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Bruschetta Chicken Pasta

A quick and flavorful pasta dish that combines the freshness of bruschetta with chicken, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz 12 oz (340 g) pasta (penne, rotini, or farfalle work well)
  • 1 lb 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp 2 tbsp olive oil (plus more for finishing)
  • Salt and freshly ground black pepper to taste
  • 1 tsp 1 tsp Italian seasoning or dried oregano
Bruschetta Topping
  • 4 cloves 4 cloves garlic, minced
  • 2 cups 2 cups cherry tomatoes, halved (or 3 medium tomatoes, seeded and diced)
  • 1/4 cup 1/4 cup red onion, finely diced (optional) If using, adds lovely flavor.
  • 1/4 cup 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
  • 1 tbsp 1 tbsp balsamic vinegar or balsamic glaze (optional) Adds depth of flavor.
Cheese and Sauce Ingredients
  • 1/2 cup 1/2 cup shredded mozzarella (or small fresh mozzarella balls)
  • 1/4 cup 1/4 cup freshly grated Parmesan
  • 1/2 cup 1/2 cup reserved pasta cooking water To help bind the sauce.
  • 2 tbsp 2 tbsp butter or 1/4 cup heavy cream (optional) For a silkier sauce.
  • Red pepper flakes to taste (optional) For a gentle heat.

Method
 

Prepare the Topping
  1. In a medium bowl, combine the halved cherry tomatoes, minced garlic, red onion (if using), sliced basil, balsamic vinegar, a pinch of salt, and a splash of olive oil. Stir and set aside.
Cook the Pasta
  1. Bring a large pot of salted water to a boil and cook pasta to 1 minute shy of package directions. Reserve 1/2 cup of the starchy pasta water, then drain and set aside.
Sear the Chicken
  1. In a large skillet over medium-high heat, heat 2 tbsp olive oil. Season the chicken with salt, pepper, and Italian seasoning. Cook in a single layer for 3–5 minutes per side until golden and cooked through. Remove chicken.
Build the Sauce
  1. In the same skillet, lower the heat and add garlic. Sauté for 30 seconds. Add pasta water and butter/cream. Bring to a gentle simmer.
Combine Pasta and Chicken
  1. Add the drained pasta and chicken back into the skillet and toss for a minute. Add more pasta water if it feels dry.
Finish the Dish
  1. Remove from heat, fold in the bruschetta topping, mozzarella, and Parmesan. Let residual heat soften the cheese. Taste and adjust seasoning. Garnish with basil and olive oil.

Notes

Make-ahead: Prep bruschetta topping ahead and combine with pasta just before serving. Store leftovers in an airtight container for up to 3 days.