Bruschetta Chicken Pasta

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

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Bruschetta Chicken Pasta

5 from 1 vote

by Kristin Porter

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Servings: 4

GFGluten FreeEFEgg Free

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Bruschetta Chicken Pasta is a light and quick-cooking pasta dinner that's full of fresh, summery flavors. 20 minutes from fridge to table!

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

Calories: 524kcal, Carbohydrates: 60g, Protein: 26g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 295mg, Potassium: 629mg, Fiber: 3g, Sugar: 5g, Vitamin A: 979IU, Vitamin C: 14mg, Calcium: 145mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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