Quick Look at this Simple Bruschetta Chicken Pasta
- Ready In: about 30 minutes!
- Serves: 4
- Flavor Profile: fresh, bright, and perfect for late-summer
- Main Ingredients: grilled chicken breasts, fresh tomatoes, basil, spaghetti noodles, and a sweet balsamic glaze.
- Dietary Info: dairy-free and gluten-free friendly
- Best For: easy weeknight dinners and summer entertaining.
Share and summarize this recipe:
Why You Need This Fresh, Summer Pasta
- Fresh tomatoes, basil, & garlic = Light & Fresh Flavors
- Incredibly juicy and tender chicken cooked outside on the grill.
- Nothing better than late summer tomatoes that are perfectly ripe!
- Meal Prep Friendly – divide into individual container to warm-up later in the week.
- Enjoy with our incredibly easy 2-ingredient balsamic glaze on top for a touch of sweetness.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Breasts – feel free to swap them out for boneless, skinless chicken thighs or cut lengthwise to make grilled chicken cutlets in a fraction of the time.
- Roma Tomatoes + Cherry Tomatoes – the combination give a wonderful depth of flavor and seeds are removed to prevent sogginess.
- Spaghetti Noodles – any noodle shape can be used and they can easily be swapped out for gluten-free noodles.
- Soy Sauce – a super easy quick marinade for the chicken, but tamari or coconut aminos can also be used to make it gluten-free.
How To Make Bruschetta Chicken Pasta
Step 1 – Marinate chicken breasts in soy sauce.
Step 2 – Make the bruschetta mixture and set aside.
Other Ways To Cook Chicken
The flavor of grilled chicken breasts pairs really nicely with the fresh ingredients, but you could also make smoked chicken breasts, sous vide chicken breasts, Blackstone chicken breasts, or air fryer chicken breasts. Or keep keep it super simple and pick-up a rotisserie chicken!
Step 3 – Grill chicken breasts until their internal temperature is about 162°F.
Step 4 – Cook the noodles to al dente, drain, and return to the pot. Toss with the bruschetta mixture.
Fresh Bruschetta vs. Cooked Tomatoes
For bruschetta, you want fresh tomatoes that are barely warmed through. You do not want cooked tomatoes that breakdown into a marinara sauce. Therefore, for this bruschetta pasta we are tossing the fresh tomatoes with cooked noodles in the warm pot they were cooked in to barely warm them.
Step 5 – Serve the grilled chicken over some bruschetta pasta with a drizzle of balsamic glaze on top.
Best Ways To Serve Bruschetta Chicken Pasta
Simply add a drizzle of that sweet balsamic glaze on top and it is meal ready-to-eat. If you are looking for a side dish, some easy grilled bread or a small house salad would also be delicious!
Bruschetta Chicken Pasta FAQs
Yes, feel free to divide the pasta into individual containers and place some chicken on top. Add balsamic glaze before serving and after reheating.
Bruschetta tomatoes are best when they are just barely warmed through. Therefore, we toss them in the warm pot with cooked pasta to warm them just a bit.
Highly recommend spaghetti noodles but feel free to use your favorite!
Other Chicken Recipes With Similar Flavors You Might Like
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Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- ⅓ cup soy sauce, more, if needed to cover chicken
- 4-5 roma tomatoes, diced (seeds removed)
- 15 cherry tomatoes, quartered
- ¾ cup fresh basil, packed and roughly chopped (1.5oz)
- 1 ½ tablespoons olive oil, plus extra for noodles
- 1 tablespoon garlic, minced
- ¼ teaspoon kosher salt
- 8 ounces spaghetti noodles, sub gluten-free noodles
- kosher salt and ground black pepper
- balsamic glaze, see notes
Instructions
- Marinate Chicken: Put 4 boneless, skinless chicken breasts in a large bowl with ⅓ cup soy sauce. Toss to coat and let sit while prepping everything else.
- Make Bruschetta: In a mixing bowl, add diced roma tomatoes (seeds removed), 15 cherry tomatoes, ¾ cup fresh basil, 1 ½ tablespoons olive oil, 1 tablespoon garlic, and ¼ teaspoon kosher salt. Taste and adjust seasoning, as desired. Set aside.
- Cook Noodles: Bring a pot of water to a boil and cook 8 ounces spaghetti noodles to al dente according to the box instructions. Drain and return to the large pot. Drizzle with olive oil.
- Combine: Add bruschetta mixture to the pot of pasta and stir to combine. Add additional olive oil, as necessary. Cover the pot to keep warm (off the heat) until the chicken is ready.
- Prep Chicken + Grill: Place marinated chicken on a plate and sprinkle both sides with a generous amount of kosher salt and ground black pepper. Preheat the grill to medium heat (approximately 400℉).
- Grill Chicken: Place chicken on the grill grates, cook over direct heat (direct flame) for 4-5 minutes per side. Then, move the chicken to indirect heat (not directly over a flame, but maintaining the same grill temp) and cook for an additional 5-7 minutes (no need to flip at 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 a meat thermometer.
- Rest: Remove chicken from the grill grates and let rest for 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise 5-10℉). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast).
- Serve: Add pasta mixture to a 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! Or make our homemade sweet balsamic glaze. Option to 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: use gluten-free pasta. I love the Jovial brand!
- Chicken Thighs: feel free to make grilled chicken thighs, instead of breasts!
- Leftovers: this makes excellent leftovers! 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!
Nutrition
Originally published on 4/4/23. Retested and new photos added on 7/20/26.
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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!