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