Too hot to turn on the oven today? This Bruschetta Chicken Pasta is the perfect solution for your family.
It brings the bright flavors of a garden-fresh summer right to your table. You can have this beautiful, restaurant-quality meal ready in under 40 minutes tonight.
Why You Will Love This Recipe
This dish is a total winner for busy weeknights. It uses simple ingredients that feel incredibly fresh and light.
Your kids will love the tender chicken and fun pasta shapes. You will love how the sweet balsamic glaze balances the savory garlic. It is a balanced meal that satisfies everyone at the table.
Simple Cooking Steps
Making this meal is very straightforward and stress-free. You simply boil your pasta while the chicken sears to a perfect golden brown.
The secret is letting the tomatoes marinate for a few minutes. This creates a natural sauce that tastes like a sunny Italian afternoon. Even beginner cooks can master this dish on the first try.
Ingredients You Will Need
Most of these items are likely already in your pantry or fridge.
- 12 oz penne pasta
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon dried Italian seasoning
- 4 large Roma tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chiffonade
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic glaze
- Salt and black pepper to taste
Step-by-Step Directions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- In a medium bowl, combine tomatoes, garlic, half the basil, and 1 tablespoon oil. Season with salt and pepper and set aside to marinate.
- Season the chicken pieces with Italian seasoning, salt, and pepper.
- Heat the remaining oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown. Ensure the internal temperature reaches 165°F.
- Add the cooked pasta and reserved water to the skillet. Toss everything to coat over low heat.
- Remove the skillet from heat. Gently fold in the prepared tomato bruschetta mixture.
- Serve immediately with remaining basil, Parmesan cheese, and a drizzle of balsamic glaze.
Best Ways to Enjoy It
Serve this warm in large bowls for a cozy feel. The vibrant red tomatoes look beautiful against the golden chicken.
Pair it with a simple side salad or crusty garlic bread. For a special touch, enjoy it outside on your patio. It turns a regular Tuesday into a lovely summer memory.
Storage and Reheating
You can store leftovers in an airtight container in the fridge. They will stay fresh for up to three days.
To reheat, use a microwave or a small skillet. Add a tiny splash of water to keep the pasta moist. The flavors actually deepen and blend even more by the next day.
Tips for Best Results
- Do not skip reserving the pasta water for a silky sauce.
- Use the freshest Roma tomatoes you can find at the market.
- Avoid overcooking the chicken so it stays juicy and tender.
- Marinate the tomatoes first to let the garlic flavor develop.
- Add a handful of extra fresh basil right before serving.
- Double the batch if you are feeding a larger crowd.
- Drizzle the balsamic glaze just before eating for the best look.
Ways to Switch It Up
- Swap penne for whole wheat pasta for extra fiber.
- Use fresh mozzarella pearls instead of Parmesan for a creamy twist.
- Add a pinch of red pepper flakes for a little heat.
- Try shrimp instead of chicken for a different protein option.
Common Questions
Can I make this ahead of time?
Yes, you can prep the tomato mix earlier in the day. Just cook the pasta and chicken when you are ready to eat. This keeps the textures fresh and perfect.
What if I don’t have balsamic glaze?
You can make a quick version by simmering balsamic vinegar. Reduce it in a small pan until it becomes thick and syrupy. It adds that essential sweet finish to the dish.
I hope this fresh Bruschetta Chicken Pasta brings a little joy to your table. It is the perfect way to celebrate the bright flavors of the season with those you love. Happy cooking!
— Lidia
Ingredients
- 12 oz penne pasta
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon dried Italian seasoning
- 4 large Roma tomatoes, diced
- 3 cloves garlic , minced
- 1/4 cup fresh basil, chiffonade
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic glaze
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente; drain and reserve 1/2 cup of pasta water.
- In a medium bowl, combine the diced tomatoes, minced garlic, half of the fresh basil, and 1 tablespoon of olive oil; season with salt and pepper and set aside to marinate.
- Season the chicken pieces with Italian seasoning, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat; add chicken and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Add the cooked pasta and reserved pasta water to the skillet with the chicken, tossing to coat over low heat.
- Remove the skillet from heat and fold in the prepared tomato bruschetta mixture.
- Serve immediately garnished with the remaining basil, Parmesan cheese, and a drizzle of balsamic glaze.
