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Chicken Bruschetta Pasta

This easy Chicken Bruschetta Pasta is packed with tender chicken breast and zesty tomatoes in a sweet and tart balsamic sauce. Enjoy it with a glass of wine on date night, or at family dinner with sparkling grape juice for the kids.

Garlicky Tomato Basil Pasta With Chicken

Bruschetta and pasta are both classic Italian dishes, so why not put them together? This chicken bruschetta pasta brings your favorite style of pasta together with chopped basil, chunks of fresh tomato, and homemade vinaigrette dressing. Every bite bursts with a comforting blend of familiar flavors.

Chicken bruschetta pasta is a great-tasting way to get in some protein and other nutrients. This makes it the perfect family meal, since even picky eaters won’t find anything to complain about. Trust me, this recipe is going straight into your Sunday dinner rotation.

What Is Bruschetta?

Bruschetta is a classic Italian appetizer traditionally served on a slice of toasted bread. The bread is rubbed in olive oil and garlic, then topped with a mixture of chopped tomatoes and basil, sometimes along with other ingredients. These toppings are usually tossed in balsamic vinegar before being piled on top of the crispy bread. For this pasta dinner, we’re taking all those traditional bruschetta flavors and swapping the bread with pasta!

The ingredients for Chicken Bruschetta Pasta laid out in bowls on the counter.

Recipe Ingredients

Here’s what you’ll need to make this chicken bruschetta pasta. Scroll to the recipe card below to find the exact amounts for each ingredient.

  • Pasta: I like to use bowtie pasta because the balsamic sticks to it really well, but you can use any kind of pasta you prefer.
  • Olive Oil
  • Chicken Breast: Deboned, skinless, and cut into cubes.
  • Salt and Pepper
  • Tomatoes: I use Roma tomatoes, which are tender but still hold up well in the sauce.
  • Basil: Cut the fresh leaves into thin strips.
  • Garlic: Minced whole cloves.
  • Tomato Sauce
  • Balsamic Vinegar: For the balsamic glaze.
  • Granulated Sugar: This goes into the glaze.

How to Make Bruschetta Chicken Pasta

This pasta with bruschetta and chicken makes a great meal for the whole family. It’s filling, healthy and flavorful, making it an instant favorite.

  • Cook the Pasta: Boil a pot of water over the stove and prepare the pasta according to the directions on the package.
  • Cook the Chicken: Season your diced chicken with salt and pepper. Heat 1 tablespoon of olive oil in a nonstick skillet and add the cubed chicken. Cook it for 8 minutes, or until the chicken has browned evenly and its internal temperature reaches 165°F.
A mixture of diced tomato, chopped basil and minced garlic in a bowl with a spoon.
  • Make the Bruschetta: Dice the tomatoes and save the juices from them in a small bowl. Combine the diced tomatoes, tomato juices, basil, 2 tablespoons of olive oil, salt and pepper, and half of the minced garlic.
  • Sauté the Garlic: Heat 2 tablespoons of olive oil in a heavy bottom saucepan over medium-low heat. Once it starts to sizzle, add the remaining garlic and sauté it for about 20 seconds, or until the garlic gets soft and tender.
  • Make the Tomato Sauce: Increase the heat to medium-high and stir in your previously prepared tomato salad. Add the tomato sauce to the pan and bring it to a boil. Pour the prepared pasta into the saucepan and toss it all around until the sauce coats the noodles completely.
  • Make the Vinaigrette: Bring the vinegar and sugar to a boil in a small separate pan. Reduce the heat to a simmer and continue to cook it until the vinaigrette turns into a thick syrup. Remove it from heat and add it to the pan of prepared pasta, tossing it again so the vinaigrette coats the noodles.
  • Serve: Split the pasta into four equal portions. Arrange the prepared pieces of chicken breast on top of the pasta evenly across all four servings.
Chicken, diced tomato, chopped basil and bowtie noodles in a bowl with a spoon.

