This bruschetta chicken pasta is one of my favorite ways to bring fresh summer flavors to the dinner table—fast.
It combines juicy seared chicken, sweet cherry tomatoes, basil, and a touch of balsamic over tender pasta.
Every bite tastes like sunshine, and it’s just as easy to whip up on a busy weeknight as it is impressive for guests.
Why You’ll Love This Recipe
Bursting with fresh tomato-basil flavor
A light but satisfying pasta dish
One-skillet chicken = easy cleanup
Ready in under 30 minutes
Crowd-pleaser for all ages
What You’ll Need (Ingredient Highlights)
Chicken breasts – Sear them golden for juicy, flavorful protein.
Spaghetti or penne – Any pasta shape works, but spaghetti or penne cling to the juices nicely.
Cherry tomatoes – Diced and juicy for that classic bruschetta texture.
Garlic & fresh basil – Aromatic and fresh flavor builders.
Balsamic vinegar – Adds brightness and tang.
Parmesan cheese – For a savory, nutty finish.
Olive oil & seasonings – To sear the chicken and coat the pasta with flavor.
Pro Tips Before You Start
Let your chicken rest after cooking before slicing—this keeps it juicy.
Use fresh basil, not dried. It makes a big difference in this dish.
Don’t wash the skillet after cooking the chicken—those golden bits add flavor to the pasta.
Add the tomato topping at the end to keep it fresh and vibrant.
How to Make Bruschetta Chicken Pasta
Step 1: Cook the pasta
Bring a pot of salted water to a boil and cook your pasta until al dente.
Drain and set aside.
Step 2: Season the chicken
Pat the chicken dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.
Step 3: Sear the chicken
Heat olive oil in a skillet over medium heat.
Add the chicken and sear until golden and cooked through.
Let it rest before slicing.
Step 4: Make the bruschetta topping
In a bowl, combine cherry tomatoes, garlic, basil, balsamic vinegar, olive oil, and a pinch of salt.
Toss and let sit.
Step 5: Flavor the pasta
Toss the cooked pasta in the same skillet with the leftover chicken juices.
Add olive oil if needed.
Step 6: Assemble the dish
Top the pasta with sliced chicken, spoon over the bruschetta topping, and sprinkle with Parmesan.
Garnish with extra basil and a drizzle of balsamic glaze.
What to Serve It With
Crusty garlic bread or focaccia
Simple arugula salad with lemon vinaigrette
Roasted vegetables on the side
Variations / Substitutions
Swap chicken for grilled shrimp or salmon
Use gluten-free pasta if needed
Add a handful of arugula or baby spinach to the tomato mixture
Try goat cheese instead of Parmesan for a tangy twist
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave.
Add a splash of water or broth to loosen the pasta if needed.
FAQs
Can I use store-bought bruschetta mix?
Yes, but fresh tomato and basil give the best flavor.
Can I grill the chicken instead of pan-searing?
Absolutely. Grilled chicken adds a nice smoky flavor.
What pasta works best?
Spaghetti and penne are ideal, but rotini or fusilli work well too.
How do I keep the chicken from drying out?
Don’t overcook it and let it rest before slicing.
Can I add vegetables to this pasta?
Yes! Roasted zucchini or bell peppers make great additions.
Is this dish spicy?
Not unless you add chili flakes. Feel free to sprinkle some if you like heat!
Final Thoughts
This bruschetta chicken pasta is everything I love in a meal: simple, colorful, and packed with fresh flavor.
Whether you’re cooking for your family or entertaining friends, it’s sure to be a hit—especially in tomato season.
One skillet, one pot, and you’re ready to dig into something truly delicious.
