I packed fresh tomatoes, basil and chicken into a simple one pan bruschetta pasta that comes together in minutes and makes an ideal entry in Easy Fresh Summer Dinners.

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I never thought a one pan dinner could taste this bright. My Easy Bruschetta Chicken Pasta is unexpected: juicy chicken breasts and halved cherry tomatoes mingle with simple things to make every bite pop.

It’s the kind of Pasta Dinner Chicken I reach for when I want something fast but not boring, the flavor somehow fresh and summery but still totally satisfying. You might think it’s just another pasta but there’s a moment in each forkful that makes you pause, curious about that tang and softness.

I make it for quick weeknights or when I need an Easy Fresh Summer Dinners win.

Ingredients

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Pasta brings carbs for quick energy, mild flavor, it soaks up sauce.
Lean chicken adds protein, keeps you full and balances the carbs.
Cherry tomatoes give sweet tang, vitamin C, and juicy fresh bites.
Bright basil bring herbal aroma, antioxidants, and pops of green.
Mozzarella offer creamy texture, mild milky flavor and extra protein.
Parmesan gives salty umami punch, calcium, and a savory finish.
Extra virgin olive oil gives healthy fats and richer mouthfeel.
Garlic add punchy, warm flavor and potential immune boosting perks.
Balsamic brings sweet sour depth, balances tomatoes and cuts fat.

Ingredient Quantities

12 ounces pasta (penne or rotini)

1 pound boneless skinless chicken breasts, cut into bite sized pieces

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1 pint cherry tomatoes (about 2 cups), halved

1 small shallot, finely chopped (or 1/4 cup red onion), you can skip if you dont have one

1/2 cup fresh basil, packed and roughly chopped

2 tablespoons balsamic vinegar

1 cup low sodium chicken broth

1/2 cup grated Parmesan cheese, plus extra for serving

1 cup fresh mozzarella pearls or diced fresh mozzarella (optional but delicious)

1 teaspoon Italian seasoning

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional for a little heat)

1 tablespoon butter (optional, to finish the sauce)

Juice of 1/2 lemon (about 1 tablespoon), optional for brightness

Fresh parsley for garnish (optional)

How to Make this

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1. Bring a large pot of well salted water to a boil and cook the pasta 1 to 2 minutes less than package directions so it’s al dente; before you drain, scoop out and save about 1 cup of the pasta cooking water then drain and set pasta aside.

2. While the pasta boils, heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat. Season the bite sized chicken pieces with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning, then cook in batches so they brown and don’t steam, about 4 to 6 minutes until no pink remains; transfer chicken to a plate.

3. Lower heat to medium, add a bit more oil if the pan is dry and sauté the finely chopped shallot or red onion if using for 1 to 2 minutes until soft, then add the minced garlic and cook just 30 to 45 seconds until fragrant, don’t let it burn.

4. Add the halved cherry tomatoes and 1/4 teaspoon red pepper flakes if you want heat, cook until tomatoes begin to blister and release juices, about 4 to 5 minutes; splash in the 2 tablespoons balsamic vinegar and scrape the browned bits from the pan to deglaze.

5. Pour in 1 cup low sodium chicken broth and bring to a gentle simmer, let it reduce a little for 2 to 3 minutes so it concentrates; stir in 1/2 cup grated Parmesan until it melts into the sauce for body.

6. Return the cooked chicken to the skillet, then add the drained pasta and toss everything together over medium low heat; add reserved pasta water a few tablespoons at a time to loosen the sauce until it’s silky and coats the pasta.

7. Turn off the heat, stir in the packed chopped fresh basil and the juice of half a lemon if you like brightness; fold in the fresh mozzarella pearls or diced mozzarella so they soften but don’t completely lose shape.

8. Finish with 1 tablespoon butter if using for extra richness, taste and adjust salt and pepper, and let the pasta rest in the warm pan a minute so flavors marry and the cheese melts a bit.

9. Serve topped with extra grated Parmesan and chopped fresh parsley for color, and enjoy warm because this gets better the quicker you dig in.

Equipment Needed

1. Large pot for boiling the pasta and saving a cup of the cooking water, big enough for 12 oz pasta
2. Colander to drain the pasta
3. Large skillet (about 12 inches) for browning chicken and making the sauce
4. Tongs or a slotted spoon to turn the chicken and toss the pasta
5. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
6. Cutting board and a sharp chef’s knife for cutting chicken, tomatoes and basil
7. Measuring cups and measuring spoons for oil, broth, vinegar and seasonings
8. Liquid measuring cup or small ladle to scoop and measure pasta water and broth
9. Box grater or microplane for grating Parmesan
10. Plate or bowl to rest the cooked chicken while you finish the sauce

FAQ

Can I use a different pasta shape? Yes, penne or rotini are great because they catch the tomatoes and cheese, but farfalle, fusilli or rigatoni work fine too; just cook to al dente and save 1 cup pasta water to thin the sauce if needed.

How do I stop the dish from getting watery from fresh mozzarella or tomatoes? Drain and pat the mozzarella dry and add it at the end off the heat so it melts without releasing tons of liquid; for tomatoes, cook them down a bit to concentrate flavor or scoop out some seeds if theyre super juicy.

Can I make this vegetarian? Yup, skip the chicken and toss in chickpeas, sautéed mushrooms, or extra zucchini and bell pepper, and use veggie broth in place of chicken broth.

What if I only have frozen or pre-cooked chicken? Thaw and pat frozen chicken dry before searing so it browns, or if using pre-cooked chicken just fold it in at the end to warm through so it doesn't get rubbery.

Can I make this ahead or freeze it? You can make it ahead but for best texture keep pasta and sauce separate when possible and add fresh mozzarella and basil right before serving; freezing is okay for the sauce and chicken (no cheese or basil) up to 2 months, then add fresh after reheating.

