Bruschetta chicken pasta is a fresh and bright dinner recipe that's perfect for warm summer nights. Angel hair pasta is tossed in in fresh tomatoes and basil with a balsamic vinaigrette and topped with tender sliced chicken.
Recipe summary
Flavor: Bright, fresh, acidic.
Made with fresh ingredients. Have a summer garden or local farmer's market? Use fresh, seasonal tomatoes and basil for best flavor in this recipe.
Serves: Four people
Great for: Summer dinners, meal prep (can be served warm or chilled).
Similar to: Roasted Cherry Tomato Pasta and Sun-Dried Tomato Pasta Salad
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Ingredients and substitutions
- Chicken - Chicken breasts must be pounded thin with a meat mallet or sliced in half to create thin, ¾ inch pieces for quick cooking.
- Oil - Olive oil is used to cook the chicken and as the base for the dressing.
- Seasoning - Salt, pepper, and Italian seasoning add a mild, savory flavor to the chicken. Salt and garlic powder add flavor to the simple homemade dressing.
- Tomatoes - Fresh tomatoes are a must for this recipe. Any fresh, juicy, in-season tomatoes work great, like roma tomatoes or cherry tomatoes. Have a backyard garden? Whatever you're growing locally will have superior flavor compared to what you'll find at the grocery store.
- Basil - Fresh basil is another must. You can find fresh basil in the produce section of your local grocery store. If you're growing it in your garden, even better.
- Balsamic vinegar - Adds rich, sweet, acidic flavor to the dressing.
- Pasta - I used angel hair pasta, but regular spaghetti, fettuccine, bow ties, or penne all make great substitutions in this recipe.
How to make bruschetta chicken pasta
- Season thin-sliced chicken on all sides, then sauté in a pan with olive oil until browned and cooked through to 165F (use a meat thermometer to ensure your chicken doesn't overcook and turn out dry).
- Meanwhile, cook pasta to al dente in salted, boiling water. Drain and set aside.
- In a bowl, add dressing ingredients and whisk to combine. Add pasta, basil, and tomatoes.
- Toss to combine ingredients and coat with dressing. Portion pasta onto plates and top with sliced chicken to serve.
Tips and tricks
Use a meat thermometer - Chicken always turning out dry? Use a meat thermometer and cook chicken just until it reaches 165F. It will turn out juicy, tender, and perfectly cooked in the center.
Allow chicken to rest - Remove chicken from the pan and allow to rest for 5 minutes before slicing. This allows the juices to redistribute into the meat. Slicing into hot, fresh-from-the-pan meat releases all those juices, leaving you with dry chicken.
Add more dressing as desired - This recipe makes just enough dressing to lightly coat the ingredients. If you love a saucy pasta with intense flavor, feel free to double the dressing recipe.
Protein variations - Chicken can be substituted with cooked shrimp or salmon if desired.
Frequently asked questions
Yes. This recipe can be served warm or chilled, and makes a great meal prep recipe. Leftovers will keep for 3-4 days in the refrigerator and reheat well.
Yes, this recipe works great with any long pasta or medium shaped pastas. Fettuccine, spaghetti, penne, and bow ties are all great choices.
Recommended
📖 Recipe
Bruschetta Chicken Pasta
Ingredients
Chicken
- 16 ounces chicken breasts
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
Bruschetta pasta
- 8 ounces angel hair pasta, dry
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 6 roma tomatoes, diced
- ¼ cup fresh basil leaves, chiffonade/thin sliced
Instructions
- Bring a pot of salted water to a boil. Meanwhile, prepare chicken.
- Slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel. Season with Italian seasoning, salt, and pepper on all sides.
- Heat sauté pan over medium heat. Add olive oil to pan. When hot, add chicken and cook for about 3-4 minutes per side, or until cooked through to 165℉ in the center. Remove chicken from pan and allow to set for 5 minutes before thin slicing.
- Once water comes to a boil, add angel hair pasta and cook to al dente according to pasta's package directions. Drain and set aside.
- In a large bowl, add vinegar, olive oil, garlic powder, and salt. Whisk to combine. Add tomatoes, basil, and cooked angel hair pasta, tossing to coat.
- Divide into bowls, top with sliced chicken, and serve warm.
Equipment Recommendations
Notes
- Storage: Leftovers will keep for 3 to 4 days in the refrigerator and can be served warm or cold.
- Protein variations: Chicken can be substituted with cooked shrimp or salmon.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!