Why You’ll Love This Recipe
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Combines your favorite appetizer (bruschetta) with hearty pasta and chicken.
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Uses diced chicken for fast cooking and juicy results.
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Fresh tomatoes, basil, garlic, and a DIY balsamic glaze make it vibrant and restaurant‑quality.
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Have dinner on the table in just half an hour—not shabby for a flavor-packed meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 pound bow‑tie pasta (farfalle; penne or rigatoni work too)
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6 Roma tomatoes, chopped
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A large handful of fresh basil leaves, roughly torn
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2 tablespoons olive oil
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Salt and pepper, to taste
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½ tablespoon minced garlic
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2 chicken breasts, diced
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½ cup tomato sauce
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½ cup balsamic vinegar
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2 tablespoons white sugar
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¼ cup freshly grated Parmesan cheese
Directions
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Cook pasta according to package directions until al dente.
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In a bowl, mix chopped tomatoes, basil, olive oil, garlic, salt, and pepper.
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Lightly grease a skillet, cook diced chicken over medium heat for 7–8 minutes until cooked through; remove and set aside.
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Add tomato mixture to skillet, sauté for about 1 minute.
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Add tomato sauce, bring to a boil, then reduce heat and simmer 3–5 minutes.
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Return chicken and cooked pasta to the pan; toss to combine and heat through.
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In a separate saucepan, combine balsamic vinegar and sugar; boil 3–4 minutes, then simmer 2 minutes until thickened.
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Drizzle glaze over pasta, sprinkle with Parmesan and extra basil if desired.
Servings and timing
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Servings: 6 people
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Prep time: ~5 minutes
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Cook time: ~15 minutes
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Total time: ~20 minutes
Variations
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Swap farfalle for penne, rigatoni, or even spiral pasta.
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Use cherry tomatoes if Roma aren’t in season.
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Add a pinch of red pepper flakes for heat.
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Stir in fresh spinach or arugula at the end for greens.
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Skip making the glaze and use a good-quality bottled balsamic glaze.
storage/reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
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Reheating: Gently reheat on the stove over low heat (add a splash of water or broth to refresh), or microwave with a sprinkle of water. Stir and heat until just warmed through.
FAQs
1. Can I use different pasta shapes?
Absolutely. Penne, rigatoni, fusilli, or any short pasta that holds sauce works beautifully.
2. Can I prepare components ahead of time?
Yes. Dice the chicken and chop tomatoes and basil up to a day ahead. Store separately, then cook per recipe when ready.
3. Can I use canned tomatoes?
Yes—drain them well. Fresh tomatoes are best for texture and flavor, but canned tomatoes are a workable substitute.
4. Is there a gluten‑free option?
Use your favorite gluten‑free pasta. Cook to package directions and follow the rest of the same steps.
5. Can I use chicken thighs instead of breasts?
Yes, just dice them and cook until they reach the same internal temperature (about 165 °F or 74 °C).
6. Is it okay to add garlic on the skillet?
Absolutely—add extra garlic in step 4 when sautéing the tomato mixture for extra flavor.
7. Can I make it dairy‑free?
Skip the Parmesan or use a dairy‑free vegan alternative.
8. Can I substitute honey for sugar in the glaze?
Yes—use about 1 tablespoon of honey and simmer with vinegar to thicken. Adjust sweetness to taste.
9. How do I know when the balsamic glaze is done?
It’s ready when it’s reduced by about half and coats the back of a spoon. Let it cool slightly—it will thicken more as it cools.
10. Can I make this vegetarian?
Replace chicken with diced and sautéed mushrooms or chickpeas, and follow the rest of the recipe as written.
Conclusion
This Skillet Bruschetta Chicken Pasta offers the perfect balance of fresh and comforting flavors in a streamlined, one‑pan meal. It’s ideal for busy weeknights, yet impressive enough for guests. Plus, its flexibility on pasta types, proteins, and veggie add-ins makes it endlessly customizable. Give it a try—this bowl of pasta delight won’t disappoint!
Print
Skillet Bruschetta Chicken Pasta
This one-pot Skillet Bruschetta Chicken Pasta combines tender chicken, al dente pasta, fresh tomato-basil bruschetta, and a sweet balsamic glaze. A gourmet-style comfort meal ready in about 30 minutes.
- Total Time: 20 minutes
- Yield: 6 servings
Ingredients
1 pound bow-tie pasta (farfalle; penne or rigatoni work too)
6 Roma tomatoes, chopped
A large handful of fresh basil leaves, roughly torn
2 tablespoons olive oil
Salt and pepper, to taste
½ tablespoon minced garlic
2 chicken breasts, diced
½ cup tomato sauce
½ cup balsamic vinegar
2 tablespoons white sugar
¼ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente; drain and set aside.
- In a bowl, mix chopped tomatoes, basil, olive oil, garlic, salt, and pepper to make bruschetta topping.
- Lightly grease a skillet and cook diced chicken over medium heat for 7–8 minutes until fully cooked; remove from skillet and set aside.
- Add the bruschetta tomato mixture to the same skillet and sauté for about 1 minute.
- Add tomato sauce to the skillet, bring to a boil, then reduce heat and simmer for 3–5 minutes.
- Return chicken and cooked pasta to the skillet; toss to combine and heat through.
- In a separate small saucepan, combine balsamic vinegar and sugar; bring to a boil and then simmer for 2–3 minutes until thickened into a glaze.
- Drizzle balsamic glaze over the pasta mixture.
- Sprinkle with Parmesan cheese and extra basil, if desired. Serve hot.
Notes
- Use cherry tomatoes if Roma aren’t in season.
- Add red pepper flakes for a spicy kick.
- Mix in fresh spinach or arugula at the end for added greens.
- Bottled balsamic glaze can be substituted for homemade.
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat gently with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 7g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg