This Chicken Bruschetta Pasta is so delicious and incredibly easy to make. It’s really the perfect easy weeknight meal!
This dish is made with juicy pan-seared seasoned chicken and the best homemade tomato basil topping, which makes it so fresh and colorful.
You’ll love how simple, light and flavorful this chicken pasta is!
This chicken bruschetta pasta is the kind of dish that I love to make when it gets busy. It’s ready in 30 minutes, and it’s also an easy meal to prep ahead.
I really like the seasoned juicy chicken and tender spaghetti, all tossed with an easy homemade bruschetta and parmesan cheese. I have made this dish twice this week already and just can’t get enough!
The tomato basil bruschetta topping comes together very easily using ripe tomatoes, fresh basil, olive oil and tangy balsamic vinegar. It’s colorful and adds so much flavor and freshness. It’s amazing.
And if you have extra time, upgrade the chicken to a crispy breaded chicken using my easy chicken parm recipe!
Love chicken pasta recipes? You have to try my Chicken Tortellini Alfredo and Chicken Pesto Pasta! For a lighter option, check out my Chicken Piccata Pasta.
Why I love making this chicken bruschetta pasta:
- Quick and easy weeknight meal: In just a few simple steps, you’ll have dinner on the table.
- The tomato basil bruschetta topping is so delicious! This simple tomato basil topping only requires 4 simple ingredients, and adds so much flavor and a pop of color to the entire dish.
- Prep-ahead friendly. There are four main components that you can make in advance to make the cooking process a breeze. More on this below.
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Ingredient Notes
The ingredients needed to make chicken bruschetta pasta are all pantry staples that can be easily found at your local grocery store. Below, I included a few ingredient notes that I hope you find helpful. As always, the full ingredient list with quantities can be found in the recipe card below.
- Chicken breast: Use a meat tenderizer to pound them to ½ inch thick for even cooking.
- Italian seasoning, garlic powder, salt and pepper are used to season the chicken because, hey, nobody likes bland chicken!
- Spaghetti: Feel free to also use fettuccine, bucatini, or any similar pasta shapes.
- Minced garlic and shallots are the aromatics I used for the pasta. Shallots have a milder flavor than onions, which is ideal here.
- Parmesan cheese: Freshly grated is preferred, but store-bought will work fine as well.
- Roma tomatoes: Find ones that are ripe, but still slightly firm. You can also use cherry tomatoes
- Fresh basil: Basil really shines in this recipe. Find ones that are bright green and without blemish.
- Balsamic vinegar and extra virgin olive oil: For the tomato basil bruschetta. Use high quality for best results. The balsamic vinegar adds a sweet and tangy flavor, while the olive oil adds flavor and brings everything together.
- Balsamic glaze (not vinegar): If you want, you can finish the dish with a few drizzles of balsamic glaze. I use store-bought, they tend to be pretty good.
Step-by-Step Tutorial
This chicken pasta is super simple to make in just a few steps! Let me show you how, along with some helpful tips.
Step 1 | Make the tomato basil topping
In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar and basil. Season with salt and pepper to taste, and set aside to let the flavors come together.
Step 2 | Cook the pasta and chicken
Cook the pasta to package instructions and remember to reserve a cup of pasta water for later before draining.
Meanwhile, season the chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper. In a large skillet, heat olive oil over medium heat. Once hot, sear the chicken for about 6 minutes on each side until the thickest part reaches an internal temperature of 165 degrees F. Remove and let it rest for 10 minutes, then slice.
Step 3 | Cook the aromatics and toss pasta
In the same skillet (don’t wipe it clean), add a few more drizzles of olive oil and sauté the minced garlic and shallots for just one minute. Place the cooked pasta back into the skillet and toss with the aromatics and olive oil. If needed, add some of the reserved pasta water.
Step 4 | Toss with the topping and serve
Then the pasta with half of the prepared bruschetta topping along with freshly grated parmesan cheese. Then, top with the sliced chicken and top with the remaining tomato topping.
Garnish with the balsamic glaze, if using, and more parmesan cheese on top. And that is it! So easy.
Prep Ahead Tips
Here’s how I prep the ingredients for the chicken bruschetta pasta over the weekend so I can make it quickly during the busy week:
- Season the chicken breasts and refrigerate in sealed containers or bags.
- Dice the tomatoes and refrigerate. Don’t slice the basil yet – wait until ready to serve.
