Chicken Bruschetta Pasta: Your New Favorite Summer Dinner

Hey there, friend! Come on in, pull up a stool. Can you smell that? It’s the kind of smell that makes you close your eyes and take a deep, happy breath. Garlic sizzling in olive oil, the sweet tang of balsamic vinegar bubbling away, and the unmistakable scent of fresh basil that just tastes like sunshine. If your kitchen could feel like a cozy Italian trattoria on a warm summer evening, this is the recipe that will get you there.

I’m so excited to share this Chicken Bruschetta Pasta with you today. It’s the dish I turn to when I want something that feels both a little fancy and incredibly easy. You know those meals? The ones that make everyone at the table say, “Wow, you made this?” but secretly only took you about 30 minutes? That’s the magic we’re cooking up today.

We’re taking everything we love about classic bruschetta—the juicy, bursting cherry tomatoes, the fragrant basil, the garlicky kick—and turning it into a complete, satisfying meal. We’re swapping the bread for tender bowtie pasta that catches every bit of the delicious sauce and adding some lean chicken for protein. The result is a bowl full of vibrant, clean flavors that’s light enough for a hot day but substantial enough to leave you feeling perfectly satisfied. This isn’t just dinner; it’s a mood. It’s a celebration of simple, fresh ingredients coming together to create something truly unforgettable. So, tie on your favorite apron (the messy one with all the stains tells the best stories, I think), and let’s get cooking!

The Bruschetta That Started It All

This recipe has a special little backstory, as the best ones often do. It all goes back to my grandmother’s garden, a sprawling, slightly chaotic patch of green that was her absolute pride and joy. I have this vivid memory of being about eight years old, following her out back in the peak of summer. The air was thick and warm, and the tomato plants were practically groaning under the weight of ripe, red fruit. She’d hand me a small basket and let me hunt for the cherry tomatoes, which I’d pop into my mouth like candy the second I thought she wasn’t looking.

Back in her kitchen, we’d make the simplest bruschetta. Thick slices of crusty bread, toasted until golden, rubbed with a raw garlic clove until our eyes watered, and piled high with those chopped tomatoes and torn basil leaves. We’d eat it standing over the sink, the juices running down our arms, and she’d always say, “Food doesn’t need to be complicated to be good, Livvy. It just needs to be real.” This pasta dish is my love letter to that memory. It captures that same pure, garden-fresh joy but turns it into the kind of hearty meal I can build a weeknight around. Every time I make it, I’m right back in that sunny garden with her.

Gathering Your Fresh, Flavorful Ingredients

Part of the beauty of this recipe is its simplicity. We’re using a handful of high-quality ingredients that really get to shine. Here’s what you’ll need:

• 12 oz Bowtie (Farfalle) Pasta: I love farfalle for this dish because all those little “bows” and ruffled edges are perfect for grabbing onto the chunky tomato and balsamic sauce. It’s a fun, textural pasta that just feels celebratory! Chef’s Insight: No bowties? Penne, fusilli, or rotini will work beautifully too.
• 1 ½ lbs Chicken Tenderloins: Tenderloins are my weeknight hero because they cook so quickly and stay incredibly tender. Substitution Tip: You can absolutely use two large chicken breasts, sliced in half horizontally to thin them out, or even boneless, skinless chicken thighs for a richer flavor.
• 1 tbsp Olive Oil: A good glug of extra virgin olive oil is the foundation of our flavor. We’ll use it to cook the chicken and create our sauce.
• 2 cups Cherry Tomatoes, halved: These are the stars! Their natural sweetness and high juice content create the base of our “sauce.” Look for the ripest, reddest ones you can find. Chef’s Insight: A mix of red and yellow cherry tomatoes makes the dish look even more stunning.
• 2 Garlic Cloves, minced: Fresh is best here! The sizzling garlic forms the aromatic base that makes your whole kitchen smell incredible.
• 2 tbsp Balsamic Vinegar: This is our secret weapon. It adds a tangy, slightly sweet depth that balances the acidity of the tomatoes and brings the whole dish together. Chef’s Insight: If you have a bottle of balsamic glaze, a drizzle over the finished plates adds a gorgeous, professional-looking finish.
• 1/2 cup Chopped Fresh Basil: Please, I beg of you, use fresh basil! Its bright, peppery, anise-like flavor is irreplaceable in this recipe. Tear it or chop it just before adding to preserve its delicate essence.
• 1/4 cup Grated Parmesan Cheese: For that essential salty, umami kick. It melts slightly into the warm pasta, creating a light creaminess. Substitution Tip: For a dairy-free version, a sprinkle of nutritional yeast can provide a similar savory note.
• Salt and Pepper, to taste: Season confidently at every stage! We’ll season the chicken and then again at the end to make all the flavors pop.
• Optional: 1/2 cup diced Cucumber or a handful of Arugula: I love adding one of these for an extra fresh, crunchy element. Cucumber makes it taste even more like a summer garden, while arugula adds a lovely, subtle peppery bite.

