Bruschetta Chicken Pasta

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!


  • 16 oz. spaghetti, al dente
  • 3 cups halved grape tomatoes
  • 4 tablespoons olive oil, divided + more for tossing the pasta
  • 3 tablespoons balsamic vinegar, divided
  • 1/4 cup julienne-cut fresh basil + more for garnish
  • 4 cloves garlic, thinly sliced
  • 1 lb. boneless, skinless chicken breasts
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 cup heavy cream
  • 8 oz. fresh mozzarella, optional
  • Kosher salt
  • fresh cracked pepper


  1. Cook spaghetti according to package directions until al dente. Drizzle with oil and season with salt and pepper. Set aside.
  2. While the pasta is cooking, combine tomatoes, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, basil, garlic, and large of Kosher salt. Set aside to marinate for 15 minutes.
  3. Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over medium heat.
  4. Season chicken breast on all sides with basil, oregano, thyme, salt, and pepper.
  5. 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.
  6. Add to the same pan the remaining 2 tablespoons balsamic vinegar, heavy cream, and 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.
  7. Thinly slice chicken breast and add to the pasta.
  8. Pour marinated tomatoes over the pasta and chicken. Add fresh mozzarella and garnish with basil.


You can use any kind of tomatoes for the bruschetta. I just love the way grape tomatoes and cherry 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 breasts, 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 dish as well. Since they're smaller, they'll cook faster right in the pan.


Keywords: tomato chicken pasta, chicken bruschetta recipe, balsamic bruschetta chicken