Fresh and Light – I love how the bright flavors of tomato, garlic, and basil keep this dish refreshing without feeling heavy.
Quick to Make – Everything comes together in 30 minutes, which makes it ideal for busy evenings.
Balanced Meal – With protein, carbs, and fresh veggies, I get a complete, satisfying dinner in one bowl.
Customizable – I can make it dairy-free, cheesy, spicy, or add extra vegetables based on what I have on hand.
Looks Beautiful – The colors and textures make this dish as gorgeous as it is delicious—perfect for impressing guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Bruschetta 1 pound Roma tomatoes, seeded and diced 2 cloves garlic, minced ½ cup torn fresh basil, plus extra leaves for garnish if desired 1 tablespoon balsamic vinegar Kosher salt, to taste Freshly ground black pepper, to taste
Make the Bruschetta I combine the diced Roma tomatoes, garlic, torn basil, and balsamic vinegar in a medium bowl. I season it well with salt and pepper, then let it sit at room temperature so the flavors can develop while I prepare the rest.
Cook the Pasta I bring a large pot of salted water to a boil and cook the angel hair pasta until al dente. After draining, I return it to the pot and toss it with 1 tablespoon of olive oil to prevent sticking. Then I set it aside.
Cook the Chicken I heat 1 tablespoon of olive oil in a large skillet over medium heat. I season the chicken breasts with salt and pepper, then cook them for 4–5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, I transfer the chicken to a plate, cover it with foil, and let it rest.
Warm the Bruschetta & Toss the Pasta In the same skillet, I add a bit more olive oil and pour in the bruschetta mixture. I cook it for 1–2 minutes—just enough to warm it up without making it mushy. I turn off the heat and toss the cooked pasta into the skillet, coating it with the warm tomato mixture.
Slice and Serve I slice the rested chicken breasts and arrange them over the pasta. I divide everything into bowls and garnish with extra fresh basil. For extra flavor, I sometimes drizzle with balsamic glaze or top with Parmesan or Mozzarella before serving.
Add cheese – I like adding freshly grated Parmesan or shredded Mozzarella if I want a more indulgent version.
Use a different protein – Grilled shrimp, salmon, or even tofu work well in place of chicken.
Spice it up – A pinch of red pepper flakes in the tomato mixture gives it a little heat.
Try whole wheat or gluten-free pasta – I’ve made this with different pasta types depending on dietary needs or preference.
Add veggies – I sometimes toss in sautéed zucchini, mushrooms, or spinach to boost the veggie content.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta and chicken in a skillet over low heat with a splash of olive oil or water to help loosen the sauce. Microwaving works too, though I prefer the stovetop to keep the textures better.
FAQs
Can I use store-bought bruschetta?
Yes, but I prefer making it fresh—it’s just tomatoes, garlic, basil, and balsamic, and the flavor is much brighter.
What kind of pasta works best?
Angel hair is great for a light, delicate bite, but I’ve also used spaghetti, linguine, or penne depending on what I have.
Is this dish good for meal prep?
It works well for meal prep. I keep the chicken and pasta stored separately, then combine and reheat when ready to eat.
Can I serve this cold?
Yes, it also makes a great cold pasta salad variation—just skip heating the bruschetta and enjoy it as a chilled meal.
Do I need to seed the tomatoes?
Seeding helps keep the bruschetta from getting too watery. I usually scoop out the seeds before dicing, especially with juicy Roma tomatoes.
Conclusion
Bruschetta Chicken with Pasta is one of those recipes I come back to over and over—it’s fresh, flavorful, and beautifully simple. Whether I’m cooking for guests or just making something healthy and satisfying for dinner, this dish always delivers. With its balance of juicy chicken, ripe tomatoes, and aromatic basil, it feels like a taste of summer in every bite.
Juicy chicken, angel hair pasta, and fresh tomato bruschetta come together in this vibrant 30-minute meal—light, flavorful, and perfect for weeknights.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 Minutes
Yield:4 Servings
Category:Main Dishes
Method:Stovetop / Pan-Seared
Cuisine:American (with Italian influence)
Ingredients
→ Bruschetta
1 pound Roma tomatoes, seeded and diced
2 cloves garlic, minced
½ cup torn fresh basil, plus extra for garnish
1 tablespoon balsamic vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
→ Chicken & Pasta
½ pound angel hair pasta
1–1½ pounds boneless, skinless chicken breasts
1 tablespoon olive oil (for cooking pasta and chicken)
Balsamic glaze, optional for serving
Instructions
Make the Bruschetta:
In a medium bowl, combine diced tomatoes, minced garlic, torn basil, and balsamic vinegar. Season with salt and pepper. Let sit at room temperature.
Cook Pasta:
Cook angel hair pasta according to package directions until al dente. Drain and return to pot. Toss with a little olive oil to prevent sticking. Set aside.
Cook Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook 4–5 minutes per side or until internal temp reaches 165°F (74°C). Remove and let rest.
Heat Bruschetta & Combine:
In the same skillet, add a bit more oil if needed and briefly sauté the bruschetta mixture for 1–2 minutes until warmed. Turn off the heat, add the pasta to the skillet, and toss to combine.
Slice Chicken & Serve:
Slice chicken and serve over pasta. Garnish with fresh basil and drizzle with balsamic glaze if desired. Optional: sprinkle with grated Parmesan or Mozzarella (not dairy-free).
Notes
For extra flavor, top with cheese or drizzle more balsamic glaze.
Great served warm or slightly chilled as a pasta salad variation.
Resting the chicken after cooking ensures juicy, tender slices.
