Introduction
Hey there, dinner dreamers! Do you ever have those nights when you’re craving something absolutely delicious, bursting with fresh flavors, but also, like, super easy to whip up? I know I do! And let me tell you, this Bruschetta Chicken Pasta recipe is an absolute lifesaver. It’s the kind of meal that feels fancy enough for company, but is so simple, you can totally make it on a busy weeknight. Think vibrant tomatoes, fragrant basil, tender chicken, all tossed with delicate angel hair pasta. It’s seriously a hug in a bowl!
Why You’ll Love This Recipe
- Lightning Fast: Seriously, from start to finish, you’ll be enjoying this tasty dish in under 30 minutes!
- Effortlessly Easy: No complicated steps here, just simple tossing and cooking. Anyone can make this!
- Perfect for Gifting (or Sharing!): Make a big batch and share it with a neighbor or friend. It travels beautifully!
- Always a Crowd-Pleaser: From picky eaters to seasoned foodies, everyone goes wild for the bright, fresh flavors of bruschetta in pasta form.
Ingredients
Here’s what you’ll need to create this pasta magic. Don’t worry, most of these are pantry staples!
- 2 cups halved cherry tomatoes: These are like little bursts of sunshine in every bite.
- ¼ cup chopped fresh basil leaves, plus 2 tablespoons chopped fresh basil leaves: Fresh basil is key for that authentic bruschetta flavor.
- 2 tablespoons extra virgin olive oil, plus 1 ½ tablespoons extra virgin olive oil, plus 2 tablespoons extra virgin olive oil: Good olive oil makes a difference, so use your favorite!
- 2 tablespoons balsamic vinegar: Adds a lovely tang that balances the sweetness of the tomatoes.
- 1 ½ teaspoons Italian seasoning, plus ½ teaspoon Italian seasoning: This little blend brings all those classic Italian herbs together.
- 2 teaspoons minced garlic: Because garlic makes everything better, right?
- 1 teaspoon kosher salt, plus 1 teaspoon kosher salt: Kosher salt has a nice, clean flavor and dissolves well.
- ½ teaspoon fresh cracked black pepper, plus ½ teaspoon fresh cracked black pepper: Freshly cracked pepper has so much more punch!
- 8 ounces angel hair pasta: This delicate pasta cooks up super fast and is perfect for soaking up all those delicious flavors.
- 2 boneless, skinless chicken breasts (1 ½ lbs total): We’ll get these perfectly cooked and sliced.
- 1-2 tablespoons balsamic glaze (optional drizzle): This is like a sweet, syrupy hug for your pasta!
- ¼ cup freshly shredded parmesan cheese (optional topping): A little sprinkle of parmesan always makes things better.
How to Make It
Alright, let’s get cooking! Grab your apron, and let’s make some deliciousness.
- Get your bruschetta mixture ready: In a medium bowl, combine your halved cherry tomatoes, ¼ cup of that gorgeous fresh basil, 2 tablespoons of olive oil, balsamic vinegar, 1 ½ teaspoons of Italian seasoning, minced garlic, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Give it a good toss to combine everything. This is going to be your flavor bomb! Set it aside to let those flavors mingle.
- Cook your pasta: While your bruschetta mixture is doing its thing, get your angel hair pasta cooking according to the package directions. I always like to reserve about ½ cup of that starchy pasta water before draining – it’s like liquid gold for sauces!
- Season your chicken: Now, let’s get those chicken breasts seasoned. Sprinkle them with the remaining 1 teaspoon of kosher salt, the ½ teaspoon of Italian seasoning, and the other ½ teaspoon of black pepper. Make sure they’re coated nicely.
- Cook the chicken: Heat 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully add your seasoned chicken breasts. Cook them for about 6-8 minutes per side. You want them to be golden brown and cooked all the way through. Once they’re done, take them out of the skillet and let them rest on a cutting board for about 5 minutes. This resting step is crucial for juicy chicken! Then, slice them into bite-sized pieces.
- Sauté the bruschetta mixture: Add the remaining 2 tablespoons of olive oil to the same skillet (less washing, yay!) over medium heat. Pour in that lovely tomato and basil mixture from your bowl. Let it cook for about 5-7 minutes, stirring occasionally. You want the tomatoes to start to soften and release their juices.
- Bring it all together: Now for the grand finale! Add your drained angel hair pasta and that reserved ½ cup of pasta water to the skillet with the tomato mixture. Toss everything together until the pasta is beautifully coated and heated through. The pasta water will help create a light, delicious sauce.
- Serve it up! Divide the pasta among your bowls. Top each serving with those perfectly sliced chicken pieces. Finish it off with the remaining 2 tablespoons of fresh basil, a drizzle of balsamic glaze if you’re feeling fancy, and a generous sprinkle of parmesan cheese. Enjoy your masterpiece!
