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3.5 from 159 votes

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh tomatoes and basil, pasta, balsamic vinegar and topped with seasoned chicken.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 400kcal
Author: The Cookin' Chicks


  • 1 pint cherry tomatoes, sliced in half
  • 1/3 cup chopped basil
  • 4 garlic cloves, minced
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 12 oz spaghetti pasta
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tbsp Italian seasoning
  • 2 tbsp olive oil, divided
  • 1/2 cup Parmesan cheese, grated or shredded
  • 1 tbsp Balsamic glaze (optional)


  • 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 tbsp 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 tbsp 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!


Recipe adapted from:  Emily Bites


Serving: 1cup | Calories: 400kcal | Carbohydrates: 49g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 422mg | Potassium: 607mg | Fiber: 3g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 2mg
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