Bruschetta Chicken Pasta

Closeup showing sliced chicken with bruschetta on top.

5 from 4 votes

Bruschetta Chicken Pasta is a quick and easy weeknight dinner. Just brown chicken, top with homemade bruschetta, and toss in some pasta. On the table in 30!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: -6 servings

Calories: 726kcal

Author: Linda Warren

Ingredients

Bruschetta Sauce

2 pounds cherry tomatoes, quartered
1 ½ teaspoon minced garlic or 3-4 garlic cloves minced
½ cup fresh basil packed firmly & chopped
2 teaspoons dried oregano or 2 tablespoons fresh oregano, chopped
¼ cup olive oil
1 Tablespoon balsamic vinegar

Chicken and Pasta

4 medium boneless skinless chicken breasts
½ teaspoon salt to taste
¼ teaspoon black pepper
1 ½ teaspoons Italian seasoning
2 Tablespoons olive oil (plus more if needed while cooking)
8 ounces spaghetti pasta (measured dry)
¼ cup grated Parmesan cheese for garnish

Instructions

Mix all bruschetta sauce ingredients in a non-reactive bowl and let sit for 15 to 30 minutes so flavors will marry.
While bruschetta is marinating, season chicken breasts on both sides with salt, pepper, and Italian seasoning.
In a large skillet, heat 2 tablespoons olive oil.
When the oil starts to shimmer, place chicken breasts carefully in the pan and brown for 8 to 10 minutes on one side, turn and brown on the second side for 8 to 10 minutes or until cooked through. Cover while cooking to help retain moisture.
While the chicken is cooking, cook pasta according to the package directions. Drain and set aside.
When the chicken is done, remove to a cutting board. Add the bruschetta sauce mixture to the pan, reserving ½ cup to serve on the side.
Immediately add cooked spaghetti to the skillet and toss to coat.
Slice chicken on the diagonal and add it back into the skillet. Simmer, covered, for about 2 minutes, just enough to heat the pasta.
Remove from heat and sprinkle with paremsan cheese and additional basil if desired.

Notes

Note: For a low-carb or gluten-free meal substitute spaghetti squash or spiralized zucchini noodles (zoodles) for pasta.

STORE/FREEZE/REHEAT

To Store: Transfer cooled leftovers to an airtight container. Refrigerate for up to 3 days.

To Freeze: Place the cooled leftovers in a freezer-safe container or plastic freezer bags. Freeze for up to 3 months. Thaw it in the fridge overnight.

To Reheat: Microwave pasta on HIGH for 1 minute. Stir and continue to microwave in 15-second increments until heated through.

Note that frozen and reheated pasta will have a softer texture. If you know you'll be freezing pasta, it's best to cook it al dente.

Nutrition