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Bruschetta Chicken Pasta with sliced baked chicken breast, fresh tomato basil bruschetta topping, and grated Parmesan in a white bowl

Bruschetta Chicken Pasta

Juicy seared and oven-baked chicken breast served over pasta tossed with a fresh garlic tomato bruschetta mixture, balsamic vinegar, chopped basil, and grated Parmesan. A bright, satisfying Italian-inspired weeknight dinner ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil for the chicken
  • salt and pepper to taste
  • 1 tsp Italian seasoning
  • 3 cups cherry tomatoes halved
  • 3 cloves garlic minced
  • 0.5 cup fresh basil chopped, plus extra for garnish
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil for the bruschetta mixture
  • 12 oz pasta penne or spaghetti recommended
  • 0.5 cup grated Parmesan cheese freshly grated from a wedge preferred
  • fresh mozzarella pearls optional topping

Equipment

  • Large oven-proof skillet
  • Large pot
  • Large mixing bowl
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Pat the chicken breasts dry with a paper towel. Drizzle with 1 tablespoon of olive oil and season all over with salt, pepper, and Italian seasoning.
  3. Heat a large oven-proof skillet over medium heat. Sear the chicken breasts for 3 to 5 minutes per side until golden brown on the outside. The chicken will not be fully cooked through at this stage.
  4. Transfer the skillet directly to the oven. Bake for 15 to 20 minutes until the chicken is fully cooked through and the juices run clear. Remove from oven and let rest for 5 minutes before slicing into strips.
  5. While the chicken bakes, combine the halved cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, and olive oil in a medium bowl. Season with salt and pepper, stir to combine, and set aside.
  6. Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain well. Do not rinse the pasta.
  7. In a large mixing bowl, toss the warm drained pasta with half of the bruschetta mixture and half of the Parmesan cheese until well coated.
  8. Plate the pasta and top each serving with sliced chicken, the remaining bruschetta mixture, and extra Parmesan. Add fresh mozzarella pearls if using. Garnish with fresh basil and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Keep the bruschetta topping separate from the pasta when storing to prevent sogginess. Serve the bruschetta topping cold or at room temperature when reheating. Also excellent served cold as a pasta salad the next day with a drizzle of olive oil and balsamic.