Let’s Make Some Magic: Step-by-Step Instructions

Ready to see how quickly this all comes together? Follow these steps, and you’ll have a restaurant-worthy meal on the table in no time. I’ve packed this section with all my favorite little chef hacks to guarantee your success!

1. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add your bowtie pasta and cook according to the package directions until it’s al dente—that means it still has a slight bite to it. Chef’s Hack: Before you drain the pasta, reserve about a half cup of the starchy pasta water! This liquid gold is our secret weapon for adjusting the sauce consistency later. Drain the pasta and set it aside.
2. Sear the Chicken: While the pasta is cooking, pat your chicken tenderloins dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 3-4 minutes per side, without moving it, until you get a beautiful golden-brown sear and the chicken is cooked through. Chef’s Tip: Don’t crowd the pan! If your skillet is small, cook the chicken in two batches to ensure it sears instead of steams. Transfer the cooked chicken to a clean plate and let it rest for a few minutes before slicing it into bite-sized pieces.
3. Create the Bruschetta Sauce: This is where the magic happens! Using the same skillet (with all those delicious browned bits from the chicken still in it), reduce the heat to medium. Add the minced garlic and sauté for just 30 seconds until fragrant—be careful not to burn it! Immediately add the halved cherry tomatoes. Cook, stirring occasionally, for 2-3 minutes. You’ll hear them sizzle and start to soften and release their incredible juices. This creates the base of our no-cook sauce.
4. Deglaze with Balsamic: Pour the balsamic vinegar into the skillet with the tomatoes. It will sizzle and steam wonderfully. Use your spoon to scrape up all those flavorful browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of flavor lives! Let it bubble away for about one minute. The vinegar will reduce slightly, becoming less sharp and more syrupy.
5. Bring It All Together: Now for the grand finale! Add the drained pasta and sliced chicken back to the skillet. Toss everything together gently to coat it all in that glorious tomato-balsamic mixture. If the pasta seems a bit dry, this is where you can add a splash of that reserved pasta water to loosen it up and help the sauce cling to the pasta. Remove the skillet from the heat.
6. The Fresh Finish: Off the heat, stir in the chopped fresh basil and grated Parmesan cheese. This ensures the basil stays bright and green and the Parmesan melts just enough without becoming clumpy. Give it one final toss, and do a taste test. Adjust the seasoning with more salt and pepper if it needs it. If you’re using cucumber or arugula, fold it in now right before serving.

How to Serve Your Masterpiece

Presentation is part of the fun! I love serving this family-style, right out of the skillet at the center of the table for a cozy, communal feel. Grab a big, beautiful serving bowl, pile the pasta high, and give it one last flourish. Tear a few extra basil leaves over the top, add another light sprinkle of Parmesan, and if you’re feeling fancy, that drizzle of balsamic glaze I mentioned. For a complete meal, pair it with a simple arugula salad with a lemon vinaigrette and a slice of crusty, warm bread to sop up any remaining sauce. It’s fantastic served warm, but it’s also delicious at room temperature, making it a fantastic option for picnics or potlucks!

Make It Your Own: Delicious Recipe Variations

One of the best things about a recipe like this is its flexibility. Don’t be afraid to play and make it suit your tastes or what you have on hand!

• Go Meatless: Simply omit the chicken! For extra protein, add a can of drained and rinsed chickpeas or white beans when you toss everything together.
• Caprese Twist: Add small, fresh mozzarella balls (bocconcini) along with the basil for a creamy, dreamy Caprese-inspired version.
• Spice It Up: Add a pinch of red pepper flakes with the garlic for a gentle, warming heat that complements the sweet tomatoes perfectly.
• Lemon Lover’s Delight: Add the zest of one lemon and a big squeeze of its juice at the very end for an extra burst of fresh, citrusy brightness.
• Keto/Low-Carb Swap: Ditch the pasta and serve the chicken and bruschetta mixture over a bed of zucchini noodles (zoodles) or cauliflower rice.

Chef’s Notes & Kitchen Confessions

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I confess, the first time I made it, I was so eager that I added the basil while the skillet was still on the heat. It turned dark and sad almost instantly! I learned my lesson: always add fresh, delicate herbs at the very end, off the heat. That’s how you keep that vibrant green color and fresh flavor.