How should I store and reheat leftovers? Store in an airtight container in the fridge for 3 to 4 days; reheat gently in a skillet with a splash of chicken broth or olive oil to loosen the sauce, or microwave in short bursts stirring between.

Easy Bruschetta Chicken Pasta Recipe Everyone Loves Substitutions and Variations

Pasta (penne or rotini): whole wheat penne or rotini for more fiber, gluten free rice or quinoa pasta if you need no gluten, or orzo or small shells if you want a lighter, more delicate bite
Chicken breasts: boneless skinless chicken thighs for juicier, more forgiving meat, shredded rotisserie chicken to cut hands on time, or firm tofu or tempeh for a vegetarian protein swap youll want to press the tofu first
Balsamic vinegar: red wine vinegar with a teaspoon of honey or sugar to mimic that sweet tang, balsamic glaze if you like it richer, or a splash of apple cider vinegar plus a pinch of sugar in a pinch
Fresh mozzarella: burrata for a super creamy finish, shredded whole milk mozzarella for easier melting, or crumbled feta for a bright tang but go easy on added salt

Pro Tips

1) Salt the pasta water like the sea, seriously. It seasons the pasta from the inside so the finished dish actually tastes better, and scoop out about a cup of that starchy water before you drain it and keep it nearby.

2) Don’t crowd the pan when cooking the chicken or it’ll steam instead of getting a good brown crust. Cook in smaller batches, only flip pieces a couple times, and let them rest a minute off the heat so the juices redistribute.

3) Be careful with the garlic, it goes from fragrant to bitter fast, so add it last when sautéing shallot and pull the pan off heat if it starts to smell harsh. Let the cherry tomatoes blister a bit so they sweeten and break down, that gives real depth without canned sauce.

4) Build the sauce with hot broth and grated Parmesan then loosen it with reserved pasta water a little at a time, that makes a silky emulsion that clings to the noodles. If you want richness add butter at the end, if you want brightness squeeze a bit of lemon right before serving.

5) Fold in fresh mozzarella off the heat so the pieces soften but don’t turn to goo, and always taste for salt at the very end since cheeses and broth can change the seasoning.

Easy Bruschetta Chicken Pasta Recipe Everyone Loves

Recipe by Francis Mead

0.0 from 0 votes

I packed fresh tomatoes, basil and chicken into a simple one pan bruschetta pasta that comes together in minutes and makes an ideal entry in Easy Fresh Summer Dinners.

Servings

servings

Calories

729

kcal

Equipment: 1. Large pot for boiling the pasta and saving a cup of the cooking water, big enough for 12 oz pasta
2. Colander to drain the pasta
3. Large skillet (about 12 inches) for browning chicken and making the sauce
4. Tongs or a slotted spoon to turn the chicken and toss the pasta
5. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
6. Cutting board and a sharp chef’s knife for cutting chicken, tomatoes and basil
7. Measuring cups and measuring spoons for oil, broth, vinegar and seasonings
8. Liquid measuring cup or small ladle to scoop and measure pasta water and broth
9. Box grater or microplane for grating Parmesan
10. Plate or bowl to rest the cooked chicken while you finish the sauce

Ingredients

12 ounces pasta (penne or rotini)
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 pint cherry tomatoes (about 2 cups), halved
1 small shallot, finely chopped (or 1/4 cup red onion), you can skip if you dont have one
1/2 cup fresh basil, packed and roughly chopped
2 tablespoons balsamic vinegar
1 cup low sodium chicken broth
1/2 cup grated Parmesan cheese, plus extra for serving
1 cup fresh mozzarella pearls or diced fresh mozzarella (optional but delicious)
1 teaspoon Italian seasoning
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional for a little heat)
1 tablespoon butter (optional, to finish the sauce)
Juice of 1/2 lemon (about 1 tablespoon), optional for brightness
Fresh parsley for garnish (optional)

Directions

Bring a large pot of well salted water to a boil and cook the pasta 1 to 2 minutes less than package directions so it's al dente; before you drain, scoop out and save about 1 cup of the pasta cooking water then drain and set pasta aside.
While the pasta boils, heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat. Season the bite sized chicken pieces with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning, then cook in batches so they brown and don't steam, about 4 to 6 minutes until no pink remains; transfer chicken to a plate.
Lower heat to medium, add a bit more oil if the pan is dry and sauté the finely chopped shallot or red onion if using for 1 to 2 minutes until soft, then add the minced garlic and cook just 30 to 45 seconds until fragrant, don't let it burn.
Add the halved cherry tomatoes and 1/4 teaspoon red pepper flakes if you want heat, cook until tomatoes begin to blister and release juices, about 4 to 5 minutes; splash in the 2 tablespoons balsamic vinegar and scrape the browned bits from the pan to deglaze.
Pour in 1 cup low sodium chicken broth and bring to a gentle simmer, let it reduce a little for 2 to 3 minutes so it concentrates; stir in 1/2 cup grated Parmesan until it melts into the sauce for body.
Return the cooked chicken to the skillet, then add the drained pasta and toss everything together over medium low heat; add reserved pasta water a few tablespoons at a time to loosen the sauce until it's silky and coats the pasta.
Turn off the heat, stir in the packed chopped fresh basil and the juice of half a lemon if you like brightness; fold in the fresh mozzarella pearls or diced mozzarella so they soften but don't completely lose shape.
Finish with 1 tablespoon butter if using for extra richness, taste and adjust salt and pepper, and let the pasta rest in the warm pan a minute so flavors marry and the cheese melts a bit.
Serve topped with extra grated Parmesan and chopped fresh parsley for color, and enjoy warm because this gets better the quicker you dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.