Bruschetta Chicken Pasta Recipe

The Ultimate Bruschetta Chicken Pasta Recipe You’ll Make on Repeat

I absolutely fell in love with this bruschetta chicken pasta the moment I first tasted it in my kitchen. After making it countless times and serving it to friends and family, I can confidently say it’s become my go-to recipe when I want something that feels fancy but doesn’t require hours in the kitchen.

The combination of juicy, herb-marinated chicken topped with fresh bruschetta mixture and served over perfectly cooked pasta creates a meal that’s both comforting and sophisticated. I’ve tweaked this recipe over time to make it absolutely perfect, and I’m excited to share all my secrets with you today.

Ingredients Section

For the Chicken Marinade:

1 pound boneless, skinless chicken breasts – Choose breasts that are similar in thickness for even cooking
1/4 cup extra virgin olive oil – Don’t skimp on quality here; it makes a difference in flavor
3 garlic cloves, minced – Fresh garlic is essential; pre-minced loses too much flavor
1 teaspoon dried basil – While fresh basil goes in the topping, dried works better for marinating
1/2 teaspoon salt – Use sea salt or kosher salt for better flavor distribution
1/2 teaspoon black pepper – Freshly ground pepper adds more depth than pre-ground
1/4 teaspoon dried oregano – A little goes a long way with this herb
1/4 teaspoon crushed red pepper flakes – Adjust to your heat preference

For the Bruschetta Topping:

2 cups cherry tomatoes, halved – Choose firm, ripe tomatoes for the best texture
4 garlic cloves, minced – Yes, more garlic! It’s what makes this dish amazing
3 tablespoons fresh basil, chopped – Never substitute dried basil here; fresh is non-negotiable
2 tablespoons sweet onion, finely diced – Yellow or Vidalia onions work best
2 teaspoons olive oil – This helps the flavors meld together beautifully
Salt and pepper to taste – Season generously to bring out the tomato flavors

For Assembly:

4 ounces fresh mozzarella cheese, sliced – Fresh mozzarella melts better than shredded
2 tablespoons balsamic glaze – You can buy this or make your own by reducing balsamic vinegar
12 ounces penne pasta – The ridges in penne hold the bruschetta mixture perfectly
Additional fresh basil for garnish – Because you can never have too much basil
Freshly grated Parmesan cheese (optional) – For an extra layer of flavor

Note: This recipe serves 4 people generously or 6 people as smaller portions.

Variations

Dairy-Free Options:

Replace mozzarella with dairy-free cheese alternatives or simply omit the cheese
Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy
Ensure your balsamic glaze doesn’t contain any hidden dairy ingredients

Protein Alternatives:

Substitute chicken with turkey cutlets for a leaner option
Use firm tofu or tempeh for a vegetarian version
Try this with salmon fillets for an omega-3 boost

Flavor Enhancements:

Add sun-dried tomatoes to the bruschetta mixture for deeper flavor
Include artichoke hearts for Mediterranean flair
Stir in some spinach or arugula for extra greens
Use flavored pasta like herb or spinach varieties

Gluten-Free Adaptations:

Replace regular pasta with gluten-free alternatives
Ensure all seasonings and balsamic glaze are certified gluten-free

Cooking Time

Prep Time: 20 minutes (plus 2 hours marinating time)
Cooking Time: 25 minutes
Total Time: 45 minutes (active cooking time)

Equipment You Need

Large ziplock bag or shallow dish – For marinating the chicken evenly
Meat mallet or rolling pin – To pound chicken to even thickness for consistent cooking
Oven-safe skillet – Cast iron works best for searing and transferring to oven
Large pot – For boiling the pasta
Mixing bowls – At least two medium bowls for preparing components
Sharp knife – Essential for properly dicing tomatoes and mincing garlic
Cutting board – Preferably separate ones for raw chicken and vegetables
Measuring cups and spoons – For accurate ingredient portions
Colander – For draining the pasta

How to Make Bruschetta Chicken Pasta

Prepare the Chicken Marinade

Start by placing your chicken breasts between plastic wrap and gently pound them to about 3/4-inch thickness. This ensures even cooking and prevents dry, overcooked edges while the center finishes cooking. Transfer the chicken to a large ziplock bag or shallow dish. In a small bowl, whisk together olive oil, minced garlic, dried basil, salt, pepper, oregano, and red pepper flakes until well combined.

Marinate the Chicken

Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, though overnight is even better for maximum flavor. The acids and oils in the marinade will tenderize the meat while infusing it with Mediterranean flavors.

Prepare the Bruschetta Mixture

While the chicken marinates, combine halved cherry tomatoes, minced garlic, chopped fresh basil, diced onion, and olive oil in a medium bowl. Season with salt and pepper, then toss gently to combine all ingredients. Let this mixture sit at room temperature for about 30 minutes before cooking to allow the flavors to develop and meld together beautifully.