Another fun evolution was the addition of the optional cucumber. That was a happy accident on a sweltering day when I had a cucumber that needed using. I tossed it in, and the cool, crisp crunch was such a delightful contrast to the warm pasta that it’s now a regular feature in the summer months. Don’t be afraid of your own happy accidents—they often lead to the best discoveries!

Your Questions, Answered: FAQs & Troubleshooting

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out!

Q: My pasta turned out a bit dry. What did I do wrong?
A: This usually happens for one of two reasons! First, you might not have had enough juicy tomatoes. If yours seem a little dry, let them cook for an extra minute to encourage them to release their liquid. Second, you forgot the pasta water! That starchy reserved water is your best friend for creating a silky, cohesive sauce that clings to the pasta. Just add a splash at a time when you’re tossing everything together until it reaches your desired consistency.

Q: Can I make this Chicken Bruschetta Pasta ahead of time?
A> You can, with one small trick! I recommend preparing all the components separately. Cook the pasta, make the tomato sauce, and cook the chicken. Store them in separate containers in the fridge. When you’re ready to serve, gently reheat the tomato sauce and chicken, then toss everything together with the fresh basil and Parmesan. This keeps the basil from wilting and the pasta from absorbing all the sauce and becoming mushy.

Q: What’s the best way to store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the liquid, so it might be a bit drier the next day. A tiny drizzle of olive oil or a squeeze of lemon juice when reheating can help bring it back to life. I don’t recommend freezing this one, as the fresh tomatoes and basil don’t hold up well texture-wise after thawing.

Q: My family isn’t a big fan of balsamic vinegar. Can I use something else?
A> Absolutely! The flavor will be different, but still delicious. You can substitute with red wine vinegar for a tangier, less sweet note, or even the juice of half a lemon for a pure, bright acidity. Start with a little, taste, and add more until it suits your palate.

Chicken Bruschetta Pasta : Fresh, Light & Vibrantly Delicious

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• Author: OliviaBennett

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Description

Chicken Bruschetta Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 12 oz bowtie (farfalle) pasta
  (substitute penne, fusilli, or rotini if needed)

• 1½ lbs chicken tenderloins
  (or 2 large chicken breasts sliced thin, or boneless skinless thighs)

• 1 tbsp olive oil

• 2 cups cherry tomatoes, halved
  (mix red and yellow for color, optional)

• 2 garlic cloves, minced

• 2 tbsp balsamic vinegar
  (or substitute red wine vinegar or lemon juice)

• ½ cup chopped fresh basil

• ¼ cup grated Parmesan cheese

• Salt and pepper, to taste

• Optional: ½ cup diced cucumber or a handful of arugula

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Instructions

1. Cook Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package instructions until al dente.

3. Reserve ½ cup pasta water, then drain and set aside.

2. Cook Chicken

1. Pat chicken dry and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear chicken 3–4 minutes per side until golden and cooked through.

4. Remove from skillet, let rest, then slice into bite-sized pieces.

3. Make Bruschetta Sauce

1. In the same skillet, reduce heat to medium.

2. Sauté garlic for 30 seconds until fragrant.

3. Add cherry tomatoes and cook 2–3 minutes until softened.

4. Pour in balsamic vinegar, scrape up any browned bits, and let bubble 1 minute.

4. Combine

1. Add pasta and sliced chicken to the skillet.

2. Toss gently to coat in tomato-balsamic mixture.

3. If needed, add reserved pasta water a little at a time for desired sauce consistency.

5. Finish

1. Off heat, stir in fresh basil and Parmesan cheese.

2. Fold in optional cucumber or arugula, if using.

3. Taste and adjust seasoning with salt and pepper.

Notes

• Meatless: Omit chicken; add chickpeas or white beans.

• Caprese Style: Add small mozzarella balls.

• Spicy: Add red pepper flakes with garlic.

• Lemon Twist: Add lemon zest and juice at the end.

• Low-Carb/Keto: Serve over zucchini noodles or cauliflower rice.

Quick Nutritional Breakdown

Please note: This is an estimate and can vary based on specific ingredients used.

• Calories: ~420
• Fat: 11g
• Carbohydrates: 45g
• Protein: 35g

Final Thoughts

So there you have it—a bowl full of summer sunshine and a whole lot of heart. This Chicken Bruschetta Pasta is more than just a meal; it’s a reminder that the most satisfying dishes are often the simplest ones, built on fresh, honest ingredients and the memories we attach to them. I hope this recipe finds its way into your regular rotation, becoming the star of your own easy weeknights and cozy gatherings. Now, I’d love to hear from you! Did it bring a taste of a Italian trattoria to your kitchen? Tag me in your photos or leave a comment—seeing your creations is my favorite part. Happy cooking!