Can I Make It in Advance?

It’s best to make individual components of this dish ahead of time and throw them together when you’re ready to eat, instead of saving the finished dish. You can make the veggie mix up to 2 hours beforehand and leave it covered in the fridge. If you want, you can also cook the pasta in advance and keep it refrigerated in a ziplock bag. The balsamic is also easy to throw together ahead of time. Everything will be freshest if it’s used within 2 hours of being made, but it should last overnight too.

A spoon being held up to the camera to show a few noodles, diced tomato, and pieces of chicken smothered in balsamic tomato sauce.

Tips for Success

With only 7 steps, meal prep doesn’t get much simpler than this. Here are some things to keep in mind to get the very best results.

  • Follow the Pasta Directions: Make sure you look at the directions on the pasta box before you cook it. Different kinds of pasta cook at different speeds, so one type of pasta might get mushy in the same amount of time that it takes another to reach the al dente stage.
  • Cut the Chicken Evenly: Make sure that you dice the chicken into equal pieces. If there’s a lot of variation in the size of the pieces, they won’t all cook at the same speed, and you might end up with dry pieces – or even undercooked ones, which can be dangerous.
  • Don’t Burn the Garlic: Garlic can go pretty quickly from just right to overdone, so make sure you keep an eye on it. Once the scent becomes strong and the garlic turns translucent yellow, it’s ready for the tomato.
Chicken Bruschetta Pasta in an individually portioned bowl.

Variation Ideas

This dish has the classic and beloved flavors of bruschetta, but that doesn’t mean you can’t switch it up! Try one of these ideas to make this recipe your own.

  • Marinate the Chicken: If you want even stronger balsamic flavor, try whipping up some extra vinaigrette and marinating the chicken in it for a few hours before cooking it. Make sure not to leave it for more than 4 hours though, or the acid can start to eat away at the chicken.
  • Add to the Bruschetta: There are a ton of other options for bruschetta ingredients, both traditional and more creative. Many classic recipes include onion and feta cheese. Some more interesting but still traditional ideas include beans, cured meats like salami or prosciutto, and green olives. Adding more veggies like cooked eggplant, artichoke, zucchini, mushrooms or bell pepper can give you even more flavor – and some extra nutrients, too.
  • Switch out the Protein: You can try out different meats for this recipe, like beef, ground turkey, or Italian sausage. You can also go with tofu for a vegetarian dish, or just take out the protein altogether. If you decide to do that, consider adding beans to the bruschetta so you still get a complete meal.
  • Go Gluten-Free: If you want to cut out gluten from this recipe, it’s pretty simple. Since there’s no gluten in the bruschetta or the vinaigrette, the only thing you have to worry about replacing is the pasta. Use your favorite brand of gluten-free noodles, or go with something more creative like sweet potato noodles, gluten-free rice noodles, zucchini noodles or tapioca noodles.
  • Spice it Up: If you want to give this recipe a little kick, consider adding jalapeños to the bruschetta, swapping out the chicken for a spicy sausage like chorizo, or adding some red pepper flakes to taste. You can also try sprinkling in some cayenne pepper or hot sauce.
Sauteed chicken laid over bruschetta pasta next to a bowl of cheese.

Serving Suggestions

Since this bruschetta pasta is soft and tender, it pairs really well with dishes that fall on the firmer or crispier side of things. These Baked Garlic Parmesan Zucchini Chips offer a satisfying crunch, with flavors that match the pasta. You can even sprinkle any leftover parmesan from these babies over the main dish. Another great option is Bacon Wrapped Asparagus with Balsamic Glaze, which goes perfectly with the balsamic flavor in the pasta. It also adds a saltiness that balances the sweetness and tang of the vinaigrette.

A single serving of bruschetta pasta with chicken in a bowl.

Storing and Reheating Leftovers

You can keep this pasta in the fridge for up to 5 days. Keep it sealed tightly, either in a bowl with plastic wrapped snugly over it or in an airtight container. If you don’t think you’ll get around to the leftover pasta within this time frame, pop it in the freezer so it doesn’t go to waste.

