Bruschetta Chicken Pasta is a light and healthy dish, perfect for spring or summer. Boneless skinless chicken breasts are coated with a balsamic vinegar sauce and cooked in a skillet, topped with a fresh bruschetta mixture and paired with orecchiette pasta.
I don’t know about you, but I am ready for spring and warmer temperatures.
I want to look out my window and see green grass, flowers blooming, birds flying by and my kids outside running around.
I might not be able to make spring appear or change the weather but I can start to add more spring and summer inspired recipes to my rotation. This Bruschetta Chicken Pasta is the perfect transition to spring cooking.
It is a light and healthy meal that mixes fresh Roma tomatoes, fresh basil, garlic, and red onion as the topping for juicy, balsamic chicken breasts and is paired with one of my favorite pastas, orecchiette.
When I think of bruschetta I think of spring and summer. There is something about those light and fresh flavors that just screams warm weather. For this recipe I made a big batch of the bruschetta mixture and used it to both top the chicken and toss in the pasta.
I rubbed each chicken breast with a balsamic vinegar and olive oil sauce and then cooked them in a skillet. The balsamic vinegar gives the chicken a sweet, delicious flavor. I also drizzled a balsamic glaze over the finished chicken and pasta because I love balsamic that much and I think it looks really pretty.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
For the bruschetta topping:
- Vegetables: The bruschetta topping mixes tomatoes, red onion and garlic. It makes a great topping for the chicken.
- Herbs: Fresh basil is the perfect addition to the bruschetta.
- Balsamic Vinegar: Tangy balsamic vinegar mixes with the olive oil to create the dressing for the bruschetta. I suggest not skipping this as it really adds flavor.
- Olive Oil: Use a high quality olive oil for the dressing.
For the chicken breasts:
- Chicken: This recipe uses boneless, skinless chicken breasts. I find these are the best as they are juicy and hold the balsamic well. You can sub in chicken thighs or chicken tenderloins easily just adjust the cook time.
- Balsamic Vinegar: The tangy balsamic is a great way to add flavor to the chicken.
- Spices: Dried basil adds a touch of flavor to the chicken. You can sub in fresh basil also.
For the pasta:
- Pasta: I used a medium sized pasta shape but feel free to use whatever pasta you have on hand. I suggest cooking to al dente and save some of the pasta water to help add a thin sauce to the chicken.
- Spinach: Fresh spinach is sautéed and added to the pasta along with the chicken and bruschetta topping. You also can use kale or arugula.
How to Make Bruschetta Chicken
Step 1: Create Bruschetta: In a medium mixing bowl, combine the Roma tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil, salt and pepper. Stir until well combined. Set aside.
Step 2: Create Marinade: In a small mixing bowl, combine 2 teaspoons olive oil, balsamic vinegar, garlic, dried basil, salt and pepper and whisk together. Place the chicken breasts in a shallow baking dish or plate. Using a brush coat each side of the chicken breasts with the balsamic olive oil mixture.
Step 3: Cook Pasta: In a large pot, cook the orecchiette pasta according to the package.
Step 4: Cook Chicken: While the pasta cooks, heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 8 minutes. Turn the chicken over and cook an additional 6 to 8 minutes, or until the chicken breasts are cooked through and no longer pink, or reach an internal temperature of 165ºF. Remove the chicken from the skillet and place on a plate.
Step 5: Add Pasta, Spinach with Chicken: Drain the pasta and return to a large skillet. Add the fresh spinach and reserved pasta water and let cook until the spinach wilts, about 2 minutes. Add 3/4 cup of the bruschetta mixture to the pasta and gently toss.
Step 6: Assemble and Serve: When ready to serve, place a large spoonful of the pasta in a bowl, top with a chicken breast and a 1/4 cup of the bruschetta mixture. Garnish with a balsamic glaze, fresh basil and parsley and cheese of your choice.
Ways to Modify this Bruschetta Chicken
- Vegetables: A variety of vegetables would be a great addition to this chicken. I like green beans, asparagus, mushrooms and broccoli. Honestly any veggies you have on hand would be great sautéed and added into the pasta!
- Cheese: Cheese would be a nice addition. I think goat cheese, feta cheese or freshly grated Parmesan cheese would be great.
- Spices: You can add more flavors to the dish by adding spices like Italian seasoning, Greek seasoning, paprika or even try za’atar.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. Reheat the leftovers in a microwave or in the oven until heated through.
More Chicken Recipes
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Greek Lemon Chicken
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Chicken Lentil Soup Recipe
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Mediterranean Chicken
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Chicken Shawarma Recipe
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Bruschetta Chicken Pasta
Ingredients
For the bruschetta topping:
- 3 roma tomatoes, seeds removed, diced {about 2 cups}
- 1/3 cup chopped red onion
- 4 garlic cloves, minced
- 1/4 cup freshly chopped basil
- 2 teaspoons balsamic vinegar
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the chicken breasts:
- 2 tablespoons + 2 teaspoons olive oil {divided}
- 3 teaspoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound Boneless Skinless Chicken Breasts
For the pasta:
- 8 ounces orecchiette pasta, cooked according to package
- 6 ounces fresh spinach
- 3 tablespoons reserved pasta water
Garnish:
- More fresh basil
- Parmesan cheese
- Mozzarella cheese {you could try buffalo mozzarella}
- Fresh parsley
Instructions
- In a medium mixing bowl, combine the Roma tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil, salt and pepper. Stir until well combined. Set aside.
- In a small mixing bowl, combine 2 teaspoons olive oil, balsamic vinegar, garlic, dried basil, salt and pepper and whisk together. Place the chicken breasts in a shallow baking dish or plate. Using a brush coat each side of the chicken breasts with the balsamic olive oil mixture.
- In a large pot, cook the orecchiette pasta according to the package.
- While the pasta cooks, heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 8 minutes. Turn the chicken over and cook an additional 6 to 8 minutes, or until the chicken breasts are cooked through and no longer pink, or reach an internal temperature of 165ºF. Remove the chicken from the skillet and place on a plate.
- Drain the pasta and return to a large skillet. Add the fresh spinach and reserved pasta water and let cook until the spinach wilts, about 2 minutes. Add 3/4 cup of the bruschetta mixture to the pasta and gently toss.
- When ready to serve, place a large spoonful of the pasta in a bowl, top with a chicken breast and a 1/4 cup of the bruschetta mixture. Garnish with a balsamic glaze, fresh basil and parsley and cheese of your choice.
Notes
- You can use whatever tomatoes you have on hand, but I tend to think Roma tomatoes work great. Sometimes I even use cherry tomatoes cut in half which work great.
- You can add cheese to this recipe-try parmesan or buffalo mozzarella.
My family and I LOVED this dinner!! My first thought was that the bruschetta topping dressing would be too heavy on the balsamic and light on the olive oil, but then I realized… I am not making bruschetta — I am making a dressing for chicken and pasta (and the tomatoes). Therefore, the dressing is perfect being heavier on the balsamic. Cooking the chicken in the pan makes nice flavor for the pasta & spinach. I chose to grill the chicken, so I marinated the chicken instead of brushing — and I added chicken broth to the skillet when cooking the spinach w the pasta — to add extra flavor to the pasta. Delicious!!
Thank you for the feedback! I am so glad you enjoyed this one. It really is great for the summer months.
it’s awesome, I think it can be as a main dish, thanks for this recipe!
The combination of meat with this type of sauce gives an unusual taste. The dish becomes more appetizing thanks to this. The chicken fits perfectly to the festive table.