Mediterranean Bruschetta Chicken Pasta
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
This Mediterranean Bruschetta Chicken Pasta combines juicy seared chicken, fresh tomato bruschetta, and tender pasta in a light olive oil and balsamic sauce. It’s bright, flavorful, and comes together quickly—perfect for a weeknight meal that still feels special. The fresh basil and garlic bring out that classic Mediterranean aroma, while the balsamic drizzle adds a beautiful tangy-sweet finish.
Ingredients
For the Pasta:
8 oz (about 225g) pasta of your choice (penne, bow tie, or angel hair)
Salt, for the pasta water
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp Italian seasoning (optional)
For the Bruschetta Topping:
2 cups diced tomatoes (cherry or Roma work best)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
2 tbsp fresh basil, chopped
Salt and black pepper, to taste
Optional Additions:
2 tbsp finely diced red onion
2 tbsp grated Parmesan cheese
Extra Italian seasoning or chili flakes (for heat)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.
Prepare the Chicken:
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cook chicken for 5–6 minutes per side, or until golden and cooked through (internal temperature should reach 165°F / 74°C).
Remove from the pan, let rest for a few minutes, then slice into thin strips.
Make the Bruschetta Topping:
In a bowl, combine diced tomatoes, minced garlic, olive oil, balsamic vinegar, fresh basil, salt, and pepper.
Stir and let it sit for about 10 minutes so the flavors meld together.
Assemble the Pasta:
Add the cooked pasta and sliced chicken to the skillet used for cooking the chicken (no need to clean it).
Pour the bruschetta mixture over the top and toss everything gently over low heat for 1–2 minutes, just until warmed through.
Finish & Serve:
Plate the pasta and top with any remaining bruschetta mixture.
Sprinkle with Parmesan cheese and a few extra basil leaves.
Drizzle with a touch more balsamic vinegar or glaze before serving for extra depth of flavor.
Tips & Variations
Perfectly Cooked Chicken
Pound the chicken breasts to even thickness before cooking for faster, more even results.
Don’t overcrowd the pan—cook the chicken in batches if needed to get a nice golden sear.
Let the chicken rest for a few minutes before slicing; this keeps it juicy and tender.
Choosing the Right Pasta
Short pastas like penne or bow tie hold the tomato and oil mixture nicely.
Long pastas like angel hair or spaghetti give a lighter, restaurant-style presentation.
Whole-wheat or chickpea pasta adds a bit of extra fiber and protein if you want a healthier twist.
Freshness Matters
Use ripe, sweet tomatoes—cherry or Roma are ideal for their flavor and firmness.
Add the tomatoes raw for a true bruschetta-style pasta, or sauté them briefly if you prefer a warm topping.
Flavor Enhancers
Add a touch of crushed red pepper flakes for heat or a sprinkle of Italian seasoning for a deeper herb flavor.
For richness, mix in a tablespoon of butter or grated Parmesan at the end while tossing the pasta.
A drizzle of balsamic glaze right before serving adds a lovely sweet-tart contrast.
Cheese & Garnish Options
Parmesan adds sharpness, while crumbled feta or shaved Pecorino Romano give a Mediterranean edge.
Top with a few fresh basil leaves or chopped parsley for a pop of color and freshness.
Make It Ahead
The bruschetta topping can be prepared a few hours in advance—just store it in the fridge and bring it to room temperature before tossing with the pasta.
Cooked pasta can be cooled, drizzled with olive oil, and stored for up to 2 days. Reheat gently before serving.
Creative Variations
Add sliced olives, roasted red peppers, or artichoke hearts for a stronger Mediterranean touch.
Swap chicken for shrimp, grilled tofu, or chickpeas for a vegetarian option.
For a cold version, turn it into a Bruschetta Chicken Pasta Salad—just chill all components and toss with a little extra olive oil and vinegar before serving.
Q&A
Q: Can I make this pasta ahead of time?
Yes. Cook the pasta and chicken in advance, then refrigerate them separately. When ready to serve, toss everything together with the bruschetta topping and warm gently. You can also serve it chilled as a pasta salad.
Q: What type of tomatoes work best?
Cherry or Roma tomatoes are ideal because they’re firm, flavorful, and not too watery. If using larger tomatoes, scoop out excess seeds to keep the dish from getting soggy.
Q: Can I use pre-cooked chicken?
Definitely. Leftover grilled or rotisserie chicken works great here—just slice it thin and warm it in the pan before adding the pasta and bruschetta topping.
Q: How do I make it vegetarian or vegan?
Skip the chicken and add chickpeas, grilled eggplant, or zucchini for protein. For a vegan version, leave out the cheese or use a plant-based alternative.
Q: What can I serve with it?
It pairs well with garlic bread, a simple green salad, or roasted vegetables like zucchini and bell peppers.
Nutrition
(Per serving, based on 4 servings)
Calories: ~420
Protein: 30g
Fat: 15g
Carbohydrates: 40g
Fiber: 3g
Sugar: 5g
Sodium: ~480mg
(Nutritional values vary slightly depending on pasta type and cheese amount.)
Conclusion
This Mediterranean Bruschetta Chicken Pasta is fresh, vibrant, and incredibly satisfying without being heavy. The juicy tomatoes, fragrant basil, and tender chicken come together in a simple olive oil and balsamic mix that feels both comforting and light. It’s the kind of meal that’s easy enough for a weeknight but elegant enough for guests—a perfect balance of Mediterranean flavor and everyday simplicity.