Seafood Pasta Salad
Make a bright, flavorful Seafood Pasta Salad with shrimp, scallops, and fresh vegetables. Easy steps...
30
total time
4
servings
450 kcal
calories
Introduction
Bruschetta Chicken Pasta is a bright, flavorful dinner that marries the best elements of classic Italian bruschetta with comforting pasta and protein-packed seared chicken. This recipe takes crunchy, garlic-rubbed bread toppings — diced tomatoes, fresh basil, olive oil, and a hint of balsamic — and transforms them into a vibrant sauce that coats pasta and complements tender slices of chicken. It’s an ideal weeknight meal when you want something that feels fresh and slightly elevated without a long ingredient list or complicated steps. In this article you'll find a clear ingredient list, step-by-step preparation and cooking instructions, plating and serving suggestions, tips for substitutions and dietary adjustments, and sensible storage and make-ahead advice. The dish scales easily for families or small dinner parties and adapts well to seasonal produce. Use ripe summer tomatoes and fragrant basil for the best bruschetta flavor; in cooler months, cherry tomatoes or high-quality canned tomatoes can still deliver satisfying results. A quick sear on the chicken builds flavor through caramelization, while finishing the pasta with the bruschetta mix (instead of heavy cream or a long-simmered sauce) keeps the dish light and fresh. This approach results in a balanced meal: bright tomato acidity, herbaceous basil, garlicky warmth, and satisfying protein and carbs. This introduction also includes practical notes on timing — expect about 25–35 minutes total hands-on time depending on how fast you dice vegetables and boil pasta. Whether you’re feeding a family, preparing meal-prep portions, or serving friends, bruschetta chicken pasta is a versatile, crowd-pleasing option that highlights fresh ingredients and straightforward technique.
Gathering Ingredients
Before you begin cooking, gather high-quality, fresh ingredients to make this bruschetta chicken pasta sing. Key items include boneless, skinless chicken breasts or thighs (trimmed and pounded to even thickness for uniform cooking), your favorite dried pasta (penne, rotini, or spaghetti work well), ripe tomatoes (Roma, vine-ripened, or cherry tomatoes halved), fresh basil leaves, garlic, extra-virgin olive oil, balsamic vinegar or glaze, salt and black pepper, and optionally red pepper flakes for heat. For added richness, a handful of grated Parmesan or Pecorino Romano will lift the final dish. If you like a little green, baby spinach or arugula folded in at the end adds freshness and texture. Pantry staples like Italian seasoning, a splash of white wine, or a bit of lemon zest can be used to tweak flavor. For a lighter version, use whole-wheat or legume-based pasta to increase fiber and protein; for a gluten-free option, select a certified gluten-free pasta and ensure that any other ingredient like balsamic is gluten-free. When selecting tomatoes, choose those that are firm but yielding and smell fresh and sweet at the stem — taste matters here because bruschetta flavor depends on tomato quality. Fresh basil should be bright green with no dark spots; wash and spin-dry leaves before chopping. Plan your mise en place: mince garlic, dice tomatoes, chiffonade basil, measure olive oil and vinegar, and grate cheese if using. Having everything ready before you heat the skillet speeds the process and avoids overcooking the chicken or pasta. For a slightly smoky edge, you can quickly toast the tomatoes in a pan with a bit of olive oil before mixing them with basil and garlic. This ingredient step ensures a streamlined cooking process, better flavor extraction, and a more enjoyable cooking experience overall.
Prep the Chicken
Properly preparing the chicken is crucial for juicy, flavorful results. Start by trimming excess fat and connective tissue from boneless, skinless chicken breasts or thighs. If using breasts, place them between sheets of plastic wrap and gently pound to an even thickness — about 3/4 inch — so they cook uniformly. Season both sides liberally with salt, cracked black pepper, and a light dusting of garlic powder or Italian seasoning. For extra flavor, marinate the chicken briefly (15–30 minutes) in a mix of olive oil, minced garlic, lemon zest, and chopped basil, but this step is optional and the chicken still cooks beautifully when seasoned immediately before searing. Heat a large skillet over medium-high heat and add a tablespoon or two of olive oil. When the oil shimmers, add the chicken and sear without moving for 4–5 minutes per side for breasts (slightly less for thinner cutlets, slightly more for larger pieces) until golden brown and cooked through to 165°F (74°C) internal temperature. Avoid crowding the pan; cook in batches if necessary. After cooking, let the chicken rest on a cutting board for 5 minutes; this locks in juices and makes slicing neater. Slice the chicken into thin strips or bite-sized pieces depending on your serving preference. If you prefer, you can grill the chicken instead of pan-searing to add smoky flavor. For shorter cook times or a lighter finish, poaching the chicken breast in savory broth is another option — just be mindful that poached chicken won’t develop the same caramelized crust. Reserve any pan drippings to deglaze with a splash of white wine or chicken broth; those fond bits add depth when you toss the pasta later. This prep step ensures moist, flavorful protein that complements the bright tomato-basil bruschetta elements of the dish.