- Aromatics (garlic and shallots) can be minced up to 2 or 3 days ahead.
- When ready to cook, follow directions in the recipe card.
If making ahead or saving leftovers, refrigerate in individual airtight containers for up to 3 days. The best way to reheat is in the microwave oven, but you can do it over the stovetop too.
Pairing and Serving Ideas
You can’t go wrong with fresh bread and salad to accompany a pasta dish. These are my personal favorites to pair with my chicken bruschetta pasta!
Bread: This Cheesy Garlic Bread is my all-time favorite garlic bread. It tastes so cheesy, buttery and garlicky and is perfect with pasta.
Salads: Our family’s House Salad is an excellent side salad for this pasta, but if you want something fancier, you have to try my Italian Chopped Salad!
More Weeknight Chicken Pasta Recipes
If you are like me and love chicken pastas for weeknights, I have many more to share with you. They are all made in 30 minutes and are so, so delicious!
- Chicken Broccoli Alfredo: A classic combination with a rich, creamy sauce. It’s a family fave!
- Creamy Tuscan Chicken Pasta: A great, flavorful dish using sundried tomatoes and fresh spinach.
- Cajun Chicken Alfredo: Creamy and cozy with a little spicy kick.
- Chicken Artichoke Pasta: This one is so easy to make, tossed with a light creamy tomato sauce.
Recipe FAQs
Spaghetti, fettucini, linguini or bucatini are great options! If using short pastas, pick larger ones, such as rigatoni or rotini.
Absolutely! It will have a smoky flavor, which will complement the freshness of the topping really well. Grill the seasoned chicken on both sides, for about 6 minutes each, until cooked through in the center.
I would not recommend that. Use fresh tomatoes. You can use roma, cherry tomatoes, or regular large tomatoes.
Yes, absolutely! It’s a nice shortcut.
Tips for Success
- Roma tomatoes: Choose ripe tomatoes that are still slightly firm, so that they hold their shape and texture. They also provide a sweet and slightly tangy flavor that I love. Cherry tomatoes work too.
- Use your favorite pasta. Spaghetti, fettucini, linguini or bucatini are great options. If using short pastas, try rigatoni or rotini.
- Season the chicken generously. This will help give the chicken flavor and also help tenderize it a bit. It will be even better if you let it season overnight (if prepping ahead).
- While freshly grated parmesan cheese is preferred, you can use pre-packaged parmesan here as well. Usually I recommend freshly grated for sauces, but the cheese here is mostly for the topping.
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Chicken Bruschetta Pasta
Ingredients
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ pound spaghetti - or your favorite pasta
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- ¼ cup freshly grated parmesan cheese - plus more for garnish
- Olive oil
- Salt and pepper
- Balsamic glaze - optional, for garnish
Bruschetta topping:
- 6 roma tomatoes - diced
- ¼ cup sliced fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar - or to taste
Instructions
- Make the tomato bruschetta topping: In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.
- Cook the spaghetti per package directions. Reserve about ½ cup of pasta water. Drain and set aside.
- Meanwhile, split each chicken breast into 2 thinner cutlets, about ½ inch thick. Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper.
- Heat a few generous drizzles of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6 minutes per side or until fully cooked through in the center. Remove from the skillet and set aside.
- To the skillet, add about ¼ cup of olive oil, then cook the shallots and garlic for a few seconds until fragrant. Then, toss in the cooked pasta until coated evenly. Season with salt and pepper to taste. If needed, add a splash of the reserved pasta water.
- Then, toss with about ¾ of the tomato mixture (leave the remaining for topping) and ¼ cup grated parmesan cheese.
- Serve the pasta with the sliced chicken, and top the remaining tomato bruschetta topping and more cheese as garnish. If desired, drizzle with balsamic glaze. Enjoy!
Notes
- Optional: Melt some cheese over the chicken! Yum!
- Prep ahead: Season the chicken and refrigerate. Dice the tomatoes and mince the garlic and shallots. When ready to cook, follow the instructions in the recipe card.
- Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the microwave oven.
- Roma tomatoes: Cherry tomatoes, regular large tomatoes.
- Spaghetti: Spaghetti, fettucini, linguini or bucatini are great options! If using short pastas, pick larger ones, such as rigatoni or rotini.
- Crispier chicken: Use my easy chicken parmesan recipe.
- Want a lighter option? Use zucchini noodles.
Kathy says
Recipe was more involved than I normally make but was so worth it ! Delicious