How to Cook Perfect Bruschetta Chicken Pasta

Why You’ll Love This Recipe

I enjoy how this recipe combines the bright flavors of classic bruschetta with hearty pasta and protein-rich chicken. The tomatoes and basil keep it fresh, while the balsamic vinegar and olive oil add richness and depth.

I also appreciate that it all comes together quickly and does not require complicated steps. I can grill the chicken ahead of time or use leftover chicken to make it even faster. It feels elegant enough for guests but simple enough for everyday cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, grilled and sliced
1 pound penne pasta
2 cups cherry tomatoes, halved
1/4 cup red onion, finely chopped
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup balsamic vinegar
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions

1. I cook the penne pasta according to the package instructions until al dente. I drain it and set it aside.

2. In a large bowl, I combine the halved cherry tomatoes, finely chopped red onion, minced garlic, and fresh basil. I add the balsamic vinegar and olive oil, then season with salt and pepper. I toss everything together until well combined.

3. In a large skillet over medium heat, I add the cooked pasta and pour in the tomato mixture. I gently stir and heat everything through, allowing the flavors to blend.

4. I add the grilled, sliced chicken to the skillet and toss it with the pasta until evenly distributed.

5. I serve the pasta in bowls and top each portion with grated Parmesan cheese.

Servings and Timing

This recipe makes about 4 servings.

I usually spend around 10 to 15 minutes preparing the ingredients and about 15 minutes cooking, bringing the total time to approximately 30 minutes.

Variations

I sometimes swap penne for rotini or farfalle if that is what I have on hand. When I want extra creaminess, I stir in a small spoonful of cream cheese or a splash of heavy cream.

For added texture, I mix in toasted pine nuts. If I want more vegetables, I add spinach or zucchini to the skillet and let them soften slightly before serving. I also like using mozzarella pearls for a caprese-style twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm the pasta gently in a skillet over low heat with a small drizzle of olive oil to keep it from drying out. I can also microwave individual portions in short intervals, stirring in between until heated through.

I do not usually freeze this dish because the fresh tomatoes and basil are best enjoyed fresh.

FAQs

Can I use rotisserie chicken instead of grilled chicken?

Yes, I often use rotisserie chicken when I want to save time. I simply shred or slice it and toss it into the pasta.

Can I make this pasta cold as a pasta salad?

I can easily serve it chilled. I let the pasta cool completely before mixing everything together, and I sometimes add a little extra olive oil for moisture.

What type of balsamic vinegar works best?

I prefer a good-quality balsamic vinegar with a slightly sweet flavor. It balances the acidity of the tomatoes beautifully.

How do I keep the pasta from drying out?

I make sure not to overcook the pasta and add a drizzle of olive oil when reheating. Tossing it gently also helps maintain moisture.

Can I prepare this dish ahead of time?

I can prep the tomato mixture and grill the chicken in advance. When ready to serve, I simply cook the pasta and combine everything for the freshest flavor.

Conclusion

I always enjoy how this bruschetta chicken pasta delivers fresh, vibrant flavors with very little effort. The combination of juicy chicken, sweet tomatoes, and fragrant basil makes it a reliable favorite in my kitchen. Whenever I need a quick and satisfying meal, this is one recipe I happily return to again and again.

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