Bruschetta Chicken Pasta is a light and fresh, quick cooking dinner recipe. Prep ahead and dinner will be on the table in just 20 minutes!
While I’m cursed with two black thumbs, my neighbors thankfully are not, and they’re always so kind to share their garden bounty with us each summer.
Lately their tomato plants have been going gangbusters and I used the latest homegrown delivery to make my light and luscious Bruschetta Chicken Pasta recipe!
Bruschetta Chicken
A homemade bruschetta mixture of chopped tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and tons of minced garlic is warmed to create a light and silky sauce for cooked spaghetti noodles in this fresh and summery dish.
Topped with a little parmesan cheese, balsamic reduction, and sauted chicken cutlets, this is a 20-minute dish the whole family will eat without complaint.
Head on out to your (or your neighbor’s) garden to pluck the fresh tomatoes and basil needed to make this luscious, quick and easy pasta!
How to Make This Recipe
Start by making the bruschetta mixture – it is incredible.
In a bowl combine chopped Roma tomatoes, chopped basil, extra virgin olive oil, balsamic vinegar, garlic, lots of salt and pepper, plus a pinch of sugar. Stir to combine then set aside, or refrigerate overnight.
Next add spaghetti to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
While the pasta is cooking, heat a large skillet over medium-high heat then mist or spray with extra virgin olive oil or nonstick spray. Add chicken breasts that have been sliced into cutlets (ie sliced in half lengthwise) and seasoned with garlic salt, pepper, and Italian seasoning then saute for 2-3 minutes per side or until cooked through. Remove to a plate then set aside.
Turn the heat down to medium then remove the skillet from the heat to cool for a couple of minutes.
Add the bruschetta mixture to the slightly cooled skillet then cook for 2-3 minutes or until the tomatoes are heated through and the sauce is slightly thickened.
Finally, add the cooked pasta into the skillet plus freshly grated parmesan cheese then toss to combine. Taste then add salt if necessary.
Scoop the pasta into bowls then drizzle with a wee bit of balsamic reduction (you make your own, otherwise I like Alessi brand) and top with a sliced chicken cutlet.
So easy, right? And even more delicious. I hope you love this light and fresh pasta dish. Enjoy!
More Easy Pasta Recipes
- Chicken Caesar Salad Pasta
- Creamy Sweet Corn Pasta with Basil
- Angel Hair Pasta with Garlic and Herbs (Pasta Packet Copycat!)
- Garlic Herb Butter Pasta with Easy Roasted Shrimp
- Pasta Pomodoro
- Sausage, Brussels Sprouts and Parmesan Pasta
- Pasta Fresca
- Creamy Mushroom Parmesan Pasta
Ingredients
- 10 oz spaghetti, gluten free
- 2 chicken breasts, ~1lb, sliced into cutlets
- Italian seasoning, garlic salt, and pepper, to taste
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- balsamic reduction, optional, I like Alessi brand
For the Bruschetta:
- 6 Roma tomatoes, chopped with juices (~3 cups)
- 1/4 cup packed fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 3 cloves garlic, microplaned or minced
- salt and pepper
- 1 pinch sugar
Directions
For the Bruschetta:
- Add ingredients to a glass bowl then stir to combine and set aside. Can be made a day ahead of time.
- Bring a large pot of water to a boil then salt heavily and add spaghetti. Cook until al dente then drain and set aside.
- Meanwhile, heat a large skillet over medium-high heat then mist or spray with extra virgin olive oil or nonstick spray. Season chicken on both sides with Italian seasoning, garlic salt, and pepper to taste then saute for 2-3 minutes per side or until cooked through. Remove to a plate then tent loosely with foil and set aside. Remove skillet from heat to cool slightly.
- Return skillet to the stovetop over medium heat. Add bruschetta mixture and simmer for 2-3 minutes or until tomatoes are heated through and juices are slightly thickened. Add pasta and parmesan cheese then toss to combine. Taste then add salt if necessary. Scoop into bowls then top with more parmesan cheese, balsamic reduction if using, and chicken, then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Yes to more lifestyle posts! Thanks Kristin.
What gluten free spaghetti do you use? Every spaghetti I’ve tried has been a gooey mess so I’ve stuck to penne or rotini.
Congrats on baby #3. Such a blessing!
I love lifestyle posts- clothes, decorating ideas, other people’s travel photos. Plus, I love it when you talk about Iowa. I started following you when I moved from Iowa to Virginia 8 years ago. Your posts about Iowa – such as the one about Maid Rites, give me a warm fuzzy reminder of “home”. I also stock away your recommendations on places you visit or eat for my next trip back to see family.
We’ve liked the Barilla brand gluten free spaghetti.
I love any kind of post from you! Many of my favorite go-to recipes are yours (and we’re not gluten free). I recommend your blog all the time. So please keep blogging about great recipes, but I love to read lifestyle posts too. You should definitely blog about what is inspiring you! My boys are 11 and 13 so I am out of the toddler and baby trenches, but it’s fun to remember those days through your stories!
Agree with everyone on enjoying the lifestyle posts along with the recipes, but I find that reading content that isn’t consumer-driven is the most enjoyable and uplifting. I don’t want to spend my down time “shopping” (because shopping is not how I spend my time nor my money). Your Friday Favorites were a post I looked forward to – and still pull up each month to review a few for other recipes. I think now I look more toward contentment in what we have in our lives as a whole, not items. But in all honesty, I will still long for healthy, pantry-friendly recipes that you’ve created or modified to be peppered in between the other posts! I must recommend your site every week when someone at work is asking what a particular leftover is that I’ve brought in.
Would LOVE more lifestyle posts!
Yes! I love lifestyle posts and am in the trenches of pregnancy and toddlers so I would love to hear about the kiddos and maternity must-haves!
Yum, this recipe sounds great and I love the simple ingredients! Also, congrats on finding out your third child is a girl, it’s so exciting and I’m very happy for you and your family!
Yes to more lifestyle posts! Love them and love your family. Also, last week, my meal prep came entirely from your blog, I love your recipes so much!
I would love more lifestyle posts. Our boys are the same age, so close it’s crazy. I can relate so much and also love your tips and ideas. I have been reading for years (since 2012 I think) and will continue to!
1. YES to lifestyle posts ( kids, fashion, home, thoughts, entertaining, etc….)! I love that idea! 2. Congratulations on your baby GIRL. You’re going to love having a girl in the house. 3. Your grandma! wow to 99 and still telling stories of childhood. 4. This reminds me of another recipe of yours that I make all the time and don’t know what you called it bc I have the recipe memorized ( pounded thin chicken breast, sautéed, topped with bruschetta, avocado, fresh mozzarella, in the oven to melt the cheese) . That’s so good and now I’ll use this homemade bruschetta topping instead of buying pre-made.
Love the idea of more lifestyle posts!
Not that I don’t love food but your lifestyle posts are my favorite. I’ve been a reader since I think 2009/10 and the posts about your everyday life make me feel like I’m catching up with an old friend, and I look forward to them. :)
I agree! It was really how we got to “know” her.
I’m a mom of 3 kids as well and would enjoy reading your lifestyle posts.