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.
New favorite recipe. This is seriously amazing. Thanks for YET ANOTHER winner!! :-)
Wohoo!! SO glad you loved the dish, Lydia!!
Hey Hey Kristin! Randomly was reading this post today and wanted to tell you that I am always behind whatever you do here on IGE! I’ve always been a huge fan and I always will be- regardless of what you post about! I also love that thing about the boys new sister making them better men. <3 Also random, but you were oh so close to me recently at Kelly's wedding! I grew up with lots of those girls, and am also close with Kelly's new sister in law! In fact, I made some dips for the fam to snack on throughout the weekend and your best ever FO Dip was in the mix!
Oh my gosh, no way! Were you at the wedding??
Wow! Great pasta recipe! Looks yummy and tasty!
Hey Kristin! I’ve been reading your blog for a long time now, I think you were pregnant with Lincoln when I discovered it. LOVE all your recipes and I occasionally like the lifestyle posts. I feel alone in the blog-reading world these days. A lot of my favorite bloggers are in a different life stage than I am (I’m 34, single with no kids), so I don’t always want to read stuff centered around potty training and kid crafts. With that said, I can also choose not to read it. Maybe make a separate section with the lifestyle posts?
But, I do love seeing your Instagram stories! That’s almost always what’s going on with you and the family. Maybe because it’s a 15 second clip and then over. What about more of Ben on the blog? Maybe he can write a post or do a recipe for us? Just some thoughts!
I’m not going anywhere, but maybe not checking in as often as I used to ;)
Thank you for the context, Rachel! I would never post about potty training, but I understand where you’re coming from. Thanks for your feedback!
Long-time reader! Being gf+, your recipes have been a lifesaver. Like many others, your dishes are in a regular rotation every week at my house. They are so easy to tweak for different allergies and diets. I agree with another comment that suggested keep the recipes, but reduce the frequency and don’t feel like you have to shoot so many step-by-step photos so you can save yourself a little time and stress.
As a professional writer, let me also encourage you to take this blog wherever you need it to. As long as you keep being your authentic self, there will always be an audience for it. But you aren’t the same person you were when you started this, and in another five years, you will be a different person that you are today. That means your audience is going to evolve with you. So do what makes you happy, share it with the world, and go from there.
This is a great meal and will go into our meal rotation. I am GF and my whole family (husband and 14 year old twins) ate this and really enjoyed it. I used grape tomatoes and cut the parm amount in 1/2. Thanks
I’m so glad to hear it, Holly! Thank you so much for your review!
I have followed your blog for almost 10 years (wow!). Part of what I’ve always loved about your blog is how you blend what’s going on in your life with your recipes. I also love that your recipes are easy to follow and are ALWAYS a hit. And I like your non-recipe posts, whether they’re about your life or tips or great finds.
I do find it interesting that some commenters assume any future non-recipe posts will “mommy blog” stuff. Whatever that means. You are a mom. That’s part of who you are so of course you will be writing about your experience as a mom. You are also a business owner, a cook, a baker, a photographer, a writer, a wife, a daughter, a sister, a friend, etc. Make the blog work for you and your interests, continue to be authentic, and your followers will come along for the ride. Best wishes for what is next for you and your family!
Yes yes yes to more “other” “mom” “lifestyle” posts. :)
I agree! Love the recipes and lifestyle posts. I have been reading for at least 10 years And feel like we are old friends catching up ?
Lived in Iowa for college and feel like you do a fantastic job capturing the sweetness ofwhat the culture there is like
Agreed with the many other posters who would welcome more lifestyle posts — I’ve been reading your blog for, eek, 10+ years?!?, and have always enjoyed your anecdotes and candor. Also, the step-by-step photos are fun, but I wonder if it would also make life easier for you to just post the written recipe, maybe a photo or two of the finished product, and your top quick tips for pulling the dish off? I love your recipes and would not be bent out of shape in the least if they were simplified :)
Congrats on the baby-girl-to-be, so excited for you and your family! Sending you some sunshine from Colorado, and hopes that your boys are taking good care of you while you’re pregnant!
Even though your recipes made me actually get to like cooking, I would love you to have fun with your posts: if it is lifestyle posts, do that – I am sure we will love them!!!
Love the idea of more lifestyle posts. Congrats on the girl!
OMG A GIRL! Kristin, I cannot wait to meet her and see your little mini me grow and rock this world. :) Congrats (and let’s catch up soon if you’re free!). <3
PS: This recipe looks so delish. Making soon!