Main Dishes

Chicken Bruschetta Pasta

I am a pasta girl. Pasta just makes me happy, plain and simple. In fact, I think my last meal would involve some form of pasta. I typically make pasta with your traditional tomato sauce, sometimes with a few meatballs thrown on for good measure, always with some form of cheese. But today I decided to freshen it up.

So I added some freshly chopped tomatoes, onions, garlic, and basil, tossed in some olive oil and balsamic vinegar, added some seasoned chicken, and it became Chicken Bruschetta Pasta! Pure deliciousness.

Chicken Bruschetta Pasta

1 lb angel hair pasta
8 oz skinless, boneless chicken breast
1 lb tomatoes (whichever variety looks freshest), chopped

1 tsp. Italian seasoning
1 small red onion, finely chopped
5 cloves garlic, minced
¼ cup fresh basil, chopped
½ cup extra virgin olive oil, divided, plus 2 tbsp.
1 cup plus 3 tablespoons balsamic vinegar
3 tablespoons sugar
Salt and pepper


Step 1: Combine tomatoes, onion, garlic, basil, ¼ cup extra virgin olive oil, 3 tbsp. balsamic vinegar, and salt and pepper in a medium size bowl. Let sit for at least an hour to allow flavors to combine.


Step 2: In a medium size saucepan, combine 1 cup balsamic vinegar and 3 tbsp. sugar and turn burner to medium heat. Heat until mixture is reduced by half and has slightly thickened, approximately 15 minutes. Remove from heat.


Step 3:  Meanwhile, season chicken with salt, pepper, and Italian seasoning. In a frying pan, heat 2 tbsp. extra virgin olive oil over medium heat. Fry chicken for approximately 6-12 minutes per side or until no longer pink and juices run clear. Cooking time depends on the thickness of the chicken. I tend to go for pieces that are thicker, about ¾ – 1 inch, so cooking time takes a little longer for me. When chicken is cooked through, remove from heat and let it rest. DO NOT cut it right away. The lovely juices will run away and you will be left with a hunk of dryness. Don’t do it.

Step 4:  Cook pasta according to package directions, being careful not to overcook (Al dente is key!). Drain pasta and transfer back to pot. Add ¼ cup olive oil and salt and pepper to taste. Toss tomato mixture with the pasta.


Step 5:  Slice chicken. Drizzle balsamic reduction on top of the pasta. Place chicken on top of the pasta, then sprinkle with basil and grated Parmesan cheese.

Step 6: Mangia!

2 thoughts on “Chicken Bruschetta Pasta”

  1. Hi Debbie,
    I enjoyed reading your blog and looking at your recipes. I got very hungry at work. Do you have any simple recipes for appetizers?

    Wilma, Judy’s friend


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