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 and 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, Ten Minute Oven Baked Tostadas or this new favorite Bruschetta Chicken Pasta, it’s going in the “keep” pile. 30 minute meals are my jam.
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. It was basically what I ordered every time I went there, and that was a lot in my 20s. They even drizzled a lip-smacking balsamic glaze on top, but I usually skip that at home 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.
WHAT IS BRUSCHETTA?
Originating in Italy, this classic 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 the basil, garlic and olive oil, then served atop the toasted bread.
HOW TO MAKE BRUSCHETTA CHICKEN PASTA
You only need a few fresh ingredients to make this easy pasta recipe!
- Start by making 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!
- Boil some water and cook a 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 from sticking together as it sits.
- 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 the 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.
- 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, then 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.
HOW TO SERVE BRUSCHETTA CHICKEN PASTA
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 or Best Ever Cheesy Garlic Bread. Although, it can be a complete meal on it’s own and doesn’t necessarily need anything on the side.
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.
More delicious Italian inspired dishes to try:
- Authentic Pasta Carbonara
- Garlic Tomato & Shrimp Pasta
- Homemade Spaghetti Sauce
- One Pot Chicken Alfredo
- Antipasto Pasta Salad
Bruschetta Chicken Pasta
Ingredients
Bruschetta:
- 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
Instructions
Bruschetta:
- 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.
Notes
Nutrition
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.
Hi,
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.