Bruschetta Chicken Pasta

5 from 3 votes

This easy Bruschetta Chicken Pasta is the perfect summer weeknight dinner. Cooked pasta is tossed in a white wine and butter sauce with sweet tomatoes, basil, garlic and seared chicken for a fresh and flavorful meal. This is perfect served with a big salad and some crusty bread for a simple summer recipe your whole family will love!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Chicken

Keyword: bruschetta chicken pasta

Servings: servings

Calories: 558kcal

Author: Jill

Ingredients

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

1.5 pounds boneless skinless chicken breasts 4 breasts, about 6 ounces each
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
freshly ground black pepper

For the Pasta

8 ounces thin spaghetti
1/4 cup dry white wine
2 tablespoons butter
1.5 tablespoons balsamic glaze
Parmesan cheese optional

Instructions

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.

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