Bruschetta Pasta Recipe

Chicken bruschetta pasta served with sliced chicken over spaghetti, fresh cherry tomatoes, basil, and mozzarella.

5 from 4 votes

This Bruschetta Pasta brings together fresh tomatoes, tender chicken, and warm pasta in one easy dish, finished with a light balsamic drizzle.

Prep Time5

Cook Time25

Total Time30

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 568kcal

Author: Andrea

Ingredients

For the Pasta

1 lb uncooked pasta (long, thin noodles are preferred)
1 lb chicken breasts seasoned*
1/3 cup olive oil
6 cloves garlic minced
1/2 tsp ground black pepper
1 tsp kosher sea salt
3/4 cup pearl mozzarella
2 tbsp balsamic vinegar

For the Bruschetta Mixture

2 Tbsp olive oil
2 cloves garlic minced
2 1/2 cups cherry tomatoes diced
6-8 basil leaves julienned
2 tsp red wine vinegar or balsamic vinegar
1 tsp kosher sea salt
1/2 tsp ground black pepper

Instructions

Bring a large stock pot of water to a boil. Add the pasta and cook according to the package directions. Remove from heat, drain, and set aside.
While the pasta cooks, prepare the bruschetta mixture. In a medium bowl, combine the oil, garlic, tomatoes, basil, vinegar, salt, and pepper.
Grill or cook the chicken until it reaches an internal temperature of 160°F (71°C). Remove from heat and tent with foil for at least 5 minutes.
In a medium saucepan over medium heat, add olive oil and garlic. Cook for 1 minute, then reduce the heat to medium-low and continue cooking for 4–5 minutes, until the garlic is fragrant and lightly browned. Remove from heat and stir in the salt and pepper.
Add the garlic oil mixture to the pasta, then add the bruschetta mixture and toss gently with tongs to combine. Transfer to a large bowl or platter.
Top with pearl mozzarella and chicken, drizzle with balsamic, and serve immediately.

Notes

* I prefer seasoning my chicken with a blend of salt, pepper, paprika, garlic powder, dried basil, and dried parsley.

STORE Chicken Bruschetta Pasta leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended since the fresh tomatoes can release excess water and affect texture after thawing.

If refrigerated, let it sit briefly before reheating. REHEAT gently in a pan over low heat with a small splash of olive oil to help restore moisture and coating.

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