Bruschetta Chicken Pasta

Ingredients For Bruschetta Chicken Pasta

You’ll find the full ingredient list with exact measurements in the recipe card, but here’s what you’ll need and why each ingredient matters.

• Chicken – Boneless skinless chicken breasts keep this dinner lean, quick-cooking and easy. If you prefer, you can swap in chicken cutlets for even faster cooking, or use boneless skinless chicken thighs for a slightly richer flavor.
• Pasta – A short pasta like penne or rigatoni is ideal because it catches all that glossy tomato-basil sauce, but spaghetti works beautifully too if that’s what you have in the pantry. Whole wheat pasta, protein pasta or even gluten-free pasta are all easy swaps here.
• Olive oil – Good olive oil helps build the base of the sauce and gives the whole dish that classic Italian-inspired flavor. You can use avocado oil in a pinch, and a little butter mixed in adds extra richness if that’s your style.
• Garlic – Fresh garlic is one of the big flavor builders in this recipe and gives the sauce that warm, savory backbone. If you’re out, garlic paste works well, and even garlic powder can help in a pinch, though fresh is best here.
• Tomatoes – Cherry or grape tomatoes are my favorite because they soften quickly and get sweet and jammy in the pan. Roma tomatoes also work if that’s what you have. In a pinch, seeded chopped tomatoes will do the job just fine.
• Capers – Capers give this Bruschetta Chicken Pasta a salty, briny pop that balances the sweetness of the tomatoes and the richness of the mozzarella. If you’re not a caper person, you can leave them out, or swap in a few chopped olives for a similar punchy finish.
• Chicken stock or white wine – A splash of chicken stock or broth or dry white wine helps loosen the sauce and pull up all those flavorful browned bits from the pan. Either works beautifully, so use whatever you have open.
• Balsamic glaze or balsamic vinegar – This is what brings that classic bruschetta vibe to the whole dish. Balsamic glaze gives you a little sweetness and body, while balsamic vinegar is tangier and lighter. Either one works depending on the flavor you want.
• Fresh basil – Basil keeps everything bright and fresh and gives the pasta that unmistakable bruschetta flavor. If you’re out, a little baby spinach can add freshness, but basil is really the star here.
• Mozzarella -Fresh mozzarella pearls get just soft enough to turn creamy without disappearing into the pasta. You can use chopped fresh mozzarella, burrata for a richer finish, or even shredded mozzarella if that’s what you’ve got.
• Parmesan – A little grated Parmesan on top adds a salty, nutty finish. Pecorino Romano is a great substitute if you want something a little sharper.
• Seasonings – Kosher salt, black pepper, Italian seasoning and a pinch of red pepper flakes round everything out. If you want more heat, add extra red pepper flakes. If you want a more herb-forward flavor, a little dried oregano works well, too.

How to Make Bruschetta Chicken Pasta

1. Cook your pasta in well-salted water until it’s just al dente. Before you drain it, scoop out a little pasta water and set it aside. That starchy water is what helps turn the sauce from good to silky and clingy.
2. While the pasta cooks, season the chicken and sear it in a large skillet until it’s deeply golden on the outside and cooked through in the center. You want that nice browned crust because it adds so much flavor to the finished dish. Once the chicken is done, let it rest for a few minutes so the juices settle before you slice it.
3. Lower the heat and add your oil, then stir in the garlic and red pepper flakes. As soon as the garlic smells fragrant, add the tomatoes and capers. After a few minutes, the tomatoes will start to slump and release their juices, creating a light sauce with little pockets of concentrated tomato flavor.
4. Pour in the stock or wine and scrape up every bit from the bottom of the pan. That’s where a lot of the flavor lives. Stir in the balsamic, then taste and season as needed. Since capers already bring salt to the party, I always recommend seasoning lightly at first and adjusting from there.
5. Add the pasta straight to the skillet and toss everything together until the noodles are glossy and coated. If it looks a little tight, add a splash of the reserved pasta water until the sauce loosens up and clings to every piece.
6. Turn off the heat and fold in the basil and mozzarella. The basil will perfume the whole pan and the mozzarella will soften just enough to get creamy without totally melting away.
7. Pile the pasta into bowls, top with the sliced chicken, spoon over any extra tomato mixture from the pan, and finish with more basil and Parmesan. Dinner is done, and it looks like way more effort than it actually was.

How to Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat with a splash of chicken stock, broth or water to loosen the sauce. The microwave works too, but I like the stovetop better for keeping the chicken tender and the pasta from drying out.
• I don’t love freezing this one because the fresh tomatoes, basil and mozzarella are at their best right after cooking, but if you do freeze it, know the texture will be softer once reheated.