Name: Bruschetta Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3–4 pieces boneless, skinless chicken breasts, cut into bite-size pieces ((about 1.5–2 lb)); 2 tablespoons extra virgin olive oil; salt Salt to taste; black pepper to taste Freshly ground black pepper to taste; 8 ounces fusilli or penne pasta ((gluten-free or whole-wheat works too)); 2 cups cherry tomatoes, halved ((or roma/vine tomatoes if cherry aren’t available)); 3 cloves fresh garlic, minced ((or 1 tsp garlic powder in a pinch)); 1 cup fresh basil, chopped ((keep some whole leaves for garnish)); 1/2 cup grated Parmesan cheese ((plus extra for serving)); 2 tablespoons balsamic vinegar ((aged balsamic adds depth))

I always keep a bowl of halved cherry tomatoes and a bunch of basil on hand because they turn ordinary weeknights into something bright and memorable. Bruschetta Chicken Pasta combines those classic bruschetta flavors—sweet tomatoes, fragrant basil, sharp Parmesan—with tender chicken and pasta for a meal that feels fresh but comes together in under 30 minutes. It’s the kind of dinner you make when you want something impressive without fuss.

If you like quick, flavor-forward pasta dishes, it sits nicely alongside rustic recipes like Cajun chicken pasta soup for nights when you want bold variation.

Why you’ll love this dish

This recipe gives you the tang of balsamic, the sweetness of cherry tomatoes, and the satisfying bite of perfectly seared chicken—all folded into pasta. It’s fast, family-friendly, and uses pantry staples with minimal cleanup. Make it for a busy weeknight, a casual dinner with friends, or when you want a lighter summer pasta that still feels substantial.

“This quickly became our go-to: fresh tasting, easy to scale, and everyone asks for seconds.” — an honest home-cook review

If you want another easy, crowd-pleasing pasta option with a different flavor profile, try this spicy twist on comfort food at Cajun chicken pasta soup.

The cooking process explained

Quick overview so you know what to expect:

Prep the chicken, tomatoes, garlic, and basil.
Boil pasta to al dente and reserve some pasta water.
Sear the chicken in a hot skillet until golden.
Add garlic briefly, then tomatoes and most of the basil.
Toss in the drained pasta, loosen with reserved water, then finish with balsamic and Parmesan.
Serve right away with extra basil and cheese.

For a creamier finish, stir in a splash of cream at the end. For a lighter version, skip the cream and rely on pasta water and Parmesan to create the sauce. If you like rich, comforting pastas, check out this creamy chicken bacon ranch pasta for inspiration.

What you’ll need

3–4 boneless, skinless chicken breasts (about 1.5–2 lb), cut into bite-size pieces
3 cloves fresh garlic, minced (or 1 tsp garlic powder in a pinch)
2 cups cherry tomatoes, halved (use roma or vine tomatoes if cherry aren’t available)
8 oz fusilli or penne pasta (gluten-free or whole-wheat works too)
1 cup fresh basil, chopped (keep some whole leaves for garnish)
1/2 cup grated Parmesan cheese, plus extra for serving
2 tbsp balsamic vinegar (aged balsamic adds depth)
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste

Step-by-step instructions

Prep: Dice chicken into bite-size pieces. Halve the cherry tomatoes. Mince the garlic. Chop the basil and reserve a small handful for garnish. Season the chicken with salt and pepper.
Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta.
Sear chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook, undisturbed for a couple minutes, then stir occasionally until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate if it cooks much faster than the vegetables.
Add garlic: Reduce heat to medium. Add the minced garlic to the skillet and sauté about 30 seconds until fragrant. Don’t burn it.
Tomatoes & basil: Add the halved cherry tomatoes and most of the chopped basil. Cook until tomatoes start to soften and release juices, about 2–3 minutes.
Combine with pasta: Add the drained pasta to the skillet and toss to combine. Pour in reserved pasta water a little at a time until you reach a saucy consistency that coats the pasta.
Finish: Stir in the balsamic vinegar and grated Parmesan. Taste and adjust salt and pepper. If the sauce seems thin, let it cook a minute to concentrate; if it’s too thick, add a splash more pasta water.
Serve: Plate immediately and top with the remaining basil leaves and extra Parmesan.

If you want another relaxed, slow-cooker pasta idea to prep ahead, this Marry Me chicken pasta is a great make-ahead companion.

Serving suggestions

Plate simply with a generous sprinkle of Parmesan and whole basil leaves for contrast.
Pair with a crisp green salad (arugula with lemon vinaigrette) or roasted asparagus.
Offer crusty bread for mopping up the juices, or serve with garlic bread for a crowd.
Wine pairing: a light-bodied Pinot Grigio or an unoaked Chardonnay complements the tomatoes and balsamic.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days. Cool within two hours of cooking.
Reheat: Warm gently on the stove over low heat with a splash of water or broth to loosen the sauce, or microwave covered in 30-second bursts, stirring between intervals. Reheat until steaming hot (internal temp 165°F/74°C).
Freeze: You can freeze cooked pasta, but texture may change. For best results, freeze the chicken and tomato mixture separately in a freezer-safe container for up to 2 months and thaw overnight before reheating and tossing with freshly cooked pasta.
Food safety: Never leave cooked chicken at room temp for more than two hours. Label frozen containers with date.

Pro chef tips

Don’t overcrowd the pan when searing chicken. Work in batches if needed so the pieces brown instead of steam.
Use reserved pasta water: its starch helps bind the sauce and gives a silky texture. Add gradually.
Salt the pasta water well—this is your chance to flavor the pasta itself.
If tomatoes aren’t sweet enough, a pinch of sugar or a drizzle of balsamic reduction brightens them.
For extra depth, finish with a small knob of cold butter stirred in off heat for sheen and richness.

Creative twists

Caprese-style: Omit the chicken and stir in fresh mozzarella pearls and a little extra basil for a vegetarian twist.
Protein swaps: Use shrimp (add at the end, cooking 2–3 minutes) or thinly sliced pork tenderloin.
Spicy: Add red pepper flakes while sautéing garlic or toss in sliced Calabrian chiles.
Creamier: Stir in 1/3 cup heavy cream or 2 oz cream cheese before adding Parmesan.
Mediterranean: Add kalamata olives and a squeeze of lemon for a briny lift.

Helpful answers

Q: How long does this take from start to finish?
A: About 25–30 minutes. Prep is fast (10 minutes) and the cooking steps are quick.

Q: Can I make this ahead for a dinner party?
A: Partially. Cook the chicken and tomato mixture ahead and reheat gently, then toss with freshly cooked pasta just before serving to preserve texture and brightness.

Q: What’s the best tomato to use?
A: Cherry or grape tomatoes are ideal because they pop and release sweet juice quickly. If using larger tomatoes, seed and chop them.

Q: Can I use bone-in chicken or thighs?
A: Yes—but adjust cooking time. Thighs are juicier and forgiving; bone-in pieces will need longer to cook through and may be better roasted first.

Q: Is this recipe kid-friendly?
A: Very. Omit or reduce balsamic if a milder flavor is preferred. Parmesan adds familiar savory notes kids often like.

Conclusion

Bruschetta Chicken Pasta is a fast, flavorful weeknight winner that highlights fresh tomatoes, basil, and a bright balsamic finish. For another one-pot take on the same idea, see the Bruschetta Chicken Pasta Recipe (One-Pot) | The Kitchn, and for a version with a vivid visual and step-by-step notes, check out the recipe at Bruschetta Chicken Pasta – Yellow Bliss Road.