Cooking Process
With ingredients prepped and chicken resting, move on to the pasta and sauce assembly. Bring a large pot of salted water to a roaring boil — it should taste like the sea — and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions) because it will finish cooking when combined with the sauce. While the pasta cooks, prepare the bruschetta mix: in a bowl, combine diced tomatoes (drained slightly if very juicy), minced garlic, chopped basil, a tablespoon of balsamic vinegar, a generous drizzle of extra-virgin olive oil, salt, pepper, and optional red pepper flakes for heat. Taste and adjust acidity or seasoning. In the skillet used for the chicken, add a touch more olive oil and briefly sauté any reserved aromatics or a splash of minced shallot for a minute to pick up browned bits from the pan; deglaze with a splash of white wine or chicken stock if desired. Drain the pasta, reserving a cup of pasta water. Return the pasta to the pot or a large skillet over low heat and add the bruschetta mixture, the sliced chicken, a handful of grated Parmesan, and 1/4 cup of reserved pasta water. Toss vigorously so the pasta absorbs the tomato juices and the cheese emulsifies with olive oil to create a silky coating. Add more pasta water by tablespoons until the desired consistency is reached. Finish with torn basil and a drizzle of extra-virgin olive oil or a few drops of balsamic glaze for sweetness and shine. Check seasoning one last time. The keys here are timing and texture: slightly undercooked pasta, bright fresh bruschetta tossed in hot pasta, and little pasta water to bind the sauce will yield a glossy, well-coated final dish. Serve promptly while warm, letting diners add extra cheese or pepper at the table.
Assemble the Pasta
Assembling the dish correctly ensures balanced flavor and an appealing texture. Start by transferring the al dente pasta into a large mixing bowl or back into the empty pasta pot. Add the bruschetta mixture — tomatoes, garlic, basil, olive oil and balsamic — plus the sliced chicken. Toss gently but thoroughly to distribute ingredients evenly. Add reserved pasta water gradually to loosen and bind the mixture; the starch in the pasta water helps create a cohesive sauce that clings to each noodle. Stir in grated Parmesan or Pecorino for umami depth and creamy mouthfeel; use freshly grated cheese rather than pre-grated varieties for better melt and flavor. If using leafy greens like baby spinach or arugula, fold them in at this point so they wilt slightly from the pasta’s residual heat without becoming soggy. Taste and correct seasoning: you may need to add more salt, cracked black pepper, or a squeeze of lemon to brighten the overall profile. If you want a little more richness without heavy cream, a tablespoon of ricotta stirred through yields a silky finish. For a lighter option, keep the dish focused on olive oil and lemon, letting the tomatoes and basil take center stage. Use tongs to plate generous portions, creating height rather than flattening the pasta — this produces a more restaurant-quality presentation and helps any extra sauce or olive oil pool at the base for flavor. Garnish with more torn basil, a drizzle of extra-virgin olive oil, and a final dusting of grated cheese. Proper assembly guarantees that each bite contains a little pasta, tomato, basil and chicken for a balanced and satisfying meal.
Final Presentation
Presentation elevates a simple weeknight meal into something special. For bruschetta chicken pasta, focus on color contrast and texture. Serve on white or neutral-toned plates to let the bright red tomatoes and vivid green basil pop. Twirl or pile the pasta in the center to create height, then arrange sliced chicken on top or nestle it around the mound. Add a final flourish of torn fresh basil leaves and a light drizzle of extra-virgin olive oil or reduced balsamic glaze for glossy shine and a hint of sweet acidity. Finish with a generous grating of Parmigiano-Reggiano and a few grinds of black pepper; for heat lovers, a pinch of crushed red pepper flakes over the top adds visual interest and a spicy kick. For texture contrast, serve with toasted garlic crostini or thinly sliced grilled bread rubbed with raw garlic and a brush of olive oil — this echoes classic bruschetta and provides a crunchy companion. A wedge of lemon on the side allows diners to add brightness if they prefer. Garnishing with microgreens or finely sliced scallions can bring a modern restaurant touch. If plating for a dinner party, preheat plates slightly so the pasta stays warm longer, and consider serving family-style in a wide shallow bowl so guests can help themselves. The perfect presentation is simple: keep elements fresh and uncluttered, let the natural colors shine, and provide small bowls of extra cheese and chili flakes at the table. This final stage highlights the freshness of the bruschetta ingredients while celebrating the satisfying cook of the chicken and the comfort of warm, well-coated pasta.
