So, I Gotta Tell You About Bruschetta Chicken Pasta
Alright, so Bruschetta Chicken Pasta. I’m telling you, this is my go-to when I want something that looks (and honestly tastes) way fancier than the mess my kitchen usually is. It started as one of those, “what can I possibly do with this sad-looking chicken breast and the tomatoes I bought on sale?” situations. Spoiler: it quickly turned into my family’s accidental favorite, and now even my little brother asks for it. Funny story—first time I made this, forgot to cook the pasta. We had bruschetta chicken…and no pasta. You live and learn!
Why You’ll Love This (Or: Why I Keep Making It)
I make this when I want dinner that feels light but still fills you up—also, it gives me an excuse to eat more cheese, which is honestly my main food group. My family goes crazy for this just because it’s the kind of thing you can garnish like you’re on one of those glossy food magazines, but it cooks up pretty quick. Oh, and when I can’t be bothered to do a pile of dishes? Everything basically happens in two pans. (You know me, queen of “minimal clean-up”—which is just code for laziness!)
What You’ll Need (And Maybe Swap If You Must)
- 2 medium boneless, skinless chicken breasts (but thighs work if you want it juicier—sometimes I use whatever’s on sale, not gonna lie)
- A big handful of cherry tomatoes, halved (if you’ve got Roma or grape tomatoes, use those! Or in a pinch, I’ve totally used canned—just rinse off the juice)
- 2–3 cloves garlic, minced (I am a little… generous with garlic, but you do you)
- 1 tablespoon olive oil (or as much as makes your pan look shiny)
- 250g pasta (penne, spaghetti, sneaky macaroni—my grandmother only buys Barilla, but I promise any pasta won’t ruin your friendship)
- ¼ cup fresh basil, chopped (I never measure, just get a leafy handful—you can use dried, but flavor takes a nap)
- ½ cup shredded Parmesan (I’ve even used crumbled feta on laundry day—go wild)
- Salt and black pepper, to taste
- Balsamic glaze, to drizzle (optional. Or make your own, but honestly, store bought doesn’t make you a bad person)
How I Actually Make Bruschetta Chicken Pasta
- Get the pasta going: Big pot, lots of salted water, bring it to a boil (I go with “salty as the sea” like every chef on YouTube says). Chuck the pasta in, cook till al dente—or until it’s just a hair softer if you’re not a dental hygienist. Drain, but save a mug of the pasta water. Trust me, you’ll see why.
- Chicken time: Pat your chicken dry with some paper towel (I once skipped this and everything got weirdly watery). Season with salt and pepper—sometimes cayenne if I’m feeling wild. Heat olive oil in a skillet on medium-high; once it shimmers, lay the chicken in. Let it do its thing (don’t poke!), about 5-6 minutes on the first side, 3-4 on the other, till it’s nicely golden and cooked through. Pull it out and let it rest while you handle the rest—resting makes it juicier (I swear—I used to not believe it either).
- Tomato-basil magic: Same pan, toss in a touch more oil if it’s looking dry. Garlic goes in for about 30 seconds (keep it moving so it doesn’t do the burning thing). Then in go the tomatoes, a bit of salt, and a good half of your basil. Cook until the tomatoes look jammy and some burst. This is where I usually sneak a taste, and sometimes add a pinch of sugar if the tomatoes are blah.
- Bring it together: Pasta in the pan with your saucey tomatoes. If it looks dry, splash in that reserved pasta water a little at a time, stirring or tossing with tongs. Slice the rested chicken (as thick or thin as you like, I don’t judge) and either stir it through or lay it on top.
- The final touches: Sprinkle over Parmesan (let it get a little melty), the rest of your basil, and drizzle with balsamic glaze. Take a step back, admire your work and—if you’re me—grab your phone for an obligatory dinner photo. Not for Instagram, just for the group chat!
Notes (Stuff I Learned, Sometimes the Hard Way)
- If your tomatoes are a bit bland, a tiny pinch of sugar and a splash of vinegar can wake them up. I tried lemon once. Not my best move.
- Leftover chicken from another meal works here. Cold rotisserie chicken? Boom, even faster. (Just heat it in with the tomatoes at the end.)