When you’re ready to reheat it, either warm it on the stove over medium heat, or microwave it for 30 seconds at a time until it’s warmed through.

A close-up of Chicken Balsamic Pasta on a platter ready to be served.

Does This Freeze Well?

Since the sauce for this bruschetta pasta doesn’t contain any dairy, it actually freezes a lot better than many other pasta dishes. You can keep it in a double-lock freezer bag or a tightly sealed freezer-safe container. It can stay in there for up to 3 months. Just make sure to let it thaw overnight before you serve it.

Chicken Bruschetta Pasta in an individually portioned bowl.

Chicken Bruschetta Pasta

Katerina | Diethood
This richly tangy Chicken Bruschetta Pasta is packed with tender chicken breast, zesty tomatoes and perfectly cooked pasta in a sweet and tart balsamic sauce. Enjoy it with a glass of wine on date night, or at family dinner with sparkling grape juice for the kids.
5 from 1 vote
Servings : 4
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 pound bow tie pasta
  • 1 tablespoon olive oil
  • 4 (4- ounces each) boneless, skinless chicken breasts, cut into cubes
  • salt and fresh ground pepper , to taste
  • 6 roma tomatoes
  • 10 fresh basil leaves , cut into thin strips
  • 4 tablespoons olive oil , divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 4 garlic cloves , minced, divided
  • 1/2 cup tomato sauce
  • 1/2 cup balsamic vinegar
  • 1/2 tablespoon sugar


  • Prepare pasta according to the directions on the package.
  • Season chicken with salt and pepper.
  • Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165°F degrees. Set aside.
  • Dice tomatoes and save the juices in a small bowl.
  • Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
  • Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat.
  • Add remaining garlic and sauté for about 20 seconds, or until soft and tender – do not burn the garlic.
  • Increase heat to medium high and stir in previously prepared tomato salad.
  • Add tomato sauce to pan and bring to a boil.
  • Add prepared pasta to sauce pan and toss around until coated. Set aside.
  • In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta.
  • Transfer pasta to a platter.
  • Arrange prepared chicken breasts on top of pasta.
  • Serve.


  • Stove



  • To Store: Keep sealed tightly in the fridge covered in plastic or in an airtight container up to 5 days.
  • To Freeze: Freeze in a double-lock freezer bag or a tightly sealed freezer-safe container up to 3 months. Let thaw overnight before serving.
  • To Reheat: Cook on the stove over medium heat or microwave in 30-second intervals until warmed through.


Calories: 347 kcal | Carbohydrates: 13 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 3 g | Cholesterol: 72 mg | Sodium: 449 mg | Potassium: 787 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 995 IU | Vitamin C: 17.2 mg | Calcium: 33 mg | Iron: 1.3 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: chicken dinner ideas, easy pasta dishes, pasta dinner ideas
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47 comments on “Chicken Bruschetta Pasta”

  1. Parmesan is a great cheese to top you pasta dishes but everyone uses it. Try experimenting with other Italian cheeses. One that I would suggest is Pecorino Toscano a great sheep’s milk cheese. It is great for grating.

  2. I know this was posted years ago, but I’ve made this recipe several times since I found it, including tonight, and I just LOVE it! It’s so so good!!

  3. Hi! I hope someone can help me, because I just went and bought all the ingredients but I bought balsamic vinaigrette dressing because I’m new to all this so don’t judge me lol. Can i use that to mix with sugar or is there any replacement? Thanks in advance!

