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
Julie Foust says
This was Fabulous, and a great way to use up tomatoes, garlic and basil from my garden! Full of wonderful flavors 😋
Kristin says
YAY! Glad you enjoyed this!
Carol says
Anyone add fresh mozzarella? Making tonight.
Kristin says
I have before and its been great! Hope you enjoy!
Amy says
Delicious! Made with spaghetti squash instead of pasta! Great way to use the grape tomatoes that are coming in. Huge hit and now in the regular rotation!
Thank you.
Kristin says
Great idea on using spaghetti squash for this! Glad to hear you enjoyed!!
Susie says
I’m confused about the Balsamic Glaze. Is that just more Balsamic vinegar?
Kristin says
You’ll actually find Balsamic Glaze near the vinegar. Its a bit thicker as its been reduced down and holds a slightly different flavor than the vinegar. I love adding a bit of it to different dishes. If you don’t have it, you can omit, but it definitely enhances the flavor of this dish.
Barbara says
With all the covid 19 stuff going on recipes are something we started doing because we are trying to stay home more to avoid people. I have to say this is one of the best ones I have tried. Everyone loved it!!
Kristin says
Yay! Glad it was a hit recipe for you all!! I love it in the summer because its so light tasting!
Patricia R Trucksess says
P.S. sorry I forgot to ask what is the glaze or is it just a tbsp. of the balsamic vinegar ? Do you just put it on the dish at the last minute and stir?
Kristin says
The glaze is actually a thicker type sauce. You can buy it at the grocery store near all the vinegars. I added some on top and then again to each plate before serving. It isn’t needed, but its a great addition for sure!
Patricia Trucksess says
How would I make this for 2 people… I know how to change the chicken and spaghetti amount… but how to change or adjust the bruschetta amount?
Kristin says
You could cut each of the ingredients in half and that should be great!
Dena says
Made this last night. It s a keeper
Kristin says
Yay! Glad you enjoyed!
Lisa says
Ohmuhgawd! Deelish! I just made this for dinner tonight. Had to sub in 2 medium beefsteak tomatoes, a packet of plant-based chick’n, added extra balsamic vinegar, a practically indecent amount of fresh basil (my addiction with traditional bruschetta) and subbed nutritional yeast instead of parm. Over whole wheat pasta, this was a HIT. Definitely adding this to the regular meal rotation. YUM! Thank you for sharing!
Kristin says
Yay! Love hearing how you enjoyed it! Great idea to change it up a bit, love it!
Nancy says
What is the serving size?
Kristin says
About 1 cup per serving!
Elaine says
Absolutely amazing. I did not have enough basil but had some pesto so I added that. The balsamic glaze added on at the end put it over the top.
Kristin says
Yay!! So glad you enjoyed it!!
Lori says
Mine turned out dry. Why do you think so?
Kristin says
Hmmm, were your tomatoes juicy? I have heard some people say that their tomatoes not being ripe caused an issue? You can always increase the balsamic vinegar/glaze too!!
January says
I kept looking for the toasted bread in this Bruschetta recipe. I see how you were just including the veggie part, but wondered if toasted crostini might be cut into cubes to give it a real bruschetta feel? Sounds delicious by the way. Can’t wait to try!!!!❤️
Kristin says
Ooooo, great idea! I like your thinking! That would be a great addition, maybe even tossing in some Italian seasoned croutons!! Let me know if you try it and how it turns out!
Lisette Boucher says
Yummy!!!
Kristin says
Agreed!! Its a tasty dinner for sure!!
Cathy says
How much Bruschetta?
Kristin says
You make the Bruschetta using tomatoes, basil, garlic, and Balsamic vinegar in this recipe!