It all started with a craving for summer in the middle of a drizzly week. I wanted something bright and fresh, but also comforting and filling. Rummaging through my fridge, I found some chicken breasts and a pint of cherry tomatoes that were just begging to be used. The concept of a bruschetta topping came to mind—that glorious mix of tomatoes, garlic, and basil—and I wondered, what if that wasn’t just a topping for bread, but a whole meal? That’s how this Bruschetta Chicken Pasta was born in my kitchen. As the garlic sizzled and the tomatoes began to burst, releasing their sweet, tangy juice, my whole apartment filled with the most incredible, sun-drenched aroma. It smelled like a bustling Italian trattoria, and I knew I was onto something special. This dish is now my go-to for impressing guests or just treating myself to a restaurant-quality meal with minimal fuss.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers that “wow” factor without demanding chef-level skills. It’s the perfect marriage of a light, vibrant bruschetta salad and a hearty, satisfying pasta dinner. Every forkful combines the smoky char of grilled chicken, the sweet pop of juicy tomatoes, and the comforting bite of pasta, all tied together with a glistening, garlic-infused olive oil. It’s a complete, balanced meal in one bowl that feels both indulgent and fresh. Trust me, this is the dish you’ll want to make when you need a guaranteed crowd-pleaser that comes together in about 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds total)
- 1 tablespoon olive oil, plus 1/4 cup for the bruschetta mix
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 pound penne pasta (or your favorite short pasta like rigatoni or fusilli)
- 2 cups cherry tomatoes, halved (or quartered if large)
- 3-4 large cloves garlic, minced
- 1/2 cup fresh basil leaves, thinly sliced (chiffonade), plus more for garnish
- 2 tablespoons balsamic vinegar
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- (Optional) 1 ball (8 oz) fresh mozzarella, torn into small pieces
Let’s talk about a few key players here. Fresh basil is non-negotiable; its bright, peppery-anise flavor is the soul of bruschetta and dried basil simply won’t give you that magic. If your tomatoes aren’t super sweet, a tiny pinch of sugar can help balance the acidity. For the cheese, please, if you can, grate a block of Parmesan yourself. The pre-grated stuff often has anti-caking agents that prevent it from melting into the sauce beautifully. And that optional fresh mozzarella? I added it the second time I made this, and it creates the most wonderful, creamy pockets. It makes a huge difference.(See the next page below to continue…)