This Bruschetta Chicken Pasta is a bright, Mediterranean-inspired dish that combines juicy grilled chicken, sweet cherry tomatoes, fragrant basil, and a silky balsamic-olive oil dressing, all tossed with al dente penne and finished with plenty of Parmesan. It’s the kind of recipe that feels special enough for guests but is simple and fast enough for a weeknight, ready in just about 35 minutes from start to finish.
The tender slices of chicken bring protein and substance, the tomatoes and basil give that classic bruschetta freshness, and the balsamic reduction adds a subtle sweetness and tang that ties everything together. Served warm, the heat from the pasta gently softens the tomatoes and helps the cheese melt into a light, flavorful coating. You can also enjoy it at room temperature or chilled, almost like a pasta salad, which makes it very versatile for lunches, picnics, or make-ahead meals.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1 pound 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
- Salt and pepper to taste
Instructions
- Season and grill the chicken
Place the boneless, skinless chicken breasts on a board or plate and pat them dry with paper towels so they sear more easily. Season both sides generously with salt and freshly ground black pepper, then drizzle lightly with a bit of olive oil, rubbing it in so the seasoning adheres well. Preheat a grill pan, outdoor grill, or heavy skillet over medium-high heat. Once hot, add the chicken and cook without moving it too much so it can develop a nice golden sear. Grill for about 5–7 minutes per side, depending on thickness, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate, tent it loosely with foil, and let it rest for about 5 minutes so the juices redistribute. After resting, slice the chicken into thin strips or bite-sized pieces and set aside. - Cook the penne pasta
While the chicken is cooking, bring a large pot of water to a rolling boil. Add a generous handful of salt to the water—this is your main chance to season the pasta itself. Add the pound of penne and stir once or twice so it doesn’t stick together. Cook according to package directions until just al dente, usually about 1–2 minutes less than the full recommended time so the pasta keeps a pleasant bite. Before draining, carefully scoop out about 1/2 cup of the starchy pasta cooking water and reserve it in a heatproof cup or bowl. Drain the pasta well in a colander, shaking off excess water, but do not rinse it so the sauce can cling nicely later. - Prepare the bruschetta mixture
While the pasta cooks or once you’ve set it aside, prepare the fresh topping. In a large mixing bowl, place the halved cherry tomatoes, making sure they are roughly equal in size so they soften evenly. Add the finely chopped red onion and the minced garlic. Sprinkle with a small pinch of salt to start drawing out some of the tomato juices. Add the chopped fresh basil last so it stays vibrant and aromatic. Gently toss everything together with a spoon or spatula, being careful not to crush the tomatoes. Let this mixture sit for a few minutes while you prepare the dressing; the flavors will begin to meld and the tomatoes will release some of their juices. - Make the balsamic dressing
Pour the balsamic vinegar into a small saucepan and place it over medium heat. Bring it to a gentle simmer and let it reduce for a few minutes, stirring occasionally, until it thickens slightly and becomes a bit syrupy. You don’t want it to become too thick or sticky—just enough to concentrate the flavor and add a touch of sweetness. Remove the pan from the heat and allow the balsamic to cool for a minute or two. Transfer it to a small bowl or measuring jug and slowly whisk in the olive oil, pouring in a thin stream while whisking constantly to create a smooth, glossy dressing. Taste and adjust with a pinch of salt and pepper if needed.
- Combine the pasta, chicken, and bruschetta mixture
Return the drained, still-warm pasta to the large cooking pot or place it in a big serving bowl that can hold all the ingredients comfortably. Immediately add the tomato, onion, garlic, and basil mixture over the hot pasta. The residual heat will gently warm the tomatoes and soften the raw edge of the onion and garlic. Add the sliced grilled chicken on top. Pour the balsamic-olive oil dressing over everything, making sure to scrape in every last drop from the bowl so you don’t lose any flavor. Using tongs or two large spoons, toss everything together thoroughly so the pasta, chicken, and bruschetta mixture are evenly coated with the dressing. - Add the Parmesan and adjust the texture
Sprinkle most of the grated Parmesan cheese over the pasta mixture, reserving a small amount for serving. Toss again so the cheese begins to melt slightly into the warm pasta, creating a light, flavorful coating rather than a heavy sauce. If at this stage the pasta looks a bit dry, gradually add some of the reserved pasta cooking water, a tablespoon or two at a time, tossing after each addition. The starchy water will help the dressing and melted cheese cling to the pasta and give it a silky, cohesive texture without making it greasy. - Taste, adjust, and serve
Taste the pasta and adjust the seasoning with additional salt and freshly ground black pepper if necessary. Once you’re happy with the balance of flavors, transfer the Bruschetta Chicken Pasta to a serving platter or individual plates. Sprinkle the remaining Parmesan on top and, if you like, add a few extra basil leaves for a fresh, aromatic finish. Serve immediately while warm, or let it cool slightly for a more relaxed, room-temperature presentation. This dish pairs wonderfully with a simple green salad and a refreshing drink like sparkling water with lemon or iced tea. It also keeps well in the refrigerator, making it a great option for next-day lunches or a quick grab-and-go meal.