Substitutions & Additions
Feeling inspired to switch things up? I love that about you! Here are a few ideas:
- Chicken: If you’re not a chicken fan, try shrimp! Just adjust the cooking time. For a vegetarian option, skip the chicken altogether or add some chickpeas or white beans.
- Pasta: While angel hair is my go-to for its quick cooking time and delicate texture, feel free to use spaghetti, linguine, or even penne.
- Tomatoes: If you can’t find cherry tomatoes, diced Roma tomatoes will work, just make sure they’re ripe and flavorful.
- Veggies: Want to add more greens? Toss in some spinach or arugula in the last minute of cooking the pasta and tomato mixture. Some sautéed mushrooms or bell peppers would also be delicious!
Tips for Success
A few little tricks I’ve learned along the way to make this recipe even better:
- Don’t Overcook the Pasta: Remember, the pasta will continue to cook slightly when you toss it with the sauce. Aim for al dente!
- Rest Your Chicken: I cannot stress this enough! Resting the chicken makes it so much more tender and juicy.
- Taste and Adjust: Always taste your food! You might want a little more salt, pepper, or even a pinch of red pepper flakes for a little heat.
- Prep Ahead: You can chop your tomatoes and basil, mince your garlic, and even season your chicken a few hours in advance. This makes assembly even faster.
How to Store It
Leftovers? Lucky you! This Bruschetta Chicken Pasta is still delicious the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm it in a skillet over low heat with a splash of water or broth, or microwave it until heated through. I find that adding a tiny bit of liquid when reheating helps keep the pasta from drying out.
FAQs
Can I make this recipe ahead of time?
You can prepare the tomato mixture and season the chicken ahead of time, but it’s best to cook the pasta and combine everything just before serving for the freshest taste and texture.
Is this recipe spicy?
This recipe isn’t inherently spicy. However, you can easily add a pinch of red pepper flakes to the tomato mixture or sprinkle some on top if you like a little heat!
What kind of chicken should I use?
Boneless, skinless chicken breasts are used here for convenience. You could also use chicken thighs, just adjust the cooking time as they may take a little longer.
Bruschetta Chicken Pasta
A delicious and easy weeknight dinner featuring tender chicken, fresh tomatoes, basil, and pasta with a bruschetta-inspired flavor profile.
Equipment
- Medium bowl
- Large skillet
- Cutting board
- apron
Ingredients
Bruschetta Mixture
- 2 cups cherry tomatoes, halved
- 0.25 cup fresh basil leaves, chopped plus 2 tablespoons for serving
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1.5 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 0.5 teaspoon fresh cracked black pepper
Chicken and Pasta
- 8 ounces angel hair pasta
- 2 boneless, skinless chicken breasts 1 ½ lbs total
- 1 teaspoon kosher salt for seasoning chicken
- 0.5 teaspoon Italian seasoning for seasoning chicken
- 0.5 teaspoon fresh cracked black pepper for seasoning chicken
- 1.5 tablespoons extra virgin olive oil for cooking chicken
Optional Garnishes
- 1 balsamic glaze optional drizzle
- 0.25 cup freshly shredded parmesan cheese optional topping
Instructions
- In a medium bowl, combine halved cherry tomatoes, ¼ cup fresh basil, 2 tablespoons olive oil, balsamic vinegar, 1 ½ teaspoons Italian seasoning, minced garlic, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to combine and set aside.2 cups cherry tomatoes, halved
- Cook angel hair pasta according to package directions. Reserve about ½ cup of pasta water before draining.2 cups cherry tomatoes, halved
- Season chicken breasts with the remaining 1 teaspoon kosher salt, ½ teaspoon Italian seasoning, and ½ teaspoon black pepper.2 cups cherry tomatoes, halved
- Heat 1 ½ tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. Remove chicken from skillet, let rest for 5 minutes, then slice into bite-sized pieces.2 cups cherry tomatoes, halved
- Add the remaining 2 tablespoons of olive oil to the same skillet over medium heat. Pour in the tomato and basil mixture and cook for 5-7 minutes, stirring occasionally, until tomatoes soften and release juices.2 cups cherry tomatoes, halved
- Add the drained pasta and reserved ½ cup pasta water to the skillet with the tomato mixture. Toss until pasta is coated and heated through.2 cups cherry tomatoes, halved
- Divide pasta among bowls. Top with sliced chicken. Garnish with remaining 2 tablespoons fresh basil, balsamic glaze (optional), and parmesan cheese (optional). Enjoy!2 cups cherry tomatoes, halved
Notes
For a vegetarian option, skip the chicken and add chickpeas or white beans. You can also add spinach or arugula in the last minute of cooking the pasta and tomato mixture.