This Bruschetta Chicken Pasta is so incredibly delicious! Made with fresh tomatoes, grilled chicken, garlic, parmesan, and Italian seasonings this pasta dish can be served hot or cold!!! Delizioso!
Typically and historically served as an appetizer on crusty or toasty bread, this bruschetta is served on top of spaghetti pasta and topped off with seasoned chicken breasts instead!
Add in garlic bread and a nice salad as sides (and maybe a glass or two of nice wine!), and you’ve got a meal your family and friends will love!!! And it’s super duper easy to make too!
My favorite thing about making this Bruschetta Chicken Pasta is how much fun it is to gather in the kitchen with friends or family to make it together!!!
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Ingredients in Bruschetta Chicken Pasta…
The best part of this Bruschetta Chicken Pasta recipe is the fresh ingredients it uses!
You’ll need 8 Roma tomatoes. Fresh basil or parsley is also used in this recipe. I actually use both!!! Yum!
Red onion, garlic, freshly grated parmesan, Italian seasoning, and garlic powder are also added.
You could really use any type of pasta for the base, but I like to use thin spaghetti.
Nicely browned chicken breasts add protein to this yummy dish!
Balsamic vinegar, balsamic glaze, olive oil, and salt & pepper all add extra flavor to the Bruschetta Chicken Pasta.
Prepping the ingredients…
The first thing I do when making this meal is to prep all the ingredients!
Chop the Roma tomatoes into small pieces and set aside. Chop onion into small pieces also!
If using fresh garlic mince it and add it to the chopped onion. For convenience I like to use the easy minced garlic in a jar for my recipes, but maybe that’s just me!
Slice the fresh basil and/or parsley, set aside.
I like to slice the chicken breasts in half lengthwise so they are thinner and cook up quicker. Also, more of the seasoning gets on the chicken when there’s more chicken surface to cover with it!
Mix the Italian seasoning, garlic powder, and salt & pepper in a small bowl. Sprinkle the mixed seasonings on the chicken breasts.
Making the Bruschetta Chicken Pasta…
In a large pot cook spaghetti according to directions on the package. When it’s done cooking drain and add to a large serving bowl.
While the pasta is cooking, heat 1 teaspoon oil in a large skillet. Sear chicken over medium-high heat until browned on both sides. Continue cooking chicken about 6 minutes on each side until juices run clear and chicken in thoroughly cooked through. Remove from pan and allow to rest a few minutes.
Add the olive oil to the same hot skillet and sauté the garlic and red onion about 1 minute. Turn off heat. Add in the chopped tomatoes and toss lightly in skillet.
Pour mixture over pasta in bowl. Add the balsamic vinegar, parmesan cheese and basil and/or parsley. Season with more salt & pepper to taste.
Cut the cooked chicken into slices and add to bowl. Toss the pasta with all of the ingredients until all is well mixed!
Top with 2 tablespoons extra parmesan and serve immediately with balsamic glaze drizzled over the top. Extra balsamic glaze can be added to the individual servings too, yum!!
This dish can be made ahead of time and refrigerated, then served cold too!!!
Enjoy!
Bruschetta Chicken Pasta
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Ingredients
- 1 pound thin spaghetti pasta
- 1 pound boneless, skinless, chicken breasts
- 2 teaspoons Italian Seasoning
- 1 teaspoon garlic powder
- salt & pepper to taste
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped red onion
- 2 tablespoons balsamic vinegar, can adjust more or less to taste
- 8 roma tomatoes, chopped
- 1/2 cup grated parmesan cheese, plus more to serve
- 2 tablespoons finely chopped fresh basil and/or parsley
- salt & pepper to taste
- balsamic glaze, to serve
Instructions
- Cook pasta according to directions on package. Drain. Transfer to a large bowl and set aside.
- While the pasta is cooking, mix together the Italian Seasoning, garlic powder, salt & pepper. Season the chicken breasts (I like to cut them in half lengthwise so they're thinner to cook) on both sides with this mixture. Heat 1 teaspoon oil in a large skillet and sear chicken over medium-high heat until browned on both sides. Continue cooking chicken about 6 minutes on each side until juices run clear and chicken in thoroughly cooked through. Remove from pan and allow to rest a few minutes.
- Add the olive oil to the same hot skillet and sauté the garlic and red onion about 1 minute. Turn off heat. Add in the chopped tomatoes and toss lightly in skillet. Pour mixture over pasta in bowl. Add the vinegar, parmesan cheese and basil and/or parsley. Season with more salt & pepper to taste. Cut the chicken into slices and add to bowl. Toss the pasta with all of the ingredients until all is well mixed!
- Top with 2 tablespoons extra parmesan and serve immediately with balsamic glaze drizzled over the top. You can also make this dish ahead of time, refrigerate, and serve cold!!!
- Delizioso! Enjoy!!!
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