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.
I agree with a previous comment. It would be great if you could do a post on other food blogs for those of us who read this for the recipes. I love all the old recipes you used to post. That’s was how I made my grocery list for the week. Whatever you posted is what I cooked. Without that I’ll need a new food blog to follow. Thanks for all the great recipes you’ve given me over the years!
I love your blog! I’ve been following you since at least 2012. Your recipes are amazing.i would still love to see recipes but I do enjoy reading about your life. I feel like I’m catching up with a friend! Congratulations on having a girl!!
I love the idea of lifestyle posts! Your life has changed, and the blog can change too. I enjoy reading it all. And congratulations on having a girl! So exciting! I have a stepson (26), a son (9), and daughter (4 1/2). Girls are so different. But yes, it will round out your family and be good for the boys!!!
Yummy! And as for the lifestyle posts – I say go for it! Lifestyle posts help everyone to get to know about who you are more, beyond just the food.
I could go with more lifestyle posts, but please don’t stop posting recipes!
I totally missed your announcement. Congrats!!!! That is so exciting. I love your food posts, but equally love your lifestyle posts too. Hope you can continue with both!
In regards to your question in your post, I would DEFINITELY miss it if you didn’t have GF recipes to share. Since following you, I bet I have made 90% of your recipes, and they have all been hits. That said, I know you’ll be crazy busy after baby #3 is born, so I would understand if you changed your focus. But, maybe a great, new recipe every once in a while? I’m not of child-bearing age, so probably wouldn’t follow your posts if solely for women your age. Thanks, Kristin!
Congrats on the little girl!!!! YES do some more lifestyle posts!! It’s a very authentic and bonding read, and we will be able to feel your passion through the post. Do what you want and it’ll be your best work!
For me, nope to lifestyle posts. But then, I’m a 58-yr-old mom of 3 dogs. You primary audience seems to be young moms with human kids! So you should follow that….which is also where your heart lies….as it should. But for the rest of us non-moms….maybe you could write a post on great food blogs (and they don’t have to be gluten-free) where you might have found some of your recipes and inspiration. At least for me, that would be greatly appreciated. Best wishes to you!
Many of the things I cook are your recipes. They are so helpful and I have relied on them for years. I have been reading since the beginning! My entire Pinterest recipe book is 90% your recipes. And I always recommend your blog to others. You are a great writer and it’s fun to read whatever you write. I enjoy getting to know you. I feel like if I met you In real life that I would have so much to talk to you about. Lol. So, I hope you don’t stop with the recipes but I also enjoy the other posts. So good luck with everything!
I love the idea of more lifestyle posts! They’re my favorite! I love the food posts, but the lifestyle/homestyle ones keep me coming back. I’m so excited about your pregnancy news! Congratulations!
Enjoy your recipes, but would definitely love to see more lifestyle posts. I really like Currently and Friday Favorites. I’m a mom to two little ones so I love to read about fellow moms and foods they are feeding their littles, products they love, etc. I’m a long time reader and check your blog almost daily! Thank you!
I LOVE reading your lifestyle posts. Do you, Mama!