- Pasta water really is magic. I used to think it was a myth, but now I save a bit every time, just in case (old habit die hard).
Things I Tried (Some Worked, Some… Not Really)
- Tried swapping basil for cilantro—nope, that was a swing and a miss. Dill, though, is surprisingly nice in a pinch. Not traditional, but my cousin liked it.
- I once swapped the Parmesan for goat cheese because that’s what was left after my “cheese board for one” Friday. It was creamy, but kind of overpowered the tomatoes. Maybe skip unless you’re a die-hard goat cheese fan.
- Threw in a handful of baby spinach when I was trying to feel healthy. It wilts right in and you feel like a responsible adult for a few minutes.
If You Don’t Have the “Right” Gear
I usually use my big nonstick skillet for this, but honestly, any pan that holds everything and doesn’t stick will work. Don’t have a garlic press? Just smash the garlic with the flat of a knife. Can’t find your colander (happens more than I’ll admit)? I’ve drained pasta with a pot lid—carefully, or you end up wearing your dinner. Been there!
About Storing This Pasta (Reality Check)
You can stick leftovers in a sealed container in the fridge for 2-3 days. Though honestly, in my house it never lasts more than a day—someone always sneaks into the fridge. I actually think it tastes even better the next day, as everything kind of soaks in. Serious Eats has a nifty guide on reheating pasta if you want to avoid that dry-reheated-pasta sitch.
How We Serve This in My Family
A big family bowl in the middle of the table is classic at our place. I like to serve it with extra balsamic glaze to drizzle, and sometimes a wedge of crusty bread—just so nobody fights over who gets to mop up the sauce. My mum always sneaks in a side salad. Not required, but… balance, right?
A Few Tips I (Obviously) Learned the Hard Way
- I once tried rushing the step where the chicken rests. Sliced it right away—juice everywhere, and not in a good way. Give it a minute, your patience (or lack thereof) shows in the bite.
- Don’t overcook the pasta or it turns out kind of gluey when you toss it with the tomato. Actually, I find it works better if it’s a little underdone when you mix it in and then let it finish in the sauce.
- If you forget to save pasta water, a dash of hot tap water with a pinch of salt is okay, just… maybe don’t tell any Italians I said that.
FAQ: The Real Questions I Get (Including From My Dad…)
- Can I make this with precooked chicken? Totally. Just warm it up with the tomatoes before tossing with your pasta. Otherwise, it all gets kind of cold-fast. (Learned that one the fun way!)
- Is there a veggie version? Yup, ditch the chicken—use grilled eggplant or mushrooms. It’s not exactly the same, but honestly, the tomato bit kinda steals the show anyway.
- What kind of pasta works best? Short pasta is less messy, but I use whatever’s half-open. I’m not the noodle police. Check out this rundown on pasta shapes from Simply Recipes if you want to get nerdy about it.
- How can I make it ahead? Mix up the tomato topping in advance, keep it in the fridge, and grill up chicken when you’re ready. Pasta is best cooked right before you eat though—it tends to soak up sauce and gets dry.
- What about leftovers? Refrigerate, then microwave with a splash of water—don’t try freezing, chicken goes mushy (learned that the hard way so you don’t have to!).
- Can I use jarred bruschetta mix? Sure, in a pinch! Check the label for added sugar or oil. Homemade always wins, but you’re not on a cooking competition show (unless you are, then ignore me).
Oh and—slight detour—I promise this is way more fun with music. I played this Italian cooking playlist last time and nearly burnt the garlic from grooving too hard. Oops.
Give this Bruschetta Chicken Pasta a whirl, and honestly, feel free to let it get a little messy. That’s how you know it’s real home cooking.
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz spaghetti or linguine pasta
- 3 medium ripe tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
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1Season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side or until fully cooked. Let rest, then slice thinly.
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2Cook pasta according to package instructions until al dente. Drain and set aside.
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3In a bowl, combine diced tomatoes, chopped basil, minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper.
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4Add the cooked pasta to a large bowl. Toss with the tomato mixture until well combined.
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5Top the pasta with sliced chicken and sprinkle with grated Parmesan cheese. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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