My bruschetta chicken pasta recipe is a light and fresh dinner idea that gets me so excited for summer meals. Made with thinly-sliced chicken breasts, tender angel hair pasta, and homemade Italian bruschetta tomatoes coated in balsamic, this dish is so light and vibrant!
Angel Hair Pasta with Tomato Bruschetta and Sliced Chicken Breasts
I’ve always loved the simplicity of bruschetta, and I’ve been making my grilled bruschetta chicken for years. Both feature fresh tomatoes, tangy balsamic, and punchy basil, all of which I’ve brought to this vibrant chicken pasta dish! With warm weather on the way, I figured it was the perfect time to make this.
I pan sear some juicy chicken breasts, throw together a delicious bruschetta topping, then combine everything in one pan with fresh angel hair pasta. This meal comes together so easily, and it’s deliciously-filling while still feeling light.
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Marinate the Tomatoes!
For the most flavorful bruschetta, let your diced tomatoes, shallots, and garlic sit in the balsamic and oil for at least 10 minutes. I do this while the pasta boils. This brief marinating period allows the acidity of the vinegar to lightly pickle the shallots and mellow the raw garlic. When they finally hit the warm skillet, they’ll release a much more complex, sweet aroma than if you threw them in freshly chopped.
Bruschetta Chicken Pasta Recipe
Ingredients
- 1 pound angel hair pasta (*)
For the Bruschetta:
- 1 pound roma tomatoes (diced)
- 1 small shallot (or ¼ red onion, finely chopped)
- 2 cloves garlic (minced)
- 3 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 pinch salt and pepper
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (thinly-sliced**)
- ¾ teaspoon kosher salt
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1-2 tablespoons olive oil
Optional Toppings:
- fresh basil leaves
- grated Parmesan cheese
Instructions
- Boil the pasta to al dente according to package directions. Once cooked, drain and return to the pot. Toss with some olive oil to prevent sticking.1 pound angel hair pasta
- In a large bowl, combine the tomatoes, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and pepper. Set aside.1 pound roma tomatoes, 1 small shallot, 2 cloves garlic, 3 tablespoons chopped basil, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 pinch salt and pepper
- Season the chicken with salt, Italian seasoning, onion powder, and pepper.1½ pounds boneless, skinless chicken breasts, ¾ teaspoon kosher salt, ½ teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the chicken and sauté for a few minutes on each side, until browned on the edges and cooked through. Set aside on a plate to rest for 5-10 minutes. Then, slice into strips.1-2 tablespoons olive oil
- Add the bruschetta mixture to the skillet and stir until heated through.
- Add in the pasta and toss with the tomatoes.
- Top with the chicken, Parmesan cheese, and fresh basil leaves.fresh basil leaves, grated Parmesan cheese
Notes
- Reserve ½ cup of pasta water before draining. If the pasta looks dry when you toss it with the bruschetta mixture, you can add some to improve the sauce consistency.
- Slice the chicken against the grain for the most tender bite.
- When you add the bruschetta mixture to the skillet, use a wooden spoon to scrape those bits off the bottom. They add tons of flavor!
- Only keep the bruschetta mixture in the skillet for 60-90 seconds. You want it just warm enough to take the raw edge off the garlic and shallots without losing the structure of the tomatoes.
- Drizzle with balsamic glaze just before serving for a touch of sweet and tangy flavor.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bruschetta Pasta Step by Step
Prep: Gather the list of ingredients for this bruschetta pasta recipe. Dice the tomatoes; finely chop the shallot; mince the garlic; and chop the basil. Boil 1 pound of angel hair pasta to al dente according to the package directions (you can do this in regular water or in chicken broth for even more flavor). Once cooked, drain and return to the pot, reserving ½ cup of pasta water for the sauce. Toss with some olive oil to prevent sticking.
Make the Bruschetta: In a large bowl, combine 1 pound of diced roma tomatoes, 1 small finely chopped shallot, 2 minced cloves of garlic, 3 tablespoons of chopped fresh basil, 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and a pinch of salt and pepper. Set aside.
Season the Chicken: Season 1½ pounds of thinly-sliced boneless, skinless chicken breasts with ¾ teaspoon of kosher salt, ½ teaspoon of Italian seasoning, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper. If you can’t find thin-sliced chicken breasts, slice regular chicken breasts into thin cutlets using a sharp knife.
Cook the Chicken: Heat 1-2 tablespoons of olive oil in a large skillet set over medium heat. Once heated, add in the seasoned chicken breasts and sauté for a few minutes on each side, until browned on the edges and cooked through to 165°F. Set aside on a plate to rest for 5-10 minutes, then slice against the grain into strips.
Warm the Bruschetta: Add the tomato bruschetta mixture to the same skillet (no need to wipe out) and stir until heated through, about 60-90 seconds. Make sure to scrape up any of those stuck on browned bits on the bottom of the pan — they add tons of flavor!
Toss the Pasta: Add in cooked angel hair pasta and toss with the tomatoes until warmed through, about 1 minute. If the sauce seems a bit dry, add some of the reserved pasta water, 2 tablespoons at a time, until it reaches your desired consistency.
Assemble and Serve: Top your bruschetta pasta with the sliced chicken breasts, grated Parmesan cheese, and fresh basil leaves, if desired.
How to Store, Freeze, and Reheat
Store leftover bruschetta chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through, about 5-10 minutes. Add a splash of chicken broth or water to remoisten if needed. I do not recommend freezing this dish, as the pasta tends to turn mushy and the tomatoes turn grainy once thawed.
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