Tips & Variations
This section covers helpful tips and tasty variations so you can adapt the recipe to your pantry, preferences, or dietary needs. For quicker prep, buy pre-cooked rotisserie chicken and fold it in at the end — this reduces total time and is great for busy weeknights. Swap chicken breasts for thighs for more forgiving, juicier meat; thighs also pair well with bolder seasonings. If you prefer a vegetarian version, omit chicken entirely and add roasted or grilled vegetables such as zucchini, eggplant, or mushrooms; add a can of chickpeas for protein. For a lighter plate, use whole wheat or chickpea pasta, and reduce the amount of cheese. Gluten-free pasta works fine — choose a brand that holds up well after tossing. To make the dish creamier, stir in 1/4 cup of mascarpone or ricotta at the end; to intensify flavor, add a spoonful of sun-dried tomato paste or a handful of chopped roasted red peppers. Herbs matter: swap basil for fresh oregano or parsley for a different herbaceous note. Add olives or capers for a briny twist. If tomatoes aren’t in season, use a good-quality can of San Marzano tomatoes—drain and chop them before adding — or use slow-roasted cherry tomatoes to concentrate sweetness. For smoky depth, finish with a splash of charred lemon juice or a few drops of smoked paprika in the sear. To keep the dish low-sodium, reduce added salt and rely on lemon zest and fresh herbs for brightness. These variations offer flexibility so the recipe can be tailored to what you have on hand, seasonality, and dietary choices while preserving the essence of bruschetta flavors married to pasta and chicken.
Make-Ahead & Storage
Bruschetta Chicken Pasta is best enjoyed fresh, but you can prepare components ahead to save time. Make the bruschetta topping (tomato, basil, garlic, olive oil and balsamic) up to a day in advance and store it in an airtight container in the refrigerator; add any watery juices back into the pasta as you toss to reclaim flavor. Cook, slice, and refrigerate the chicken for up to 3 days, or freeze cooked chicken for up to 2 months in a freezer-safe container. Pasta can be cooked ahead and tossed with a light coating of olive oil to prevent sticking; store in the fridge for up to 2 days. When reheating, do so gently: warm pasta in a skillet over low heat with a splash of reserved pasta water or chicken broth to restore creaminess and prevent drying out. Combine with the bruschetta mix and chicken just until heated through — avoid overheating to preserve the fresh tomato texture. If you want to assemble entire casseroles ahead, combine pasta, chicken, and a portion of the bruschetta (avoid adding too much raw tomato until serving), then bake briefly at 350°F (175°C) until warmed. For freezing assembled portions, omit fresh basil and raw tomatoes; add those fresh at thawing and reheating to maintain brightness. Label containers with dates and use the oldest items first. Leftovers stored properly will keep well for 2–3 days in the refrigerator; when reheating, add herbs, a drizzle of olive oil or lemon juice, and a fresh sprinkle of Parmesan to revive flavors. These make-ahead and storage tips help you enjoy the dish throughout the week without losing the vibrant characteristics that make bruschetta chicken pasta so appealing.
Bruschetta Chicken Pasta Recipe
Easy bruschetta chicken pasta with seared chicken, cherry tomatoes, garlic and basil. Ready in 30 minutes — fresh, flavorful, and family-friendly.
total time
30
servings
4
calories
450 kcal
ingredients
- - 2 boneless, skinless chicken breasts 🍗
- - 8 oz (225 g) penne pasta 🍝
- - 2 cups cherry tomatoes, halved 🍅
- - 3 cloves garlic, minced 🧄
- - 1/4 cup fresh basil, chopped 🌿
- - 1/4 cup grated Parmesan cheese 🧀
- - 3 tbsp olive oil 🫒
- - Salt and black pepper to taste 🧂
- - 1 tbsp balsamic vinegar 🧴
- - 1/4 tsp red pepper flakes (optional) 🌶️
instructions
- 1. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- 2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 3. Season the chicken breasts with salt and black pepper on both sides.
- 4. Add the chicken breasts to the skillet and cook for about 6-7 minutes per side, or until cooked through and no longer pink inside. Remove the chicken from the skillet and let it rest.
- 5. In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and red pepper flakes (if using). Cook for about 1 minute until fragrant.
- 6. Add the halved cherry tomatoes and balsamic vinegar to the skillet. Cook for 4-5 minutes, stirring occasionally until the tomatoes soften and release their juices, creating the bruschetta sauce.
- 7. Slice the cooked chicken into bite-sized pieces and return them to the skillet with the tomato mixture. Stir to combine.
- 8. Add the cooked pasta to the skillet and toss everything gently to evenly coat the pasta with the bruschetta chicken sauce.
- 9. Remove from heat and stir in the fresh basil and grated Parmesan cheese.
- 10. Serve immediately, garnished with extra basil or Parmesan if desired. Enjoy your flavorful Bruschetta Chicken Pasta!
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