Bruschetta Chicken Pasta has the same Italian flavors as a classic bruschetta, in a delicious pasta dish that’s so easy to make! The light balsamic glaze is perfectly balanced by the addition of the feta cheese paired with the bruschetta tomato marinade. An easy dinner recipe – ready in just about 20-minutes.
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Chicken Bruschetta Pasta – Ready in 20-Minutes
On a recent family vacation, we ate at this cute little Italian restaurant, and they had the best bruschetta I have ever had. 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.
Why We Love This Bruschetta Chicken Pasta Recipe
- Quick and easy dinner -perfect for a weeknight meal.
- Ready in 20 minutes from start to finish.
- Light pasta sauce that’s great for summer.
- Same delicious flavors from a traditional bruschetta dish, in pasta form!
- Makes a big batch of pasta -great served as leftovers.
Ingredients / Shopping List
- 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 also substitute a smaller noodle like penne or rotini, if you’re not a fan of long noodles.
- Boneless-skinless chicken breast
- Dried basil & parsley
- Salt & pepper
- Small diced Campari tomatoes – if you can not find campari tomatoes then grape, cherry or roma tomatoes will all work great and taste delicious.
- Olive oil
- Balsamic vinegar
- Fresh basil & parsley – chopped
- Minced garlic
- Granulated sugar
- Feta cheese crumbles – You could substitute grated parmesan cheese if you do not enjoy the flavor of feta cheese.
Substitutions and Additions
- ITALIAN 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.
- VEGETARIAN: This would be really easy to make vegetarian by leaving out the chicken! It would still be super delicious without it.
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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.
Storage Tips
- 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.
Frequently Asked Questions
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.
For those that don’t know, bruschetta is a traditional Italian appetizer made with fresh tomatoes, basil, olive oil, and garlic. Usually served over crispy toasted bread. There are tons of variations that can include adding cheese, balsamic vinegar, olives, or other veggies.
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
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 tsp dried basil
- 1 tsp dried parsley
- 1 tsp kosher salt divided
- ½ tsp black pepper divided
- 2 cups (1 pound package) campari tomatoes small diced
- ¼ cup + 2 tablespoons olive oil divided
- 2 tbsp balsamic vinegar
- 3 tbsp fresh basil chopped, divided
- 2 tbsp fresh parsley chopped,divided
- 1 tbsp garlic minced
- ½ tsp 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.
- 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.
- 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 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.
- Turn off the heat to your skillet and top your pasta with the feta cheese crumbles, remaining 1 tablespoon basil and 1 tablespoon parsley.
Jenn’s Notes
- 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.
