Bruschetta Chicken Pasta Salad is a must make for any occasion! With Italian seasoned grilled chicken and a good kick of garlic and parmesan cheese, this is one pasta salad that will impress!
Bruschetta Chicken Pasta… It was time to make a kick-ass carb recipe that you won’t regret!
With nearly ALL of the salads on this site full of lettuce and good-for-you-vegetables, it was time to bust out some carbs and give you something different. This is one recipe that I had to go digging into the archives for! Two years ago, I made and posted this Chicken Bruschetta Pasta Salad which had been an emergency lunch for a few weeks (back then), and shared it before I knew how to focus a camera lens even. Anyway, the point is, that salad went crazy loco world wide with the embarrassing photo attached to it. The only problem, is, that recipe is a single serve recipe — a lazy girls recipe — and I’ve been busting to remake it ever since. Fast forward two years to a better lens and a bit more patience, and here we are. Again.
Bruschetta Chicken Pasta Recipe
For this version, you can feed a crowd and be the most popular person at your next gathering / function / partayyy / or dining room. Still a semi-lazy girls version, this pasta salad is even better than the last one, and can be served warm OR cold!
I’m’a break this down:
- Chicken grilled or seared in Italian seasonings.
- Ripe roma tomatoes tossed with a garlic and onion infused olive oil → pan fried first to release all of their incredible flavours.
- Balsamic vinegar, some parmesan cheese, salt and pepper, basil or parsley.
Mamamia what a salad!
Add extra parmesan cheese and look at that! The most beautiful and filing pasta!
If you’re looking for a low carb version and something similar, check out this Grilled Balsamic Chicken and Avocado Bruschetta Salad!
Watch our Bruschetta Chicken Pasta being made right here!
Bruschetta Chicken Pasta Salad
Ingredients
- 1 pound (500 g) thin spaghetti pasta, (dry weight)
- 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
- 2 tablespoons balsamic vinegar, (adjust to your tastes)
- 8 roma tomatoes, diced
- 1/2 cup grated parmesan cheese, plus more to serve
- 2 tablespoons finely chopped fresh basil or parsley
- Salt and pepper, to taste
- Balsamic glaze to serve (optional) -- I use store bought
Instructions
- Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
- While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
- Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
- Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
- Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
- Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.
Kimberly banks says
I think all of your recipes are in my meal rotation. They are so good and never disappoint. Thanks
Dawn says
I’ve just made this recipe for dinner this evening. Omg the flavours were fantastic. My whole family thinks it’s one of the best pastas I have cooked. Definitely be eating this every week. Thank you
Ani says
I was thinking of making this as a meal-prepped lunch for the week. Would it not keep in the fridge for a few days?
Patty McReynolds says
I don’t make this as a salad, but as a jot dish for dinner and it’s sooooo good! We all love it.
Vickie says
I made this over the weekend, it’s wonderful! Wonderful flavors!
I’ve eaten it left over, it’s even better. I’ve recommended it to my kids too. I know it will be a hit at their homes too! 5 stars
Brianna says
Excellent recipe !!!! My chicken needed a little more time but was superb.
Becky says
Are you using jarred minced garlic or mincing it yourself?
Karina says
I usually just mince it myself.
Morgan says
I can’t access the recipe, it doesn’t seem to have a recipe posted on here anymore. I have used this recipe in the past, and was able to access it then. Any idea what’s going on?
Karina says
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the recipe: https://cafedelites.com/bruschetta-chicken-pasta-salad/.
Megan says
I made with spaghetti squash and it was delicious!
Karina says
YUM!
JEssica says
My entire family loved this recipe! Made it just as is and it was delicious. Thank you!
Jessie Link says
How do you make th Balsalmic Glaze for the end? HELP!
Tatum says
She mentions that it is storebought hon
Lisa Rouck says
Added twice as many veggies including zucchini, yellow peppers, and fresh baby spinich with some of the seasoning added to them. Delicious light summer meal. Will make again next week.
Boyan Minchev says
Amazing pasta salad recipe, thak you for sharing this delicious dish with us.
Elizabeth says
Made this last night and have already printed recipe to share with friends. We all have fresh tomatoes and basil in our gardens. Beautiful dish and wonderfully flavorful!
Stacey Salvatore says
I often come to your site when I need a new recipe! This recipe was fabulous!!!!! I decided to make it last minute so I didn’t have time to make the glaze. I can inly imagine it would add to the taste! Loved it and so did my guests! Served warm tonight but will have it cold for lunch tomorrow! Thanks for sharing this recipe.
Amy says
How do you make the balsamic glaze?
Jamie says
This was delicious!!! We ate it hot, and I also added spinach!! Will definitely make it again!
LeRae says
Mmmmmmmmm I can’t wait to try this! We are trying to eat less carbs so I will be making this with spaghetti squash ?
Florence says
I’m studying the recipe right now to see what to start dicing. I think it’s going to be enough for warm at dinner and cold for later!
Susan says
Do you serve the balsamic glaze on the side for each person to drizzle as much as they like? How do you use it?
Melissa says
I never comment on recipes but I just had to on this one. The only thing I did different was added the balsamic glaze to the pasta once I added all the ingredients. The whole house agreed this was definitely a keeper in the rotation.
Treasa says
Could you please state which brand of balsalmic vinegar you used?
Cassandra says
I made this tonight, and it was delicious. Even my four year old loved it!
Patty says
My daughter sent me this recipe which I am going to try to day for my husband and myself. I am just curious, what is the “Balsamic Glaze”?
Karina says
Balsamic glaze is a balsamic reduction, usually cooked over stove top with brown sugar until thickened and reduced down like a syrup consistency. You should be able to find it at any grocery store!
paula schuck says
This looks amazing. Scheduled to pin for later. Thanks!
Karina says
Thank you Paula!