What are the ingredients in chicken pasta bruschetta?

The classic bruschetta chicken pasta features juicy cherry tomatoes, fresh basil, minced garlic, olive oil, al dente pasta, and tender seared chicken—all tossed together and finished with mozzarella or feta.

How to use bruschetta as pasta sauce?

Simply mix your tomato-basil bruschetta topping with a splash of reserved pasta water in the skillet, warm for 1–2 minutes, then toss with pasta and chicken—your bruschetta turns into a vibrant sauce in seconds.

Why is it called "marry me chicken pasta"?

Though this isn’t strictly marry me chicken pasta, the name comes from a rich, flavorful sauce that wows guests—you’ll get proposals (figuratively) after tasting it, thanks to its indulgent flavor profile.

How to stop bruschetta from getting soggy?

Drain excess tomato juice before tossing, salt and let tomatoes rest 5 minutes, then gently fold—this keeps your bruschetta chicken pasta bright and avoids watery splashes.

What is the secret to good bruschetta?

Use ripe Roma or cherry tomatoes, high-quality olive oil, a pinch of salt, and fresh basil—then let the mixture rest so flavors marry before topping your pasta or toast.

What is the best bread for bruschetta?

A sturdy country loaf, ciabatta, or baguette with an open crumb and crisp crust stands up best to juicy bruschetta toppings without turning to mush.

Bruschetta Chicken Pasta Recipe – 30-Minute Flavor-Packed Dinner You’ll Love

Description

This Bruschetta Chicken Pasta is bursting with bold flavor—tender seared chicken, juicy tomatoes, fresh basil, and creamy mozzarella tossed with penne in one skillet. It’s the perfect 30-minute dinner when you want something quick, comforting, and absolutely delicious.

Ingredients

Scale

2 medium boneless chicken breasts

Salt and black pepper, to taste

3 tablespoons olive oil, divided

8 ounces penne pasta

1½ cups cherry tomatoes, halved

2 garlic cloves, minced

⅓ cup fresh basil, chopped

¾ cup fresh mozzarella, cubed

¼ cup grated Parmesan cheese (optional)

Balsamic glaze, for drizzling (optional)

Instructions

Season chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side, until golden and cooked through (165°F). Transfer to a plate to rest.
Boil penne pasta in salted water until al dente (9–11 minutes). Reserve ½ cup pasta water, then drain.
Mix tomatoes, garlic, basil, 2 tbsp olive oil, salt, and pepper in a bowl. Let sit for 5 minutes to release juices.
Slice the rested chicken. Reheat the skillet and add the bruschetta mix with a splash of pasta water. Simmer 1–2 minutes.
Combine the cooked pasta, chicken, and bruschetta sauce in the skillet. Stir to coat.
Top with mozzarella cubes and grated Parmesan. Drizzle with balsamic glaze if desired. Serve hot.

Notes

Sub spaghetti for penne if preferred.
Use feta instead of mozzarella for a tangier twist.
Add red chili flakes for heat.
Great for meal prep—leftovers taste even better!

Nutrition

Serving Size: 1 bowl
Calories: 485
Sugar: 5g
Sodium: 520mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 34g
Cholesterol: 82mg

Keywords: bruschetta chicken pasta, one-skillet chicken pasta, pasta with cherry tomatoes, 30-minute dinner, weeknight pasta recipe, fresh basil pasta