Bruschetta Chicken Pasta – The Almond Eater

May 9, 2024

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A classic Italian appetizer is transformed into an irresistible one-skillet dinner in this simple Bruschetta Chicken Pasta recipe! Ready in just 25 minutes, it’s perfect for impressing guests or busy weeknights.

bruschetta chicken pasta on a plate with a fork and fresh basil on top

Whether it’s a hectic week or you’re craving a restaurant-quality meal, this bruschetta chicken pasta recipe has you covered. Just like the dish on the TGI Friday’s menu, it’s an unforgettable dinner that delivers crave-worthy Italian flavors after just 25 minutes in the kitchen.

Everything you love about classic Italian bruschetta is in this chicken bruschetta pasta: freshly chopped tomatoes seasoned with garlic, fresh basil, olive oil, parmesan cheese, and balsamic vinegar. The only difference is that instead of serving the bruschetta mixture on crostini, it’s tossed with seared chicken breasts and freshly cooked pasta!

You can’t go wrong with this easy weeknight dinner. It’s hearty and filling, has bright and savory flavors even the pickiest eaters will love, and is ready in less than 30 minutes!

Recipe features

Like traditional bruschetta, simple ingredients create a symphony of sweet, tart, savory, and herby flavors in every bite!
It’s made almost entirely in one skillet, just like my sun-dried tomato chicken skillet.
It’s ready in 25 minutes, making it perfect for family dinners, casual last-minute gatherings, and date nights at home.

Ingredients

Pasta – I used spaghetti, but any pasta goes! Angel hair, linguine, or fettuccine are great long-cut options, while short-cut pasta, like penne, farfalle, or rotini, will trap the sauce in its nooks and crannies.

Chicken breasts – Boneless skinless chicken breasts are pounded to an even thickness to help them cook evenly and quickly. Boneless chicken thighs work, too, but they’ll take slightly longer to cook.

Balsamic vinegar – A drizzle of good quality balsamic vinegar brings the signature tangy sweetness of traditional bruschetta to the dish.

Grape tomatoes – Tomatoes are a bruschetta staple. In this dish, I like making the bruschetta tomato sauce with grape tomatoes because they’re available year-round and always taste juicy and sweet. If you happen to make this dish during tomato season (summer through early fall), feel free to experiment with other varieties, such as cherry tomatoes, Campari tomatoes, or Roma tomatoes.

Fresh basil – The fresh basil leaves are non-negotiable in bruschetta-style recipes because dried basil just doesn’t have the same punch of flavor.

Parmesan cheese – Opt for freshly grated parmesan cheese to elevate the sauce.

Balsamic glaze – This is technically an optional garnish, but its rich and sweet flavors take the finished dish to the next level. You can find balsamic glaze in most grocery stores but it’s also easy to make from scratch (head to the Tips to learn how).

Instructions

Step 1: Cook the pasta. If you haven’t already, cook the pasta in a large pot of salted, boiling water until al dente. Reserve ¼ cup of the pasta water, then drain the rest.

Step 2: Pound and season the chicken. While the pasta is cooking, pound the chicken breasts to an even thickness and season both sides with Italian seasoning and salt.

two chicken breasts on a cutting board with wax paper over top

Step 3: Sear. Heat the oil in a large skillet over medium heat. Once hot, add the chicken, smooth side down, and sear until they’re cooked through and golden brown on both sides. Transfer to a plate.

two chicken breasts cooking in a skillet

Step 4: Make the sauce. Deglaze the now-empty skillet with some of the reserved pasta water. Add the balsamic vinegar, tomatoes, and garlic, then sauté until the tomatoes soften. Next, whisk in the basil and parmesan until the cheese is melted and the sauce is smooth.

balsamic vinegar, grape tomatoes, and garlic cooking in a skillet

Step 5: Assemble. Add the cooked pasta to the skillet and toss to coat in the sauce. Add the chicken back into the skillet, then garnish with a drizzle of balsamic glaze, extra basil, and parmesan. Enjoy!

