Bruschetta Chicken Pasta – a simple and delicious end-of-summer meal your whole family will enjoy! Dairy-free and Gluten-Free Friendly!
Love how light and refreshing this meal is!
I look forward to making bruschetta every year with our garden-grown tomatoes, but this year I thought I would put a little twist on it! Enjoy!
Why You Will Love This Recipe
- Light and Fresh: Some nights you just don’t want a heavy meal. Don’t get me wrong, I love meat and potatoes as much as the next person, but sometimes you just want something a little lighter. This totally hits the spot for me on those kind of nights!
- Simple: The ingredients are pretty basic, really: chicken, pasta, tomatoes, basil and olive oil 🙂
- Seasonal: Have a bunch of garden-fresh Roma tomatoes that need to be used? This is such a great way to use them!
You might also like:
Can I Make this Gluten-Free
Yes! You can definitely make this with your favorite gluten-free spaghetti. My favorite guten-free brand is Jovial, but use whatever you like!
Could I Make this with Chicken Thighs
Definitely – feel free to use boneless chicken thighs in this recipe if you want. Just adjust the number assuming you would make 1-2 chicken thighs per person.
Balsamic Glaze
Feel free to use store-bought if that is what works best for you! I have a Sweet Balsamic Glaze recipe on the blog if you want too. Otherwise, you can make a sugar-free version by following these directions:
- Place 1 cup balsamic vinegar in small saucepan and bring to a boil.
- Reduce heat to simmer, uncovered.
- Continue simmering for 20-30 minutes while you make the rest of the meal.
- Remove from heat and allow to cool (it will continue to thicken as it cools).
Does this Make Good Leftovers
It really does! In fact, the flavors seem to almost get better. You might just need to revive the pasta with some extra olive oil though.
OTHER RECIPES YOU MIGHT LIKE:
- Buffalo Chicken Meatballs
- Salsa Verde Chicken
- Homemade Roasted Chicken Soup
- Homemade Roasted Marinara Sauce
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
Thank you so much for reading & supporting The Wooden Skillet! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Bruschetta Chicken Pasta – an easy, go-to end-of-summer dinner! Easily gluten-free and naturally dairy-free!
Ingredients
Pasta:
- 8oz spaghetti (use gluten-free if you want)
- salt
- olive oil
Bruschetta:
- 4–5 roma tomates, diced (remove the seeds, if possible)
- 15 cherry tomatoes, quartered (remove seeds, if possible)
- 1 tablespoon garlic minced (more if desired)
- 3/4 cup fresh basil, packed and roughly chopped
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
Grilled Chicken Breasts:
- 4 medium chicken breasts
- 2 teaspoons salt
- 2 teaspoon ground black pepper
Other:
- Balsamic Glaze (see notes)
Instructions
Bruschetta:
- Combine ingredients in a medium mixing bowl. Taste and adjust seasoning, as desired.
- Set aside.
Pasta:
- Cook al dente according to the box instructions.
- Drain and return to pot.
- Drizzle with olive oil.
- Add bruschetta mixture to pasta and stir to combine. Add additional olive oil, as necessary.
Grilled Chicken Breasts:
- Combine salt and pepper in small bowl
- Place chicken breasts on plate and sprinkle both sides with a generous amount of the salt and pepper mix.
- Heat grill to medium heat (approximately 400 degrees).
- Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
- Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
- Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
- Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).
Serving:
- Add pasta mixture to bowl and place chicken on top.
- Drizzle with as much balsamic glaze as you would like!
Notes
- Balsamic Glaze: feel free to use store-bought if that is what works best for you! I have a Sweet Balsamic Glaze recipe on the blog if you want too. Otherwise, you can make a sugar-free version by following these directions:
- Place 1 cup balsamic vinegar in small saucepan and bring to a boil.
- Reduce heat to simmer, uncovered.
- Continue simmering for 20-30 minutes while you make the rest of the meal.
- Remove from heat and allow to cool (it will continue to thicken as it cools).
- Gluten-Free: to make gluten-free simply use gluten-free pasta. I love Jovial brand!
- Chicken Thighs: you could easily use chicken thighs instead of breasts! Here is a grilling tutorial for those!
- Leftovers: this makes excellent leftovers for lunch the next day! Just store in an airtight container for up to 3-4 days and you might want to liven up the pasta with some additional olive oil!
Keywords: Bruschetta Chicken Pasta
Oh my goodness. This is so delicious and easy, and made for the perfect Sunday night meal prep. The balsamic glaze (though I cheated and used store bought) takes this over the top. Thanks Erin, for another amazing recipe per usual! 😊
★★★★★
Hi Sarah! So happy you enjoyed this – and hey, it’s definitely not cheating to use store-bought 🙂 Do what you gotta do! Thank you so much for the feedback, I really appreciate it!