the sliced grilled chicken and stir to combine everything evenly. - Serve and Sprinkle:
Divide the pasta into bowls. Top with Parmesan cheese and a few basil leaves if you’re feelin’ extra.
Melania’s Tips for Perfect Bruschetta Chicken Pasta
- Let the tomato mix sit before heating—it helps the flavors marry.
- Use grilled chicken for smoky flavor, but pan-seared or baked works too.
- Want more depth? Add a pinch of crushed red pepper or a splash of white wine to the skillet.
- Chop finely for even bites—you want a bit of everything in every forkful.
Bake It With the Littles
This recipe is ideal for getting the kiddos involved:
- Let them halve cherry tomatoes with a plastic knife.
- Have them stir the bruschetta mix and “taste test” for salt.
- Give them control over the cheese sprinkle—just expect heavy hands.
It’s a great way to get them comfortable with fresh flavors and basic cooking steps. Pasta is the ultimate gateway, after all.
Meal-Prep Magic
Want this deliciousness on repeat all week?
- Make the bruschetta mix ahead and store it in the fridge up to 3 days.
- Grill extra chicken for lunch wraps, salads, or more pasta later.
- Store leftovers in airtight containers for up to 4 days.
- Reheat gently on the stove with a splash of water or broth to keep it silky.
Healthier Swaps Without Losing the Magic
Want to keep it light without losing flavor?
- Whole wheat or chickpea pasta: Adds fiber and protein.
- Skip the cheese: Or swap for a dairy-free version.
- Less oil: Use just 2 tbsp olive oil and add a splash of pasta water.
- Bulk it up with veggies: Try adding arugula, spinach, or roasted zucchini.
Estimated nutrition (per serving, based on 6 servings):
Calories: 480 | Protein: 30g | Fat: 18g | Carbs: 52g
Leftover Remix
Make your fridge your friend with these leftover ideas:
- Cold pasta salad: Serve chilled with extra basil and mozzarella balls.
- Wrap it up: Toss into a tortilla with spinach and goat cheese.
- Pasta frittata: Yes, that’s a thing. Add eggs and bake into a pie.
- Italian nachos: Toast some pita chips and top with warm pasta, cheese, and herbs.
Gift It Like a Pro
Need a comforting, fresh meal to drop off for someone?
- Pack pasta in one container, Parmesan in another.
- Include a cute card and a mini balsamic bottle for drizzling.
- Add a sweet touch: a couple of chocolate-dipped biscotti and a smile.
FAQs
Can I use a different pasta shape?
Absolutely—rotini, fusilli, or bowties all work.
What if I don’t have fresh basil?
Dried basil is fine in a pinch, but use less (about 1–1.5 teaspoons).
Can this be served cold?
Yes! It’s great as a chilled pasta salad for picnics and lunches.
Is this recipe gluten-free?
Not as written, but just swap for GF pasta and you’re golden.
Final Thought
Bruschetta Chicken Pasta is proof that simple ingredients can create something truly magical. It’s bright, satisfying, and full of summer soul. Whether you’re dining al fresco or plopped on the couch with a glass of rosé, this dish brings a little sunshine to your plate.
So grab those tomatoes and pour the balsamic—dinner’s about to get seriously delicious.