Bruschetta Chicken Pasta – a simple and delicious end-of-summer meal your whole family will enjoy!
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!
What is Bruschetta Chicken Pasta
Bruschetta Chicken Pasta is a combination of homemade bruschetta, grilled chicken, pasta of your choice and balsamic glaze + olive oil! You can also add in some mozzarella cheese if you want (or parmesan cheese). It is an easy, flavorful dish that is perfect for the summer!
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 – here’s a great tutorial on how to grill chicken thighs!
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.
You might also like:
How to Make Bruschetta Chicken Pasta
Make your homemade bruschetta mix.
Make your pasta (you can really use any kind you want!)
Combine the pasta, bruschetta mix and some olive oil.
Grill your chicken (although you can really cook your chicken however you want).
Add everything together with some balsamic glaze and dinner is ready! Feel free to garnish with fresh basil and if you want to add in some mozzarella cheese or parmesan cheese – go for it!
OTHER RECIPES YOU MIGHT LIKE:
- Buffalo Chicken Meatballs
- Salsa Verde Chicken
- Homemade Roasted Chicken Soup
- Homemade Roasted Marinara Sauce
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Bruschetta Chicken Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Description
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
Cathy says
Would it be possible to cook the brushetta somehow to soften the vegetables? I’m not supposed to eat anything raw because of a stomach issue, but this looks and sounds really good
Erin says
Hi Cathy – Hmm.. I supposed you could saute the bruschetta a bit before using it? I have never tried it, but if that is what you need to do, go for it!
Bri says
This is so delicious, I can’t stand it! Wish I would’ve discovered it sooner!! So flavorful and light. Thank you!!!
★★★★★
Erin says
So happy to hear that, Bri!!
Kristen Maggitti says
This recipe is a staple in our house year round. We make it at least twice per month (more in the summer).
★★★★★
Erin says
So happy to hear that, Kristen! And thank you for coming back to leave a review + feedback – I appreciate it!
Karen Vining says
Made this for dinner tonight! Delicious!
★★★★★
Erin says
So happy to hear that, Karen! And thanks for taking the time to leave a review + feedback!
Ashley Bell says
This was an easy dinner to make! We can’t wait to try it in the summer with our homegrown tomatoes!
★★★★★
Erin says
That is so awesome to hear, Ashley! Glad you enjoyed it – and yes, it is even better in the summer with those homegrown tomatoes 🙂 Thanks so much for the feedback!
Sarah says
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! 😊
★★★★★
Erin says
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!