Bruschetta Chicken Pasta Recipe

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes


For the Chicken

  • 1 pound boneless, skinless chicken breasts (2 large breasts)
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Bruschetta

  • 2 Roma tomatoes, seeded and diced
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta

  • 12 ounces dried pasta (penne, farfalle, or rotini work well)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish


1. Marinate the chicken: In a resealable bag, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper. Add the chicken breasts, seal the bag, and massage to coat. Marinate in the refrigerator for at least 30 minutes, or up to several hours.

2. Make the bruschetta: Combine diced tomatoes, red onion, basil, balsamic vinegar, olive oil, salt, and pepper in a medium bowl. Set aside to let the flavors meld.

3. Cook the pasta: Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.

4. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard marinade) and cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet, let rest for 5 minutes, then slice or shred.

5. Make the sauce: In the same skillet, heat the remaining olive oil over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Add the bruschetta mixture and cook for 3-4 minutes, stirring occasionally.

6. Deglaze: If using, add the white wine to the pan and scrape any browned bits from the bottom. Cook for about one minute, or until most of the liquid has evaporated.

7. Assemble: Add the cooked pasta and chicken to the skillet with the bruschetta sauce. Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick.

8. Finish and serve: Remove from heat and stir in the Parmesan cheese. Garnish with fresh basil leaves and enjoy immediately.


  • For a richer flavor, brown the chicken in a small amount of butter before marinating.
  • Try other pasta shapes! Fusilli or bowtie pasta works as well.
  • Add a pinch of red pepper flakes for a bit of heat.
  • Serve with a drizzle of balsamic glaze for an extra touch of sweetness and tang.
  • This recipe is easy to double for a larger crowd.


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