  4. This was a really good, fresh tasting dish!! I cooked some baby bella mushrooms with a little dried basil and pepper on the side then added to tomato mixture. I also used a little extra tomato sauce (depends on your preference of the sauce’s consistency) and only 1/3 cup of balsamic.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!! I looove that you used mushrooms! Thanks for the tip – I’ll definitely add those next time I make it. My husband will love it even more! 😀

      1. Avatar photo
        Janelle Milligan

        Katerina –
        Is it 4 or 5 tbsp of olive oil? Directions equal out to 5 (1 for chicken, 2 for bruchetta and 2 more cooking the sauce) but ingredient list says 4.
        Also, can I use balsamic glaze instead or will it not be the same? I have the one from Trader Joe’s. Says Trader Giotto’s Balsamic Glaze . thank you!!!

  5. For some reason mine had wayyyyyy too much balsamic, it ruined the dish. Did I read 1/2 cup correctly?

    1. You have to reduce it in a separate sauce pan you should have no more then 1/4cup less is great or you can use some balsamique glaze (that you can purchase at the grocery store)

  6. Hey. I made this tonight. I was feeling sketchy about it because I’m the past, anything I put balsamic vinegar on didn’t turn out good. But this! Delicious! Thanks for the recipe.

  7. Do people not usually use the juices from the tomatoes in recipes? I can’t even imagine trying to separate them?! LOL Also it bothered me so much that the pasta in the video looks SO much different then the one in the photos! but anywhoo I made this last night and it was so delicious. I definitely changed it up a bit tho. And mine actually did look like the one in the photos! I think I ended up using a cup and half of the pasta sauce (I like my pastas saucy) and I only used half of the balsamic vinegar/sugar and just threw it in the sauce as I cooked the noodles. I also used dried basil because that’s all I had on hand. But otherwise a good recipe that I’ll probably make again!

    1. How can a recipe with just a few basic ingredients and requiring very little preparation be, in your words, a waste of time and money? In my opinion you are being impolite and disrespectful. Maybe, dare I suggest, you should look at your own possible culinary failings. Just a thought.

      1. My comment was a response to a comment from Amanda. Seems it may have been indicated differently

  8. My mom found this recipe on Pinterest and shared it with me, and I’m so glad she did. Made this dish for dinner this evening and it was delicious! My fiancé, who isn’t a big fan of pasta, went back for a second helping (as did I)!

    Some things I did different though:
    1. Cooked chicken in the crock pot with chicken broth, salt, pepper, garlic, and basil.
    2. I didn’t realize you could make the tomato salad bit ahead of time, so mine was fresh (and it still tasted amazing, FYI).
    3. I used a full tablespoon of sugar in my balsamic reduction, but this is just personal preference.
    4. I used garlic paste instead of fresh minced garlic. It’s just what I had on hand.

    This recipe is fabulous, thank you so much for sharing it!

  9. Very confusing recipe. Need to revise it!
    Especially when it comes to the tomatoes, juice, sauce, and all these pans. Took longer then stated. Waste of money and time and it is not the best.

    1. How can a recipe with just a few basic ingredients and requiring very little preparation be, in your words, a waste of time and money? In my opinion you are being impolite and disrespectful. Maybe, dare I suggest, you should look at your own possible culinary failings. Just a thought.

  10. Did you use tomato sauce or a pasta sauce? From the description above, you mentioned a basic garlic tomato sauce and a finishing sauce. Were these purchased separately? This looks so delicious! Thank you for sharing and I will definitely make this soon!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Heidi! Yes, that would be pasta sauce. I should fix that. 😀
      Also, I updated this recipe recently and did not use the sauces mentioned in the post. The original post was written 3 years ago.

  11. I have the most random question – what is the seasoning that’s covering your entire pasta dish? I don’t see any ingredients like that in the recipe??

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Katie! That’s dried basil – I didn’t include it in the recipe because basil is already listed, but I only used the dried basil so others can see it more in the photos. I hope that helps. 😀

  12. I know this is a dumb question, but how much bruschetta are you suppose to use in this recipe, thanks!

  13. This may be dumb, but am I missing something? It looks like there’s a whole bunch of seasoning on this dish, yet only pepper is listed. And what is the tomato sauce that could be eaten with a spoon? Just the tomatoes, garlic, basil and pepper? This looks amazing, so I don’t want to screw it up. 🙂

  14. So making this for dinner and as I was making this I realized I have no balsamic vinagar Can the dish go without it or do you think it will be to watery?! If so what can I use to substitute? I have no vinagar at all

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Tyisha! No, it won’t be too watery, but it will definitely have a different taste. The balsamic adds a bit of tang and sweetness to the whole dish, but it should still be really good even with just the tomato sauce.