Preheat and Prep

Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 375°F and bring a large pot of salted water to boil for the pasta. Having everything ready before you start cooking ensures a smooth process from start to finish.

Sear the Chicken

Heat an oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Remove the chicken from the marinade (don’t discard the marinade) and place it in the hot skillet. Sear for 2-3 minutes per side until golden brown, creating a beautiful crust that locks in juices. The chicken won’t be fully cooked at this point, which is exactly what we want.

Add Toppings and Bake

Top each chicken breast with a slice of fresh mozzarella, then spoon a generous amount of the bruschetta mixture over each piece. Reserve about half of the bruschetta mixture for later use with the pasta. Drizzle with balsamic glaze and transfer the skillet to the preheated oven for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

Cook the Pasta

While the chicken bakes, cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining, as this starchy water helps bind everything together. Drain the pasta and immediately return it to the pot off the heat.

Combine and Serve

Toss the hot pasta with the remaining bruschetta mixture and a splash of pasta water if needed. Slice the finished chicken and arrange it over the pasta. Garnish with fresh basil leaves and additional Parmesan cheese if desired, then serve immediately while everything is still warm.

Additional Tips for Making this Recipe Better

I always make extra bruschetta mixture because it’s fantastic on its own with crusty bread as an appetizer while the main dish finishes cooking.
Don’t skip the meat pounding step – I learned this the hard way when my first attempt resulted in unevenly cooked chicken with dried edges.
I’ve found that letting the tomato mixture sit for at least 30 minutes dramatically improves the flavor as the salt draws out the tomato juices.
My secret weapon is adding a splash of pasta water to the bruschetta and pasta mixture, which helps everything come together beautifully.
I always use a meat thermometer to check doneness rather than guessing, ensuring perfectly cooked chicken every time.
For meal prep, I marinate multiple chicken breasts at once and freeze them individually for quick weeknight dinners.

How to Serve Bruschetta Chicken Pasta

This dish looks stunning when served family-style in a large, shallow bowl with the sliced chicken arranged on top of the pasta. For individual servings, twirl the pasta in the center of each plate, then fan the sliced chicken alongside it. Drizzle any remaining balsamic glaze around the plate for an elegant presentation. Fresh basil leaves scattered over the top add a pop of color and fresh aroma.

Consider serving with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the dish. Warm crusty bread is perfect for soaking up any extra juices and bruschetta mixture. For special occasions, I like to garnish each plate with a few whole cherry tomatoes and a sprig of fresh basil for restaurant-quality presentation.

Nutritional Information

Here’s the approximate nutritional breakdown per serving, making this a well-balanced meal that satisfies without being too heavy:

Calories: 520 calories per serving
Protein: 42 grams – excellent source of lean protein for muscle maintenance
Carbohydrates: 48 grams – provides sustained energy from the pasta
Fat: 18 grams – healthy fats from olive oil and mozzarella cheese

Make Ahead and Storage

Preparing in Advance:
You can marinate the chicken up to 24 hours ahead of time, which actually improves the flavor. The bruschetta mixture can be prepared up to 4 hours in advance and stored covered at room temperature.
Refrigerator Storage:
Leftover bruschetta chicken pasta keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually continue to develop overnight, making leftovers incredibly delicious.
Freezing Instructions:
While the complete dish doesn’t freeze well due to the fresh tomatoes and pasta texture, you can freeze the marinated raw chicken for up to 3 months. Thaw completely before cooking and use the same method described above.
Reheating Tips:
For best results, reheat gently in a covered skillet over low heat with a splash of chicken broth or water to prevent drying out. You can also reheat individual portions in the microwave, covered, in 30-second intervals until heated through.

Why You’ll Love This Recipe?

Incredibly Versatile and Adaptable: This recipe works beautifully as a hot dinner or cold pasta salad, making it perfect for any season or occasion. I’ve served it at dinner parties, family gatherings, and even packed it for picnic lunches with equal success.
Simple Ingredients, Extraordinary Flavor: The magic happens when basic pantry staples like garlic, basil, and tomatoes come together with perfectly seasoned chicken. You don’t need exotic ingredients to create something that tastes like it came from an upscale Italian restaurant.
Perfect for Meal Planning and Leftovers: The components can be prepped ahead of time, and leftovers taste even better the next day as flavors continue to meld. I often double the recipe specifically because I know my family will want it again within the week.
Crowd-Pleasing Appeal: This dish appeals to both adults and children, making it ideal for family dinners. The familiar flavors of chicken, pasta, and cheese combined with the fresh brightness of bruschetta create something everyone can enjoy.
Restaurant-Quality Results at Home: Despite its simple preparation, this dish looks and tastes impressive enough to serve to guests. The beautiful presentation and complex flavors make it feel special, even though it’s accessible enough for a weeknight dinner.