What the heck is this?
You know that moment when you’re torn between ordering bruschetta or pasta at your favorite Italian joint? Well, plot twist — you don’t have to choose anymore. This bruschetta chicken pasta is basically taking everything you love about that fresh, garlicky tomato situation and tossing it with tender chicken and perfectly cooked noodles. It’s like your appetizer and main course had a baby, and that baby grew up to be absolutely gorgeous.
We’re talking juicy chunks of seasoned chicken, fresh tomatoes that actually taste like tomatoes, creamy mozzarella that gets all melty and stringy, and fresh basil that makes everything smell like you’re dining al fresco in Tuscany. Except you’re probably in your kitchen wearing pajama pants, and honestly? That’s perfect.
Why This Recipe is About to Ruin All Other Pasta for You
- Fresh ingredients, big flavor — No heavy sauces needed when you’ve got this combo
- Looks ridiculously fancy — Instagram will think you went to Italy for dinner
- Quick weeknight winner — 30 minutes from start to finish
- Crowd pleaser — Even your pasta-snob friend will be impressed
- Light but satisfying — All the comfort, none of the food coma
- Customizable AF — Add whatever you want, it’ll probably be delicious
The Good Stuff You’ll Need
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional but recommended)
For the Pasta & Bruschetta Magic:
- 1 lb fettuccine or linguine (or whatever pasta makes you happy)
- 4 large ripe tomatoes, diced (or 2 cups cherry tomatoes, halved)
- 8 oz fresh mozzarella, cubed or torn into chunks
- 1/2 cup fresh basil leaves, chopped (save some whole leaves for garnish)
- 4 cloves garlic, minced
- 1/4 cup good olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
For Finishing:
- 1/2 cup freshly grated Parmesan cheese
- Extra fresh basil
- More black pepper (because why not?)
- Crusty bread for sopping up every last drop
Let’s Make This Masterpiece
Step 1: Prep Like a Pro
Get all your ingredients chopped and ready because this moves fast once you start cooking.
Bring a large pot of salted water to boil for the pasta.
Step 2: The Bruschetta Base
In a large bowl, combine diced tomatoes, mozzarella, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper.
Let this sit and get happy while you handle the chicken and pasta. The flavors are having a party in there.
Step 3: Chicken Game Strong
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with Italian seasoning, salt, pepper, and red pepper flakes.
Cook chicken for 6-8 minutes until golden brown and cooked through (165°F internal temp).
Add minced garlic in the last minute — don’t let it burn or you’ll be sad.
Step 4: Pasta Time
Cook pasta according to package directions until al dente. Nobody likes mushy noodles.
Reserve 1 cup of pasta water before draining (this is your secret weapon).
Step 5: The Beautiful Union
Add hot, drained pasta to the tomato-mozzarella mixture.
Toss in the cooked chicken with all its garlicky goodness.
Add a splash of pasta water to help everything come together in silky harmony.
Gently fold everything together — don’t be aggressive, the mozzarella is delicate.
Step 6: Serve Like You Mean It
Plate in large bowls, top with grated Parmesan and fresh basil leaves.
Hit it with more cracked black pepper because you’re fancy like that.
Serve immediately while the mozzarella is still doing that stretchy cheese thing.
Pro Tips That’ll Change Your Pasta Life
Tomato Quality Matters: Use the best tomatoes you can find. In winter, good canned San Marzanos beat sad grocery store tomatoes.
Don’t Overcook the Chicken: Cut it into even pieces so it cooks uniformly, and don’t walk away from the pan.
Fresh Mozzarella is Key: The pre-shredded stuff won’t give you those gorgeous melty chunks.
Pasta Water Magic: That starchy water helps bind everything together beautifully.
Switch It Up
Protein Swap: Try this with shrimp, Italian sausage, or skip the meat entirely for a vegetarian version.
Cheese Situation: Mix in some ricotta for extra creaminess, or try burrata if you’re feeling bougie.
Veggie Add-Ins: Roasted red peppers, sun-dried tomatoes, or spinach all play well here.
Pasta Options: This works with any pasta shape, but longer noodles like fettuccine or penne hold the ingredients best.