  15. Avatar photo
    Amelia from CT

    Made this last night. It was easy and so delicious. My husband isn’t a big pasta fan but he enjoyed this so much he wanted to take the leftovers to work for lunch. He never wants pasta leftovers. Was disappointed because the leftovers are usually mine.

  16. Okay so I love finding new recipes, and I always make them as instructed the first time, then make some minor adjustments. However, this one. This one I changed the order of things because it made no sense and there are a lot of adjustments needed. One, you definitely took the pictures BEFORE adding the balsamic glaze, because the finished product was a poopy brown not a nice red. This is definitely not a pretty dish. Secondly, this is not a fast dish! There’s a two hour set time. Third, there’s way too much balsamic vinegar; it made it way to sweet and overpowered the tomato. Fourth , the final product is pictured with parmesan but not is listed. And, bruschetta is with mozzarella. So for next time and for others wanting to make this:
    Start the tomato salad first, then once the hour to two hours is up, start on the pasta and chicken
    The sauce really needs a whole cup of tomato sauce
    Only make half of the balsamic glaze unless you want to be bombarded with sweetness and hate tomatoes
    Start the balsamic glaze early if you don’t want to be waiting for it to finish while the rest gets cold.
    Add mozzarella to the finished product
    Don’t expect it to be pretty like pictured (though halving the glaze may help a little)

    1. Kori, thanks for the additional info. I was just reading this recipe to make for dinner tomorrow night and was surprised to see that she instructs to cook the pasta and chicken before the 2-hour tomato marinade. I will modify this recipe with your suggestions.

      1. Upthread she mentions that this recipe is updated; it seems as though the whole post ought to be rewritten or at least have an edit note put in? I think she used store bought bruschetta and store bought sauce in the original post-which makes sense, because if you pull it from a jar there is no waiting time. Also she marvels at how good it turns out despite her usually cooking everything from scratch. This seems to explain the confusion-at least, I hope it does! I’m in a hurry, so I’m going to have a shot at the original recipe even though the instructions no longer exist!

  17. This looks delish! May be a dumb question, but what do I do with the tomato juice I set aside. Does the go in w the bruschetta mix, or in with the tomato sauce, or do I discard? Can’t wait to make this tonight!

    1. Katerina - Diethood
      Katerina Petrovska

      Thanks so much for catching that! I left that little part out of the recipe…ooops! 😀
      SO, you’re supposed to combine the juices together with the tomatoes and basil.

  18. Avatar photo
    Stacy | Wicked Good Kitchen

    Kate, out of all the food bloggers working this project for Kraft, you ROCKED IT best! Fabulous photography and a good representation of the product. The completed dish looks scrumptious!

  19. Avatar photo
    Denise Browning@From Brazil To You

    This is comfort in a plate!!!! If I had not made lamb chops, I’d make this pasta for tonight’s dinner.

  20. Avatar photo
    Nancy P.@thebittersideofsweet

    Hmmm but would this pass the test to an Italian! I will have to try it on the hubby and see what he says!

  21. I’m usually not a fan of these kinds of kits, but this looks so good! So perfect for a busy night!

  22. When you have the kind of demands on your time that you do (it’s great that your daughter is still interested in sports… hopefully it continues even after she discovers BOYS) a little help is nothing to be ashamed of. And it sounds so tasty too. 🙂

  23. I just bought a whole bunch of pasta that was on sale so this recipe is perfect timing!! I hear ya on not having time-the hubs has to babysit so I can get my hair did this week or otherwise forget it!

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