This Bruschetta Chicken Pasta is a quick dish that blends juicy tomatoes, fresh basil, and sauteed seasoned chicken with perfectly cooked pasta. It’s ideal for a busy weeknight dinner or a casual family meal. Ready in just 30 minutes, chicken bruschetta pasta is an easy way to bring a touch of Italian flavor to your table.
Chicken Bruschetta Pasta Recipe
On a recent family vacation, we ate at this cute little Italian restaurant, and they had the best bruschetta I have ever tasted. It was so delicious that it got my wheels turning. How can I recreate those amazing flavors in a dinner dish?
This Bruschetta Chicken Bake was totally inspired by that heavenly appetizer! It has the same delicious flavors as a classic bruschetta, with its light sauce complete with savory tomato marinade, balsamic vinegar, basil, parsley, and salty feta cheese. Plus, it’s super quick and easy to make, perfect for a busy weeknight.
Important Ingredients
- Spaghetti noodles – I like to use thin noodles for this recipe, but you can use linguine or angel hair pasta noodles if you do not have thin spaghetti. You can substitute a smaller noodle like penne or rotini if you’re not a fan of long noodles.
- Boneless-skinless chicken breast
- Small diced Campari tomatoes—if you can not find Campari tomatoes, grape, cherry, or Roma tomatoes will all work great and taste delicious.
- Dried basil & parsley for seasoning the chicken –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.
- Fresh basil & parsley for the bruschetta – Use fresh, it will make a huge difference .
- Minced garlic – always use fresh garlic.
- Feta cheese crumbles – You could substitute grated parmesan cheese if you do not enjoy the flavor of feta cheese.
See the recipe card for full information on ingredients and quantities.
How to Make Bruschetta Chicken Pasta
- Cook your pasta. Save ⅓ cup of pasta water before draining.
- Mix together diced tomatoes, olive oil, balsamic vinegar, fresh basil and parsley, minced garlic, sugar, salt and pepper and let the mixture marinate.
- Combine chicken, dried parsley and basil, salt and pepper.
- Brown the chicken in a skillet until cooked through.
- Add reserved pasta water to the skillet with the tomato mixture and cook.
- Add cooked pasta and toss to combine the ingredients.
- Top with feta cheese crumbles, basil, and parsley.
How to Serve
This is great served with a big side salad or roasted veggies to add in a bit of green. I would also highly recommend serving this dish with a loaf of toasted garlic bread or our Cauliflower Breadsticks.
Storage Tips
- To Store: Store in a sealed container in the refrigerator for up to 3 days.
- To Freeze: I do not recommend freezing this pasta recipe.
- Reheat: Reheat bruschetta chicken pasta in the microwave for 2 minutes, or until fully heated.
Other Easy Pasta Recipes
- Everything Bagel Pasta
- Chicken Bacon Ranch Pasta Salad
- Caprese Pasta Salad
- One Pot Chicken Parmesan Pasta
- Creamy Beef and Shells
- Chicken Pot Pie Noodles
- Buffalo Chicken Macaroni and Cheese
- Homemade Bacon Mac and Cheese
- Creamy Chicken Pasta
Bruschetta Chicken Pasta
Serves — 8
Bruschetta Chicken Pasta has the same Italian flavors as a classic bruschetta, in a delicious pasta dish that's so easy to make!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 16 ounce box of thin spaghetti
- ⅓ cup reserved pasta water from the cooked pasta
- 1 pound boneless-skinless chicken breast cut into 1 inch bite size pieces
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 2 cups (1 pound package) campari tomatoes small diced
- ¼ cup + 2 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh basil chopped, divided
- 2 tablespoons fresh parsley chopped,divided
- 1 tablespoons garlic minced
- ½ teaspoon granulated sugar
- ½ cup feta cheese crumbles
Instructions
- Cook your pasta according to package directions. Once your pasta is cooked, remove the ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.16 ounce box of thin spaghetti
- While your pasta is cooking, in a medium sized bowl, combine your 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.1 teaspoon kosher salt, 2 cups (1 pound package) campari tomatoes, ¼ cup + 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 3 tablespoons fresh basil, 2 tablespoons fresh parsley, 1 tablespoons garlic, ½ teaspoon granulated sugar, ½ teaspoon black pepper
- 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.1 pound boneless-skinless chicken breast, 1 teaspoon dried parsley, 1 teaspoon dried basil
- 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.
- Turn the heat on your 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.⅓ cup reserved pasta water from the cooked pasta
- Turn off the heat to your skillet and top your pasta with the feta cheese crumbles, remaining 1 tablespoon basil and 1 tablespoon parsley.½ cup feta cheese crumbles
Jenn’s Notes
Storage:
- To Store: Store in a sealed container in the refrigerator for up to 3 days.
- To Freeze: This dish does not freeze well.
- Reheat: Reheat bruschetta chicken pasta in the microwave for 2 minutes, or until fully heated.
Nutrition Info
Calories: 376kcal | Carbohydrates: 46g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 522mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
