Bruschetta Chicken Pasta

The flavors of fresh tomatoes, basil, and seasoned chicken make a fantastic combination in this bruschetta chicken pasta.

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This bruschetta chicken pasta tastes terrific and comes together so quickly that it is perfect for an easy weeknight dinner. Take all the fresh Mediterranean flavors of bruschetta with its juicy tomatoes, olive oil, fresh garlic, and basil, add cooked chicken, and make your next pasta meal over-the-top delicious.

Bruschetta Chicken Pasta Ingredients

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You’ll need:

• 1 (16-ounce) box of thin spaghetti
• ⅓ cup of reserved pasta water from the cooked pasta
• 2 cups (1 pound package) of Campari tomatoes, small diced
• ¼ cup plus 2 tablespoons of olive oil, divided into ¼ cup and 2 tablespoons
• 2 tablespoons of balsamic vinegar
• 3 tablespoons of fresh basil, chopped, divided into 2 tablespoons and 1 tablespoon
• 2 tablespoons of fresh parsley, chopped, divided in half
• 1 tablespoon of garlic, minced
• ½ teaspoon of granulated sugar
• 1 teaspoon of kosher salt, divided in half
• ½ teaspoon of black pepper, divided in half
• 1 pound of boneless skinless chicken breast, cut into 1-inch bite-size pieces
• 1 teaspoon of dried basil
• 1 teaspoon of dried parsley
• ½ cup of feta cheese crumbles

Substitutions And Additions

SEASONING: You can use 2 teaspoons of a pre-made Italian seasoning blend to season the chicken pieces instead of the separate dried basil and dried parsley.

PASTA: You can use linguine or angel hair pasta noodles if you do not have thin spaghetti noodles.

TOMATOES: If you can not find Campari tomatoes, then Roma tomatoes, grape tomatoes, or cherry tomatoes will all work great and taste delicious.

CHEESE: If you don’t like the flavor of feta cheese, you could substitute parmesan cheese instead. You could also take the authenticity to the next level and top your pasta with slices of fresh mozzarella cheese.

VEGGIES: Add peppers, zucchini, or onions for extra veggie goodness in this easy recipe.

How To Make This Bruschetta Chicken Pasta Recipe

STEP ONE: In a large pot, cook the pasta to al dente according to the package directions. Once the pasta is cooked, remove ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.

STEP TWO: While the pasta is cooking, in a medium bowl, combine the diced tomatoes, ¼ cup olive oil, balsamic vinegar, 2 tablespoons fresh basil, 1 tablespoon fresh parsley, minced garlic, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Allow this bruschetta mixture to sit and marinate while you prepare the remaining dish.

STEP THREE: In a medium-sized bowl, combine the diced chicken, dried basil, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the chicken to coat it evenly with the dried spices.

STEP FOUR: Add 2 tablespoons of olive oil to a large skillet on high heat. Add the seasoned chicken breast to the hot skillet and brown your chicken pieces for 8 minutes, or until all the pieces are cooked through and browned.

STEP FIVE: Turn the heat on the skillet to medium and add the reserved pasta water and the marinated tomatoes. Allow the sauce to cook for another 2 minutes, then add the cooked pasta and toss to combine, making sure that all the pasta is coated in the bruschetta tomato sauce.

STEP SIX: Turn off the heat to your skillet and top the pasta with the feta cheese crumbles, the remaining 1 tablespoon of basil, and 1 tablespoon of parsley.

How To Serve This Bruschetta Pasta

This chicken bruschetta pasta has a light sauce that would be great for a summer meal when you do not want to eat something heavy. Also, the addition of the salty feta cheese is a beautiful balance with the bruschetta topping.

Add a Caesar salad and a loaf of toasted garlic bread to complete your meal.

Another pasta dish you must try is our spicy bang bang shrimp pasta. For another spin on this flavorful tomato mixture, try our baked bruschetta chicken. It just oozes baked cheesy tomato goodness.

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Storing This Bruschetta Chicken With Pasta

IN THE FRIDGE: This dish can be stored in a sealed container in the refrigerator for up to 3 days. If the pasta seems dry, add an extra drizzle of olive oil before reheating.

IN THE FREEZER: We don’t recommend freezing this recipe as the tomatoes will end up mushy when thawed.

This simple and flavorful recipe is perfect for a quick and light meal on a warm night. The bruschetta sauce with its fresh tomatoes will bring images of sitting at a restaurant in a tiny Italian village. Everything is so colorful and flavorful; the whole family will rave about this bruschetta chicken pasta.

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• Baked Ziti with Chicken
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Bruschetta Chicken Pasta

5 from 1 vote

The flavors of fresh tomatoes, basil, and seasoned chicken make a fantastic combination in this bruschetta chicken pasta.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

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Ingredients

  

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• 16 ounces thin spaghetti
• ⅓ cup reserved pasta water from the cooked pasta
• 2 cups Campari tomatoes, small diced (1 pound package)
• ¼ cup olive oil
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons fresh basil, chopped and divided into 2 tablespoons and 1 tablespoon
• 2 tablespoons fresh parsley, chopped and divided in half
• 1 tablespoon garlic, minced
• ½ teaspoon granulated sugar
• 1 teaspoon kosher salt, divided in half
• ½ teaspoon black pepper, divided in half
• 1 pound chicken breast, boneless and skinless (cut into 1 inch bite-size pieces)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ cup feta cheese crumbles

Instructions

 

• Cook the pasta according to the package directions. Once the pasta is cooked, remove the ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.
• While the pasta is cooking, in a medium-sized bowl, combine the diced tomatoes, ¼ cup olive oil, balsamic vinegar, 2 tablespoons fresh basil, 1 tablespoon fresh parsley, minced garlic, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Allow this bruschetta tomato mixture to sit and marinate while you prepare the remaining dish.
• In a medium-sized bowl, combine the diced chicken, dried basil, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the chicken to coat it evenly with the dried spices.
• Add 2 tablespoons of olive oil to a large skillet on high heat. Add the seasoned chicken breast to the hot skillet and brown the chicken pieces for 8 minutes, or until all the pieces are cooked through and browned.
• Turn the heat on the skillet to medium and add the reserved pasta water and the marinated tomatoes. Allow the sauce to cook for another 2 minutes, then add the cooked pasta and toss to combine, making sure that all the pasta is coated in the bruschetta tomato sauce.
• Turn off the heat to the skillet and top your pasta with the feta cheese crumbles, the remaining 1 tablespoon of basil, and 1 tablespoon of parsley.

Notes

• You could use leftover grilled chicken or store-bought rotisserie chicken for an even quicker prep time. Season the chicken and heat it in the pan according to the below instructions.
• You want to give the tomatoes as much time as possible to marinate. You could even prepare the tomatoes an hour or two before you cook the pasta to give it as much time as you can for them to soak up all those yummy flavors.
• Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

Nutrition

Calories: 252kcal | Carbohydrates: 21g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 466mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg

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