Copycat TGIFriday’s Bruschetta Chicken Pasta Recipe

Try this restaurant favorite at your own dinner table. Made with pasta and fresh tomato sauce that’s incorporated with a balsamic glaze flavor and chicken bits.

Italian baked bruschetta chicken served over spaghetti noodles

How To Make TGIFriday's Bruschetta Chicken Pasta

Prep: 20 mins
Cook: 20 mins
Total: 40 mins


For Pasta:

  • 1 lb angel hair pasta, can cook and chill ahead of time
  • 2 tbsp salt

For Balsamic Glaze:

  • 1 cup balsamic vinegar
  • 1 tbsp sugar

For Fresh Tomato Sauce:

  • 8 Roma tomatoes, medium-size
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 garlic cloves, minced
  • 10 fresh basil leaves
  • 1/2 cup tomato sauce, plain

For Garlic Bread:

  • 1/4 lb butter 
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder

For Chicken:

  • 16 oz chicken breasts
  • salt and black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, sliced thin


For Pasta:

  1. Boil pasta in 1/2 gallon of water with salt until al dente. Drain and transfer to a bowl. If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbs. of salad oil.

For Balsamic Glaze:

  1. Bring to a boil in small sauce pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup and hold at room temperature.

For Tomato Sauce:

  1. Wash, core and dice tomatoes to 1/4" pieces, save juices and place in a small bowl. Wash, dry and cut basil leaves into thin strips. Add to tomatoes along with salt and pepper and hold for 2 hours before using.

For Garlic Bread:

  1. Garlic Bread: Melt butter in microwave and stir to combine seasonings. Drizzle your favorite bread with garlic butter and bake at 350° F until crispy and golden brown (approximately 4 minutes).

For Chicken:

  1. Chicken: Grill chicken breasts just before serving. Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees.

Combining Ingredients:

  1. Heat a heavy bottom sauce pan under medium-low flame. Add 2 Tbs. olive oil and heat oil for 20 seconds. Add any remaining garlic butter from bread to sauce pan. Sauté garlic in oil for 45 seconds on each side until soft and tender - do not brown garlic. Increase heat, add tomato mixture and stir. Add 1/2 C. of plain tomato sauce to pan and bring to a light boil.

  2. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually and garnish with balsamic glaze. Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Garnish with fresh chopped parsley.


  • Sugar: 13g
  • :
  • Calcium: 50mg
  • Calories: 653kcal
  • Carbohydrates: 71g
  • Cholesterol: 89mg
  • Fat: 28g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 759mg
  • Protein: 27g
  • Saturated Fat: 12g
  • Sodium: 2820mg
  • Vitamin A: 1307IU
  • Vitamin C: 14mg
Nutrition Disclaimer
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