The simple flavors of this recipe for Bruschetta Chicken Pasta make it delicious! It’s easy to make and perfect for a summer dinner. With a white wine butter sauce and sweet tomatoes, it’s a pasta dish that the whole family will love.
Tomato Basil Chicken Pasta
If you love Italian food, then you are going to fall in love with the flavors of bruschetta pasta. The fresh tomatoes and basil are what makes this dish so special. It’s light and feels indulgent when it isn’t! I promise you won’t miss having a thick and creamy sauce.
What I like most about bruschetta chicken is that it tastes like restaurant quality, even those it is a home-cooked meal. I was thoroughly impressed, and so was the family! It’s an easy and filling dinner that I have added to our weekly dinner rotation as a fresh way to enjoy delicious pasta.
Ingredients Needed For Bruschetta Chicken Pasta Recipe:
This may look like a lot of ingredients, but that’s only because I broke them down into categories to make it easier to follow. I almost always have all of the seasonings needed on hand as well as olive oil and garlic (I LOVE garlic and add it to anything I can).
- Cherry Tomatoes: I like multicolored tomatoes because they are juicy and sweet.
- Basil Leaves: Fresh basil adds so much flavor to the bruschetta.
- Olive Oil
- Garlic: Fresh, minced garlic is a crucial ingredient in this recipe.
- Kosher Salt
- Black Pepper: I prefer freshly ground black pepper, but you can use already ground pepper as well.
For the Chicken:
- Boneless Skinless Chicken Breasts
- Olive Oil
- Italian Seasoning
- Garlic Powder
- Kosher Salt
- Black Pepper
For the Pasta:
- Thin Spaghetti: You can also use regular spaghetti or angel hair pasta.
- White Wine: An inexpensive wine will work great – you don’t have to spend a fortune on it!
- Balsamic Vinegar Glaze
- Parmesan Cheese: Freshly grated if you can!
How To Make Bruschetta Chicken Pasta
This is such an easy recipe to execute. Apart from cooking the pasta, the rest of the ingredients are cooked in just one pan!
- Step 1. Cook your pasta of choice according to the package directions. Once it’s drained, set aside.
- Step 2. Prepare the bruschetta by starting with the tomatoes. Depending on their size, either cut them into quarters or halves. Chop the basil and mince the garlic cloves. In a small mixing bowl, mix the tomatoes, basil, garlic, olive oil, salt, and pepper. Mix until combined and let it sit and marry the flavors while you make the chicken.
- Step 3. Combine the seasonings for the chicken (Italian seasoning, garlic powder, salt, and pepper) in a small bowl. Sprinkle evenly over both sides of each of the chicken breasts.
- Step 4. Heat a large skillet to medium-high. Add the remaining tablespoon of olive oil to the skillet. Next, add the seasoned chicken and cook for about 5-7 minutes on each side. It will be browned on each side and cooked through. Use a thermometer and ensure the internal temperature of the chicken is 165 degrees F. Remove the cooked chicken from the pan and set aside.
- Step 5. Deglaze the pan with butter and white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer the wine mixture for 3-4 minutes to thicken it. At this point, it should be reduced by about half.
- Step 6. Add the bruschetta tomato mixture to the pan and cook for 1-2 minutes or until warm.
- Step 7. Then, toss in the cooked pasta and remove the pan from the heat. Taste test and add more salt and pepper as needed.
- Step 8. Slice the chicken and place it on top of the pasta and drizzle with balsamic glaze. Garnish with grated parmesan if desired, and enjoy!
Tips and Tricks
- Instead of thin spaghetti or angel hair, use fettuccine, penne, or whatever your favorite pasta is!
- Substitute heirloom or Roma tomatoes for the cherry tomatoes if you like. Just make sure to scoop out all of the seeds to keep the bruschetta from becoming watery.
- Feel free to add in other grilled veggies like zucchini, mushrooms, etc…
- I like to sometimes use pesto instead of balsamic glaze to switch up the flavor.
- If you do not want to use white wine, wrap it with reserved pasta water or chicken broth and follow the same cooking directions.
- Bread – toasted garlic bread, garlic knots, bread sticks or homemade crescent rolls.
- Salad – we like to serve this with a Caesar salad or marinated vegetable salad.
- Veggies – baked zucchini spears or Summer squash casserole.
More Pasta Recipes With Chicken:
- Crockpot Garlic Parmesan Chicken Pasta
- Chicken Parmesan
- Cajun Chicken Pasta
- Ramen Chicken Noodle Soup
- Easy Chicken Tetrazzini
Bruschetta Chicken Pasta
For the Bruschetta
- 12 ounces multi-colored cherry tomatoes
- 1/4 cup fresh basil leaves about 10 large leaves
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt or to taste
- freshly ground black pepper to taste
For the Chicken
For the Pasta
- 8 ounces thin spaghetti
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1.5 tablespoons balsamic glaze
- Parmesan cheese optional
- Cook the pasta. Put a large pot of salted water on the stovetop to boil. When the water reaches a boil, add the pasta. Cook according to package directions. When the pasta is al dente, drain and set aside.
- Prepare the bruschetta. Halve or quarter the cherry tomatoes, depending on their size. Finely chop the basil. Mince the garlic. Add the tomatoes, garlic, basil, salt, pepper and 1 tablespoon olive oil to a small mixing bowl. Stir well to combine all the ingredients. Set aside, and allow the flavors to meld while you prepare the chicken.
- Combine the Italian seasoning, garlic powder, kosher salt and pepper to make a seasoning mix for the chicken breasts. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
- Heat the remaining olive oil in a large skillet on the stovetop over medium-high heat. Add the seasoned chicken to the skillet and cook for 5-7 minutes on one side. Flip the chicken, and cook for another 5-7 minutes, until fully cooked through. The chicken is fully cooked when the internal temperature reaches 165 degrees F. Remove the chicken from the pan and set aside.
- Add butter and wine to the skillet, and deglaze it. Scrape any browned bits off the bottom with a wooden spoon. Allow the wine to simmer for 3-4 minutes until it thickens and reduces by about half.
- Add the bruschetta to the pan and stir for 1-2 minutes, just until warm.
- Add the pasta to the pan and toss it with the bruschetta and wine sauce until well coated. Taste the pasta, and season with additional salt and pepper to taste. Top with sliced chicken and a generous drizzle of balsamic glaze. Sprinkle with Parmesan cheese, if desired.