Bruschetta Chicken Pasta Stack

Bruschetta Chicken Pasta Stack is a fresh and flavorful dish that brings all the bold, bright flavors of classic bruschetta into a hearty pasta dinner. With juicy grilled chicken, sweet cherry tomatoes, and a balsamic-garlic dressing tossed with penne and Parmesan, it’s one of those meals I love to make when I want something vibrant yet comforting. It’s light, satisfying, and packed with that Italian-inspired flavor I can’t get enough of.

Why You’ll Love This Recipe

I love how this pasta combines the freshness of a bruschetta topping with the heartiness of grilled chicken and pasta. It’s easy to prep, great for weeknights or casual dinners, and makes amazing leftovers. The balance of tangy balsamic, garlic, olive oil, and fresh basil gives it a punch of flavor without needing a heavy sauce. It’s simple, quick, and always a hit at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 pound penne pasta
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Cook the Pasta: I bring a large pot of salted water to a boil and cook the penne until al dente according to package instructions. Then I drain it and set it aside.

2. Make the Bruschetta Topping: While the pasta cooks, I combine the cherry tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil, salt, and pepper in a large bowl. I stir it all together and let it sit for 10–15 minutes so the flavors can meld.

3. Grill and Slice the Chicken: I season the chicken with salt and pepper, grill or pan-sear it until cooked through, then slice it thinly.

4. Assemble the Dish: I toss the cooked pasta with the bruschetta mixture and half the Parmesan cheese. I gently fold in the grilled chicken slices.

5. Serve and Stack: For a “stack” presentation, I use tongs to twirl the pasta onto plates, layer the chicken slices on top, and sprinkle the rest of the Parmesan over everything. I finish with a few extra basil leaves for garnish if I have them.

Servings and timing

This recipe serves about 4 to 6 people. It takes around 15 minutes to prep and 20 minutes to cook, making it a 35-minute dinner that’s fresh and full of flavor.

Variations

Sometimes I add baby spinach or arugula for extra greens, or toss in diced mozzarella for a caprese-style twist. If I want more richness, I drizzle a little balsamic glaze over the top. I’ve also made it with gluten-free pasta or whole wheat penne with great results. For a kick, I add a pinch of red pepper flakes to the bruschetta mixture.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the pasta and chicken together in an airtight container. To reheat, I use the microwave or a skillet over low heat. A splash of olive oil or a quick squeeze of lemon brightens the flavors back up.

FAQs

Can I make this ahead of time?

Yes, I often prep the bruschetta topping and grill the chicken earlier in the day. When it’s time to eat, I just cook the pasta and toss everything together.

What kind of chicken should I use?

I use boneless, skinless breasts, but thighs work well too. Leftover rotisserie chicken is also a great shortcut.

Can I serve this cold as a pasta salad?

Absolutely. This dish works beautifully as a chilled pasta salad—just store it in the fridge and let it come to room temperature before serving for the best flavor.

Do I have to use penne?

Not at all. I’ve made this with rotini, farfalle, and spaghetti—it all works. Just use a pasta that holds sauce and toppings well.

How can I make it vegetarian?

I skip the chicken and maybe add white beans or grilled zucchini for extra texture and protein. It’s still super flavorful and satisfying.

Conclusion

Bruschetta Chicken Pasta Stack is the perfect blend of fresh and filling, with juicy grilled chicken, bold tomato-basil flavor, and a simple balsamic-garlic dressing that ties it all together. It’s a fun twist on classic bruschetta, turned into a satisfying dinner that I love serving warm or cold. Whether I’m stacking it fancy for guests or scooping it straight from the bowl for lunch, this pasta always hits the spot.