close-up of bruschetta chicken pasta in a skillet with fresh basil on top

Tips and FAQs

For the best results and unforgettable Italian-inspired flavors, use the freshest, high-quality ingredients you can find. I’m talking about ripe and juicy tomatoes, fragrant fresh basil leaves, fresh garlic cloves, and quality aged balsamic vinegar.
To make your own balsamic glaze, simmer balsamic vinegar with a touch of honey or brown sugar in a saucepan over low heat until it thickens to a syrupy consistency. Drizzle it over the chicken and store the extras in an airtight container in the refrigerator for up to 1 week.
Want to turn this into a pasta bake? Combine the cooked pasta and sauce in a baking dish, nestle in the seared chicken breasts, and top with shredded mozzarella cheese. Bake at 350ºF for 15 to 20 minutes or until the cheese is golden and bubbly.

Tip

Pound each chicken breast to an even ¼ to ½-inch thickness to help them sear evenly.

Variations

Add more veggies – Consider sautéing diced bell peppers, onions, and sliced mushrooms before adding the reserved pasta water and the remaining sauce ingredients. Add spinach leaves, chopped artichoke hearts, or sliced black olives during the last few minutes of cooking.
Instead of chicken – Try substituting the chicken with cooked shrimp, turkey breasts, or Italian sausage.
Vegetarian – Add more veggies and use your favorite plant-based protein instead of the chicken, like tofu cubes, tempeh, cannellini beans, seitan chicken, or chickpeas.
Gluten-free – Feel free to swap the regular pasta noodles for brown rice, quinoa, chickpea pasta, or your favorite gluten-free pasta for a gluten-free version.

Serving suggestions

The bruschetta chicken pasta is a flavor-packed and satisfying main dish you can pair with Italian-inspired dishes. If you want to go all out, start the meal with a classic Caprese salad or an antipasto platter with an assortment of cured meats, cheeses, olives, and marinated vegetables.

On the side, pair the chicken dish with vibrant vegetable-forward side dishes, like roasted asparagus, mushrooms, broccoli artichokes, bell peppers, or zucchini. You can’t go wrong with lots of crusty Italian bread or garlic bread, as well!

Can I bake the chicken in the oven for this recipe?

Absolutely. Instead of searing the pounded and seasoned chicken, place it on a parchment-lined baking sheet and bake at 400ºF for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F. Let the chicken rest off of the heat for 5 minutes before nestling it into the pasta and sauce.

Can I air fry the chicken for this recipe?

Sure! Lay the pounded and seasoned chicken breasts in a single layer in the air fryer basket and cook at 380ºF for 4 minutes. Flip and continue cooking for 2 to 6 minutes or until the chicken is cooked through and golden brown.

Check out my air fryer chicken breast guide for more tips.

Can I use leftover chicken?

Yes, this dish can definitely be made with the leftover chicken already in your fridge. I’ll toss my pre-cooked and shredded chicken into the tomatoes and pasta when I’m in a hurry to get this meal on the table.

Can I use canned tomatoes?

I much prefer the garden-fresh flavor of fresh tomatoes in this chicken skillet but a can of diced tomatoes will work if fresh tomatoes are unavailable or out of season. Just drain any excess liquid from the can before adding them to the dish to prevent the sauce from becoming too watery.

Storage

Refrigerator: After the leftover bruschetta pasta and chicken have cooled to room temperature, transfer them to an airtight container and store in the fridge for 3 to 4 days.

Freezer: The cooled leftovers also freeze well for 2 to 3 months. Thaw the pasta and chicken overnight in the refrigerator before reheating on the stovetop or in the microwave.

close-up of bruschetta chicken pasta on a plate with a fork and fresh basil on top

More chicken skillet dinners

If you made this easy chicken and pasta dinner, be sure to leave a comment and star rating below. Thanks!