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Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh tomatoes and basil, pasta, balsamic vinegar and olive oil and topped with a quick, sauteed chicken breast. Simple and flavorful Chicken Bruschetta Pasta is ready in under 30 minutes!
If I can get a meal on the table in less than 30 minutes, like my Italian Sausage & Tortellini Skillet, Oven Baked Tostadas, or this new favorite Bruschetta Chicken Pasta, it’s going in the “keep” pile. 30-minute meals are my jam.Pin this recipe for later!
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Why I Love This Bruschetta Chicken Pasta Recipe
One of my favorite meals of all-time is the Bruschetta Chicken Pasta from TGI Fridays. Such a simple meal, but so delicious and filling.
They even drizzled a lip-smacking balsamic glaze on top, but I usually skip that unless I have a bottle on hand. Who knew it would be so easy to make at home?
I have made this recipe so many times I could do it in my sleep. I’ve often added more veggies, like zucchini and onions to amp up the flavor even more.
You can use different types of tomatoes if you have a favorite. Pick up some fresh heirloom tomatoes at your local farmer’s market for something truly magical.
Bruschetta Chicken Ingredients
- Roma Tomatoes – Fresh tomatoes make the best bruschetta, and really any type of tomato will work but Romas has very little liquid. In a pinch you could use canned, but I don’t recommend it.
- Garlic – Again, fresh is best. Peel and mince a few cloves.
- Basil – Did I mention fresh? Fresh herbs will add so much flavor. It’s best to tear basil rather than cut unless you’re going to use it right away.
- Balsamic Vinegar – The vinegar adds a lovely tanginess to this dish. I like to finish with a sweet balsamic glaze but I don’t miss it if I don’t have any on hand. It’s easy to make by just reducing balsamic vinegar on the stove, too.
- Salt and Pepper
- Pasta – To keep to the original I used Angel Hair Pasta which is a very thin, long noodle, like spaghetti.
- Chicken Breast – Pound thicker breast to an even thickness, or use chicken tenders. A simple salt and pepper seasoning is all you need but feel free to add additional seasoning.
How To Make Bruschetta Chicken Pasta
You only need a few fresh ingredients to make this easy recipe!
Get a detailed list of ingredients & instructions in the recipe card below.
Make the bruschetta: Dice a bunch of Roma tomatoes nice and small, making sure to remove the pulp and seeds. Drown the tomatoes with olive oil and balsamic vinegar and stir in some fresh basil and minced garlic. Season with salt and pepper and let the mixture sit and marinate while you prepare the rest of the meal. Make sure to taste – that’s the best part!
Cook the pasta: Boil some water and cook half of a box of angel hair pasta according to the package directions. Drain the water and drizzle some olive oil over the pasta and toss it to keep it from sticking together as it sits.
Cook the chicken: While the pasta is cooking, season a couple of chicken breasts with salt and pepper and saute them in olive oil. You could also bake chicken in the oven if you prefer, but I like the nice sear they get from the stovetop. Transfer the chicken to a plate and cover with foil to keep warm.
Cook the tomatoes and basil: Add some olive oil to the same skillet you used for the chicken, and add the bruschetta mixture, juices and all. Toss it until it’s warm.
Toss together, add chicken, and serve: Add the pasta and toss until it’s well coated. You can add a little more olive oil if the pasta seems a little dry. Serve topped with sliced chicken breast, and garnished with fresh basil. You could also grate some fresh Parmesan directly over the pasta if you like, and drizzle with a balsamic glaze for a little added sweetness.
What is Bruschetta?
Originating in Italy, this classic Bruschetta appetizer consists of fresh tomatoes, basil, garlic, and olive oil. It’s served as a snack or starter to a meal, with a side of toasted bread.
Some variations add balsamic vinegar, onions, or even Parmesan or Mozzarella cheese. The tomatoes are marinated with basil, garlic, and olive oil, then served atop the toasted bread.
I like to serve this meal with a crusty loaf of Italian bread and a crisp Caesar Salad. It also goes well with my garlic & herb Olive Oil Bread Dip, Cheesy Garlic Bread, or Focaccia Bread. Although, it can be a complete meal on its own and doesn’t necessarily need anything on the side.
- In order for the chicken to cook evenly, pound it lightly with a meat mallet or butterfly (slice in half through the center).
- Bruschetta Chicken Pasta will last about 3 days in the fridge if properly stored in an airtight container. Just reheat and serve, adding a drizzle of olive oil if the pasta seems dry.
- This dish will not freeze well.