Make-Ahead Magic
Bruschetta Mix: Make the tomato-mozzarella mixture up to 4 hours ahead, but add the basil right before serving.
Chicken Prep: Cook the chicken earlier in the day and reheat gently when ready to assemble.
Full Make-Ahead: Not ideal — the pasta gets weird and the mozzarella loses its magic.
Questions People Always Ask
Q: Can I use dried basil instead of fresh? A: Please don’t. Fresh basil is what makes this dish sing. If you absolutely must, use 1 tbsp dried, but your soul will know the difference.
Q: What if I can’t find good tomatoes? A: Use a 28oz can of good San Marzano tomatoes, drained and chopped. Sometimes canned is better than bad fresh.
Q: Can I make this dairy-free? A: Skip the mozzarella and Parmesan, add some nutritional yeast and extra olive oil. It won’t be the same, but it’ll still be tasty.
Q: How do I reheat leftovers? A: Gently, with a splash of water or broth in a covered pan. The microwave will make you sad.
Print
Bruschetta Chicken Pasta: When Your Two Favorite Italian Things Have a Beautiful Baby
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
You know that moment when you’re torn between ordering bruschetta or pasta at your favorite Italian joint? Well, plot twist — you don’t have to choose anymore. This bruschetta chicken pasta is basically taking everything you love about that fresh, garlicky tomato situation and tossing it with tender chicken and perfectly cooked noodles. It’s like your appetizer and main course had a baby, and that baby grew up to be absolutely gorgeous.
We’re talking juicy chunks of seasoned chicken, fresh tomatoes that actually taste like tomatoes, creamy mozzarella that gets all melty and stringy, and fresh basil that makes everything smell like you’re dining al fresco in Tuscany. Except you’re probably in your kitchen wearing pajama pants, and honestly? That’s perfect.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional but recommended)
For the Pasta & Bruschetta Magic:
- 1 lb fettuccine or linguine (or whatever pasta makes you happy)
- 4 large ripe tomatoes, diced (or 2 cups cherry tomatoes, halved)
- 8 oz fresh mozzarella, cubed or torn into chunks
- 1/2 cup fresh basil leaves, chopped (save some whole leaves for garnish)
- 4 cloves garlic, minced
- 1/4 cup good olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
For Finishing:
- 1/2 cup freshly grated Parmesan cheese
- Extra fresh basil
- More black pepper (because why not?)
- Crusty bread for sopping up every last drop
Instructions
Get all your ingredients chopped and ready because this moves fast once you start cooking.
Bring a large pot of salted water to boil for the pasta.
In a large bowl, combine diced tomatoes, mozzarella, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper.
Let this sit and get happy while you handle the chicken and pasta. The flavors are having a party in there.
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with Italian seasoning, salt, pepper, and red pepper flakes.
Cook chicken for 6-8 minutes until golden brown and cooked through (165°F internal temp).
Add minced garlic in the last minute — don’t let it burn or you’ll be sad.
Cook pasta according to package directions until al dente. Nobody likes mushy noodles.
Reserve 1 cup of pasta water before draining (this is your secret weapon).
Add hot, drained pasta to the tomato-mozzarella mixture.
Toss in the cooked chicken with all its garlicky goodness.
Add a splash of pasta water to help everything come together in silky harmony.
Gently fold everything together — don’t be aggressive, the mozzarella is delicate.
Plate in large bowls, top with grated Parmesan and fresh basil leaves.
Hit it with more cracked black pepper because you’re fancy like that.
Serve immediately while the mozzarella is still doing that stretchy cheese thing.
Notes
Tomato Quality Matters: Use the best tomatoes you can find. In winter, good canned San Marzanos beat sad grocery store tomatoes.
Don’t Overcook the Chicken: Cut it into even pieces so it cooks uniformly, and don’t walk away from the pan.
Fresh Mozzarella is Key: The pre-shredded stuff won’t give you those gorgeous melty chunks.
Pasta Water Magic: That starchy water helps bind everything together beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~525 kcal
- Fat: ~18g
- Carbohydrates: ~58g
- Protein: ~35g