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Close-up of bruschetta chicken pasta in a white bowl with cherry tomatoes, fresh basil, and Parmesan cheese

Bruschetta Chicken Pasta

A fresh and flavorful 30-minute dinner featuring grilled chicken, cherry tomatoes, fresh basil, and penne pasta tossed in a balsamic olive oil dressing and topped with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts grilled and sliced
  • 1 lb penne pasta
  • 2 cups cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 3 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 cup grated Parmesan cheese plus more for serving
  • salt and pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Grill pan
  • Large mixing bowl
  • Colander

Method
 

  1. In a large bowl, combine the cherry tomatoes, red onion, garlic, and basil. Add the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. Set aside and let it rest for at least 5 minutes while you cook the pasta.
  2. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente, about 10 to 12 minutes. Drain and set aside.
  3. In a large skillet over medium heat, add the drained pasta and pour the tomato mixture over the top. Stir gently and heat through for 2 to 3 minutes. Do not let the tomatoes cook down completely — you want them fresh and slightly juicy.
  4. Add the grilled, sliced chicken to the skillet and toss everything together until the chicken is heated through and well coated with the sauce.
  5. Serve immediately in bowls, topped with grated Parmesan cheese and extra fresh basil if desired.

Notes

The bruschetta topping can be made up to 1 day ahead and stored in the fridge. Rotisserie chicken works great as a shortcut. Leftovers keep for up to 3 days and reheat well in a skillet with a splash of broth. Also great served at room temperature as a pasta salad.