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Bruschetta Pasta with Cajun Chicken

There is no dish as simple and refreshing as this bruschetta pasta. Angel hair pasta is tossed in a buttery balsamic sauce and finished with fresh tomato, mozzarella and basil. The entire dish is kicked up a notch with flavor packed cajun grilled chicken and a balsamic glaze on top.

The best part about this dish is that it only gets better as it cools. Warm, room temp or even cold- this meal is a winner- so there's no rush to getting it on the table before it cools!

I purposely removed the pasta and sauce from the heat before tossing everything together because I didn't want the cheese getting super melted or the tomatoes getting warm. I wanted to maintain the essence of freshness by keeping those ingredients cold.

This recipe can be made in any season.

It's light, bright and fresh enough for the summer and spring but still hearty enough for the fall and winter. Seriously you're going to love this. This is not a pasta dish that's going to weigh you down or leave you feeling groggy (although I do love those as well). Rather, this dish is fresh and light thanks to the angel hair, fresh herbs and cool flavors.

Whether you are a novice to cooking or a certified expert you CAN make and WILL love this dish! The most delicious combination of cool tomatoes, fresh basil and buttery sweet red onions come together in this meal.

Bruschetta Pasta with Cajun Chicken

4 Servings | Cook time: 15 minutes


  • 3-4 heirloom tomatoes diced (~400g or 2 cups)

  • 2/3 cup (~80g) red onion, diced

  • 8 oz angel hair pasta

  • 1/4 cup balsamic vinegar

  • 4 oz reduced fat mozzarella, diced into cubes

  • 1/4 cup grated parmesan cheese

  • 1 tbsp and 1 tsp butter, divided

  • 4 cloves garlic, minced

  • 12-16 oz chicken breast

  • 1/2 tbsp cajun seasoning

  • 1/2 cup fresh basil, roughly chopped

  • Salt and pepper, to taste

  • Optional: balsamic glaze, for topping


  1. Bring a medium pot of water to a boil, salt and add pasta. Cook according to box for al dente.

  2. Slice chicken breasts into 4 even pieces and pound breasts thin, to about 1/2-1” thick. Season both sides with cajun seasoning.

  3. Melt 1 tsp butter in a nonstick skillet (or cast iron pan) over medium heat. Once hot, add chicken to the pan and cook for about 3-4 minutes. Flip and repeat on the second side until fully cooked through.

  4. Remove chicken and set aside to rest.

  5. Melt 1 tbsp butter in nonstick skillet. Add garlic and cook until fragrant, about 2 minutes.

  6. Stir into balsamic vinegar and bring mixture to a simmer, reduce to low and stir in red onion. Allow balsamic and onion to cook for just 1-2 minutes. Just enough to take the initial bite off of the onion.

  7. Remove the sauté pan from the heat. Use tongs to toss in and combine pasta, tomatoes, parmesan, fresh basil and diced mozzarella. Season with salt and pepper to taste.

  8. Transfer to a bowl, slice the chicken and serve atop the pasta. Top the bowl with a drizzle of balsamic glaze.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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