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This Bruschetta Chicken Pasta is the perfect way to use up all those fresh summer tomatoes overflowing in your garden right now! Pair the marinated bruschetta with sauteed herb chicken which creates the perfect creamy balsamic pan sauce that coats the al dente spaghetti - and you've got a quick and easy weeknight dinner!
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You'll Love This
- It's super quick and easy! Ripe, juicy summer tomatoes marinate with fresh basil, sliced garlic, olive oil, and balsamic vinegar while you boil the spaghetti noodles. Then saute some herby chicken and make a quick balsamic cream sauce from the pan drippings. Toss the spaghetti in the light sauce, slice the chicken and add the tomato bruschetta. Finish with fresh mozzarella and more basil for the perfect summertime meal your family will love!
- It's a tomato lover's dream, but can also be enjoyed by those you aren't big tomato fans (like myself). I love cooked tomatoes in pasta, roasted tomato salsa, tomatoes on a pizza, or even roasted tomato toast. But raw tomatoes just aren't as tasty to me - UNLESS they're marinated with olive oil, balsamic vinegar, garlic, and basil! Then I'm thrilled to snag a few with a twirled forkful of spaghetti and sliced grilled chicken. The marinating really makes all the difference and gives the bruschetta SO MUCH flavor!
- You can serve each element of this bruschetta chicken pasta separately so that even the pickiest of eaters will enjoy it! If you've got picky eaters at home, trying serving the noodles, sliced chicken, bruschetta, and mozzarella separately and letting them assemble it on their own! This works great for our 4-year-old. The noodles and mozzarella have pretty mild flavors so that's usually what my daughter goes for first. Luckily she's a big tomato lover so she has no problem eating those. But she doesn't enjoy the chicken as much so we let her try some if she wants and leave it if she doesn't.
Mix to combine and set aside to marinate for 15 minutes.
Sear chicken on each side for about 4-5 minutes or until it has a dark golden brown crust on all sides and is cooked through to 165 degrees. Remove from pan and set aside to rest.
Add to the same pan the remaining 2 tablespoons balsamic vinegar and heavy cream.
Add al dente pasta along with a couple pinches of salt and pepper. Cook for 2 minutes over medium heat, tossing frequently until it's heated through.
Thinly slice chicken breast and add to the pasta.
Pour marinated tomatoes over the pasta and chicken. Add fresh mozzarella and garnish with basil, and voila - Bruschetta Chicken Pasta!
- You can use any kind of tomatoes for the bruschetta. I just love the way grape tomatoes look when they're sliced in half and they have very little seeds inside so that they don't give off too much moisture. If you're using another kind of tomato (beefsteak, heirloom, etc.) you'll likely need to remove the seeds and guts from the inside of the tomato and then chop or dice it up. If you leave the seeds and guts inside, you'll end up with a very wet bruschetta with a diluted flavor. Removing the seeds and guts allows the olive oil and balsamic marinade to really shine.
- Depending on the size of your chicken breast, you may want to cut it in half lengthwise, so that it cooks quicker. Or if you're using large breasts, you may need to pop them in a 400-degree oven to finish cooking until their internal temperature reaches 165 degrees. Chicken tenders also work great in this recipe as well. Since they're smaller, they'll cook faster right in the pan.
- You can make the tomato bruschetta a few hours before serving, but I wouldn't recommend making it much further in advance. As the tomatoes sit, they will continue to release juices and if the bruschetta mixture sits for more than a few hours, it will accumulate a considerable amount of moisture, and the balsamic vinegar will begin to break the tomatoes down.
Favorite Chicken Dishes
- Sheet Pan Nachos with Chicken and Black Beans
- Instant Pot Shredded Chicken Tacos
- Easy Thai Curry Chicken
- BBQ Chicken Tostadas
- 30 Minute Chicken Tortilla Soup