More Italian Recipes
- Authentic Pasta Carbonara
- Garlic Tomato & Shrimp Pasta
- Homemade Spaghetti Sauce
- One Pot Chicken Alfredo
- Antipasto Pasta Salad
Bruschetta Chicken Pasta
- 1 pound Roma tomatoes about 6, seeded and diced
- 2 cloves garlic minced
- ½ cup torn fresh basil plus leaves for garnish if desired
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Chicken & Pasta:
- 1/2 pound Angel Hair Pasta half of a 16 ounce box
- 1-1 ½ pounds Boneless, skinless chicken breast (about 2)
- Balsamic glaze optional
- Combine ingredients in a medium bowl.
- Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.
Chicken & Pasta:
- Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
- Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
- Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
- To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed.
- Slice chicken breasts and add to the pasta.
- Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I have made this dish about 3-4 times since discovering this recipe! It’s so delicious and my family loves it.
Nice! Thanks for stopping by Andrea.
I made this tonight (9/2/22) and, as always when I try a recipe for the first time, I followed it to a “t”! It was AWESOME! Very easy to follow directions; was able to use freshly picked Basil from my Herb garden; and, I made sure my chicken breasts were of the same thickness for uniform cooking. I love being able to cook it all on the stove in one pot (plus my stock pot for cooking the pasta.). The flavors were outstanding! Thank you Kristin for bringing us this fantastic recipe!
You are so welcome Teresa! Love the feedback. Thanks for stopping by.
This was SO good. As a busy mom I’m always looking for quick, easy, delicious recipes and this hit the mark across the board! Definitely will be making this again.
Nice! Thank you for the awesome feedback Carla.
Thank you Emily and thanks for stopping by.
This is a new favorite for my boyfriend and I! We added some oregano, rosemary, and thyme to the chicken but neither of us could get over how yummy it was and how fast it was to make!
Love the feedback Katie! Thanks for stopping by.
So….if I am sautéing the chicken while the angel hair cooks as is directed, thats about 3 or 4 minutes because angel hair pasta is ready in a snap. Will the chicken also be done in this amount of time?
Hi Sherri, You’ll see in the instructions it says to drizzle the pasta with olive oil and that will keep it from sticking. The chicken requires several minutes per side. It’s ok to let the pasta sit as long as you’ve followed the directions and drizzled the olive oil.
Hi everybody! I made this chicken bruschetta and I really liked it…thinking about adding fresh mushrooms next time around and seeing how it turns out! Do have a question for you kristin..can you freeze this meal?
Technically you *can* freeze it. The chicken by itself will freeze really well. However the pasta and tomatoes probably won’t survive when defrosted.
Have you ever used any other type of tomato in this recipe? Larger tomato? Canned diced tomatoes drained? Looking forward to trying this!
I like Roma tomatoes because they don’t have a ton of juice. you can use other types pf tomatoes, just scoop out the pulp so you don’t end up with too much liquid at the end. I wouldn’t recommend canned tomatoes, unless you drain them really well first.
Made this for my 3 boys. Doubled recipe and pretty much followed recipe exactly as written. The boys loved it and were happy they had some leftover for their lunch the next day. Will definitely make this again.
That’s awesome Robin! Thank you so much for stopping by.
Delicious a family favorite!
Nice! Thanks for stopping by Lisa.
I made this tonight and it was really yummy! Unfortunately, my pasta got really sticky even after tossing with olive oil. I think I’ll cook the pasta last next time so it doesn’t sit in the pan at all. Also, is the balsamic glaze just balsamic vinegar? If not, I thought maybe there was a recipe for it missing. Thanks for this delish meal!
Hi Holly, the balsamic glaze is an optional ingredient. You can find it bottled in the vinegar section of the grocery store. It’s thicker than regular vinegar, more like a syrup. If you wanted to make it yourself you’d just simmer balsamic vinegar for a bit until it’s reduced by half. In regards to the pasta, you cook it while you’re cooking the rest of the dish, not before. Not sure if that’s what you did but letting it sit for a long time could make it sticky. You can of course just cook it last, like you mentioned.
This looks so delicious. I will try it soon. One question. Why do you remove the seeds from the tomatoes. Does it change the flavor?
It’s a personal preference for me. The insides of the tomatoes have a lot of liquid, so I prefer to just use the outer flesh. You could just chop up the tomato and call it done if you like.
It was very easy and tasty,I used pesto seasoned chicken and anazing
Thank you Tanya for stopping by and leaving your feedback.