Bruschetta Chicken Pasta

A delicious and easy chicken dinner with pasta and bruschetta. Tomatoes, fresh basil, garlic, and olive oil coat al dente pasta and quick sauteed chicken.

This recipe is an adaptation of one of my favorite side dishes, bruschetta rice. The great thing about this pasta version is that it's almost an all-in-one dinner. I like to serve it next to an easy side salad.

Jump to:

• Ingredients and Substitutions
• Instructions
• Storage
• Top tip
• 📖 Recipe
• Food safety

Ingredients and Substitutions

• Olive oil
• Lemon Juice. Balsamic vinegar works well too.
• Fresh basil
• Salt and pepper
• Shaved parmesan. Grated or shredded will work also.
• ½-inch thick chicken breasts. These can be sliced in half or pounded down to be thinner.
• Diced tomatoes. 1-2 cans of diced tomatoes, drained, can be substituted.
• Minced garlic
• Red pepper flakes
• Bowtie pasta. I also like to use penne or mini farfalle.

>>See the recipe card for quantities.

Instructions

STEP 1: Make the bruschetta mixture: In a medium bowl, combine the olive oil, lemon juice, salt, red pepper flakes, garlic, tomatoes, and basil to the mixture and toss to coat and evenly mix together. Cover and set aside for later. 

STEP 2: Cook the noodles. Fill a large pot up with 6 quarts of water and 2 teaspoons of salt. Bring the water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and transfer back to the pot.

STEP 3: Cook the chicken. While the water for the noodles comes to a boil, season the chicken with 1 teaspoon of salt and ½ teaspoon of pepper. Heat a large skillet over medium-high heat. Once it’s hot, add the oil and allow it to heat through until the oil shimmers. Add the chicken to the pan, reduce the heat to medium and cook the chicken for 8 minutes total, turning halfway through, or until no longer pink in the middle. Remove the chicken from the pan to a plate to cool for about 5 minutes.

STEP 4: Add the bruschetta to the noodles. While the chicken is cooling pour the bruschetta mixture into the pot with the noodles. Turn the heat on low and fold the mixture together and allow the bruschetta to cook with the pasta for 2-3 minutes. Transfer the noodles to a large bowl.

QUICK TIP: Don't forget to salt and pepper as you complete these steps. Try a bite, if you think it needs a pinch of salt, toss it in! If the mixture seems a little dry, drizzle in some additional olive oil.

STEP 5: Top the pasta with chicken. While the bruschetta pasta cooks, slice the chicken into 2-inch by ½-inch strips and top the pasta with the chicken strips and the parmesan. Serve warm.

Storage

Store the finished recipe in an airtight container, in the fridge, for up to 5 days.

These ingredients don't stand up well to freezing.

Top tip

This recipe is delicious served cold and hot. Craving pasta salad instead of hot pasta? Toss the dish in the fridge and serve it cold!

📖 Recipe

Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.