Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh tomatoes, basil, pasta, balsamic vinegar, and topped with seasoned chicken!!
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I don’t know about you, but I love pasta dishes! So many varieties and ways to change up flavors!
Last week, I decided to combine Bruschetta, seasoned chicken, and pasta! It tasted incredible! This dish has tons of flavor and my entire family, kids included, cleared our plates in no time!
The Bruschetta was able to marinate for about 20 minutes while I was preparing the other ingredients, and therefore, it really enhanced the flavor!
I sprinkled some fresh Parmesan cheese on top at the end and it finished this dish off perfectly! Even grated works if that’s all you have on hand! Yes, I am referring to the green can, no judging here!
Serve this pasta with some garlic bread and a salad, or perhaps some fresh fruit. My kids aren’t big into salad, so I opted for some dinner rolls only!
The best part, they were too busy shoveling the pasta in their mouths, they didn’t even realize they were eating tomatoes, haha! Now, I think it was also because we were all having a late dinner and starving, but, nonetheless, I call that a win!
As for the serving amount this recipe makes, the five of us were able to enjoy this and still have enough for 2 lunches the following day. It reheated perfectly, so we thoroughly enjoyed our leftovers!
If you’re looking for a light, simple, and tasty pasta dinner to try, look no further because this one is a hit!
Keep me posted if you try this Bruschetta Chicken Pasta and if you’re a gardener, this is a great way to use up some fresh tomatoes when they are in season! *Check out the video tutorial above as well!
Herb Cutting Scissors: https://amzn.to/31TjiwA
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Bruschetta Chicken Pasta
Ingredients
- 1 pint cherry tomatoes, sliced in half
- ⅓ cup chopped basil
- 4 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz spaghetti pasta
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoon olive oil, divided
- ½ cup Parmesan cheese, grated or shredded
- 1 tablespoon Balsamic glaze (optional)
Instructions
- In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper.
- Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
- Cook the pasta until al dente (or according to package directions).
- While pasta is cooking, heat up 1 tablespoon olive oil in a skillet (medium heat).
- Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired).
- Once chicken is cooked through, remove from skillet and set aside.
- Add remaining 1 tablespoon olive oil to skillet and add in the Bruschetta mixture.
- Cook for about 1 minute, or until heated through.
- Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
- Sprinkle Parmesan cheese on top as well as Balsamic glaze (if using).
- Serve immediately!
Notes
Nutrition
Kathy says
Made it for dinner and it was delicious! I used balsamic vinegar in the bruschetta and balsamic glaze on the finished dish. It is a new favorite!
Kristin says
Yay! Love hearing this!!
Linda says
Holy Toledo. Ahhhhhhhmazing. I didn’t have cherry tomatoes so I used Campari, and I used chicken tenders because it’s what we had. Followed the recipe and it was so good. Next time I’m using fresh mozz.
Linda says
Ooops I forgot to say I also made balsamic glaze to drizzle over the dish. I highly recommended
Kristin says
That is my favorite addition!! Glad you enjoyed and thanks for the great feedback!!
Kristin says
Yay!! Love hearing this!! So glad you all enjoyed it!!
Mary Walmsley says
I just made this for dinner, however I added sliced mushrooms, that I sauteed in a little butter & olive oil. I couldn’t wait to taste it, so I had a small dish if it. It was like a breath of sunshine! It was delicious, I never tasted anything like it, thank you for sharing this! It will be one of the new “Special Dinners” that we have on special occasions!!
Kristin says
Yay! Love hearing this! So glad it was enjoyed! Great idea on the mushrooms, yum!!
Carol says
This was so good❤️❤️
Followed the recipe exactly!!
Sarah Maldonado says
I knew when I saw this recipe that my hubby would love it and I was right. We had no leftovers and he said I could make it again tomorrow if I wanted. Lol. Thx for always having easy delicious recipes to share!
Kristin says
Awww, yay!! Love hearing that!! Glad you enjoyed this recipe and all the other ones I share!!
Ann Vlasman says
Am confused, I thought bruschetta was bread.
Kristin says
It’s more of the tomato, basil, oil combination. The classic version is served over bread, however, this is served in tender pasta. Enjoy!
Erika S says
The whole family, including guests RAVED over this dish!! I tossed with veggie spaghetti and served with garlic bread. The balsamic glaze really oomphs it up at the end! We are already fighting over who gets the leftovers tomorrow. Lol Thanks for sharing!
Kristin says
Yay!! Love hearing that! Its one of my fav dishes and I always fight for leftovers too, haha!!
Lisa Roussy says
Just made this for supper tonight, really good
Kristin says
Yay!! So glad it was enjoyed!!
Rhonda says
Made this two nights ago. It was horribly DRY! I had made plenty so last night I added a jar of marinara sauce to everything and it was much better.
Kristin says
Bummer to hear it was dry! It definitely is not a saucey pasta, but shouldn’t have been dry! Glad marinara was able to fix it!