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!
I would love to see more lifestyle posts!
I would love to see more non-recipe type posts :)
I would read whatever you decide to blog about! I love the way you write. :) And congratulations on the girl!!! Yay!!! I have a boy and a girl and I love that idea that sisters make brothers better men.
Yes, I would LOVE more lifestyle posts! I read your blog to get inspiration for food, but I don’t ever follow recipes, so I tend to skim over that part. My baby boy just turned 1 and I love reading your lifestyle posts to see what I’m in for :)
I love your lifestyle posts and would be happy to see more of those, in addition to your great recipes! Also, Trader Joe’s has two amazing versions of their bruschetta (one refrigerated, one not) that could make this meal even quicker in a pinch!
THE GREATEST SHOWMAN= YESSSS. So good. And I LOVE the idea of more lifestyle posts!!!
I think it’s great that you’ve been ensuring some work/life balance being a full-time mom and blogger! Lifestyle posts would definitely be interesting and a good mix-up for the blog. Also, your recipes are great and definitely worth waiting a few weeks/however much time you need to see some new ones. :)
I love your lifestyle post too. Your recipes are beyond amazing and wonderful too! I have referred many with Celiac Disease to your website – you have changed their lives…really. Cutting back on the amount you post, 100% support. If you were my gal pal, I would say “Find your balance when the little one arrives. Don’t sweat it. Do what makes you the most happy. In the end, that is what matters. Your happiness and your family’s happiness.” ~Be you.
Ok. I’m going to be the voice of dissent here. If I wanted a life-style blog, I would have signed up for one. As one of the people that you occasionally mention that can’t have children, I HATE mommy-blogs! They hurt my heart. When you post baby stuff, I just delete it. My husband and I LOVE your recipes, but if this changes to a lifestyle/mommy blog, I’m going to be unsubscribing. You could do what Jessica Merchent does and make it a separate section of the blog.
She must be so thrilled with your permission to do what another blogger does. This whole comment was a little too dramatic. Turn it down to a six, maybe?
YES YES YES to more lifestyle posts!!!!
It was your recipes that brought me to IGE but I do enjoy your lifestyle posts. As an ‘Indiana Girl’ my upbringing and the foods I grew up with are very similar to that of yours in Iowa. I wonder if you could flip/flop the lifestyle with the food recipes – rather than a recipe each week you have the lifestyle entry and taper the recipes to once or twice a month? I think as your kids get older you’ll be finding different ways to cook and different foods to cook as their tastes mature and you’ll find that you still have recipes to share. I have a 16 year old and a 12 year old – and my 16 year old is now making his own salsas and experimenting with different foods – quite different than just a couple of years ago when he ate burgers and chicken nuggets exclusively! Trust your instincts!
Yes to more lifestyle posts! I’m also expecting my 3rd due this summer, so it’s nice to read about those in the same stage of life I am in! :) I always go to your blog for recipe Ideas! thanks for all your great recipes!