Bruschetta Chicken Pasta

Bruschetta Chicken Pasta Recipe – TGI Fridays Copycat

Bruschetta Chicken Pasta is one of those recipes that we have made for years, and I don’t know why I haven’t put it on the blog until now. You may not know this, but my husband and I actually met while we worked together at TGI Fridays Restaurants. And my favorite meal, by far, was the Bruschetta Chicken Pasta. I mean, what is not perfect about deliciously seasoned chicken, tomatoes and sweet basil stewed with garlic, pasta, and a generous drizzle of balsamic? It is also a spectacular change-up from boring ol’ spaghetti night.

This pasta is easy, full of delicious Italian flavors and totally kid friendly. I liken it to spaghetti for bougie people. While I am very generous with the balsamic glaze on my portion, my son isn’t as keen so I leave it off and give him more Parmesan. Also, when you pack up leftovers for later you can add ¼ cup of bruschetta into the container first, and top it with the noodles, and it won’t make your noodles soggy before lunch.

Tongs picking up bruschetta chicken pasta with sliced chicken, tomatoes, basil, and parmesan

HOW TO MAKE BRUSCHETTA

The easiest thing about Brushetta is that you just toss it together in a bowl and let it sit. A good bruschetta is super simple to throw together, but it relies on fresh ingredients. For instance, fresh basil and roma tomatoes are the big ones, but I also recommend grating a brick of Parmesan for brushetta, if you can. The bricks are MUCH cheaper by weight than the pre-shredded. More importantly, I find that they have just a bit more flavor.

If roma tomatoes aren’t available, you can use a mixture of any fresh, juicy, and firm tomatoes like campari or beefsteak. I generally recommend deseeding the tomatoes before chopping them up. The easiest way to do this generally is to slice off the stem/top of the tomato and then scoop out the seeded cavities. You can use a very small spoon or clean hands.

Frequently asked questions:

Can I use chopped jarred garlic instead?

Freshly minced garlic tends to have a more vibrant flavor with a bit more of a kick to it than the pre-minced kind. You can definitely use the jarred garlic if that’s what you have on hand or if you prefer a milder garlic flavor.

What are some variations of this pasta that I can try?

This pasta can be altered to suit your personal taste. If chicken doesn’t light up your world, try swapping it out for juicy shrimp. You could also make it vegetarian by omitting the chicken and adding more vegetables like sautéed spinach or zucchini, maybe even fresh mozzarella pearls. Try changing out the noodles and serving it cold as a pasta salad too. Yummy!

Is balsamic vinegar the same as balsamic glaze?

The taste of Balsamic Vinegar is intense, sweet and sour, aromatic and lingers in your mouth. It is often aged in barrels that give it a deep, complex flavor. The taste of Balsamic Glaze is sweet, slightly sour, and is more subdued and flat. It has a more syrupy consistency than straight balsamic vinegar and is great for garnishing dishes or decorating plates.