Bruschetta Chicken Pasta
A fresh and vibrant fusion of two Italian classics — juicy, seasoned chicken tossed with al dente pasta and a flavorful bruschetta mix of tomatoes, basil, garlic, and olive oil. Ready in 30 minutes, this dish is comfort food with a light, summery twist.
Equipment
- Large skillet
- Medium mixing bowl
- Pasta pot
- Cutting board
- Knife
- Wooden Spoon or Tongs
Ingredients
- 2 tbsp olive oil
- 500 g boneless skinless chicken thighs or breasts, diced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 300 g penne rigatoni, or farfalle pasta
- 2 cups fresh tomatoes diced
- 1/3 cup fresh basil leaves chopped
- 2 cloves garlic minced
- 1 tbsp balsamic vinegar
- 1/2 cup fresh mozzarella cubed (optional)
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a bowl, combine tomatoes, basil, garlic, olive oil, and balsamic vinegar. Let sit for at least 15 minutes.
- Season diced chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Add chicken and cook until golden and cooked through (about 7–10 minutes).
- In a large serving bowl, add pasta and half the bruschetta mixture. Toss gently.
- Add cooked chicken and remaining bruschetta. Toss again until well combined.
- Top with fresh mozzarella if using. Serve warm or at room temperature.
Notes
Let the bruschetta mixture rest before adding it to the pasta.
Use fresh tomatoes and basil for best flavor.
Can be served warm or cold — perfect for meal prep.
Easily adaptable: swap chicken with white beans or grilled veggies for a vegetarian version.
Nutrition
Calories: 460kcalCarbohydrates: 38gProtein: 32gFat: 20gSugar: 5g
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