This Bruschetta Chicken Pasta is jam packed with beautiful summer flavours using plum tomatoes, fresh basil and a creamy parmesan sauce.
Ingredients and substitutions
- Chicken breasts – chicken breast will be a leaner cut of meat but chicken thighs are a great alternative (and may even give a juicier cut of meat)
- Olive oil – vegetable oil, grapeseed oil or any other neutral oil can be used in place of the olive oil in this recipe
- Balsamic vinegar – the best flavour and colour match to balsamic vinegar for a recipe like this would be Chinese black vinegar or rice vinegar
- Salt & pepper (to taste)
- Linguine pasta – any long noodle pasta such as fettucinne, tagliatelle or spaghetti (if you’re in a pinch) will work well in this recipe
- Heavy cream – milk and butter will act as a great substitute for heavy cream in this pasta dish
- Parmesan cheese – fresh parmesan cheese is recommended
Bruschetta
- Plum tomatoes – red vine tomato, cherry or grape tomatoes can also be used. If a tomato is more watery, make sure to remove the seeds and excess liquid.
- Olive oil – see substitution notes above
- Garlic – fresh or jarred minced garlic is recommended
- Balsamic vinegar – the best flavour and colour match to balsamic vinegar for a recipe like this would be Chinese black vinegar or rice vinegar
- Basil – fresh basil is recommended for this recipe but in a pinch, dried basil will also work.
- Salt & pepper (to taste)
How to make bruschetta chicken pasta
Step 1: Cook the chicken.
Brush chicken cutlets with 1 tbsp olive oil and 1 tbsp balsamic vinegar, then season with salt and pepper. Pan fry in a skillet over med-high heat for 5 minutes per side
Step 2: Slice chicken.
Remove chicken from the grill or pan, let rest for 5 minutes, then slice into bite-sized pieces.
Step 3: Cook linguine.
Meanwhile, bring a large pot of salted water to a boil. Add linguine, and cook for about 10-12 min, then drain and set aside.
Step 4: Add in bruschetta and parmesan.
While pasta is boiling and chicken is cooking, prepare bruschetta by mixing together tomatoes, olive oil, minced garlic, 1/2 tsp balsamic, fresh basil, salt and pepper. Pour cooked linguine back into the pot, adding about half of the bruschetta to the pasta, then adding cream and parmesan cheese.
Step 5: Toss everything together.
Season with salt and pepper to taste, stirring pasta and cooking over medium heat for 2 minutes until tomatoes become slightly cooked.
Step 6: Serve and enjoy!
Plate pasta, topping with sliced chicken and a couple spoonfuls of the remaining bruschetta. Serve and enjoy!
What to serve with bruschetta chicken
This chicken bruschetta pasta is such a tasty dinner option that pairs well with so many side dishes! If you want to make a dinner that's sure to impress your guest, here are some ideas! Serve with:
- Side salad or coleslaw
- Garlic bread
- Grilled vegetables (such as sautéed mushrooms or broccoli)
Frequently Asked Questions
Bruschetta is a traditional Italian appetizer of bread, garlic, olive oil and tomatoes. This bruschetta pasta chicken recipe turns the popular antipasto into a main dish by using noodles instead of bread and adding grilled chicken!
While fettucine and linguine are similar, linguine is narrower and made of flour and water while fettucine is wider and made of flour and eggs. Linguine is considered to be lighter than fettucine and is often served with light oil sauces, whereas fettucine is more decadent and often served with heavy cream sauces.
This bruschetta on pasta has 509 calories per serving with plenty of fresh veggies and healthy grilled chicken.
Storing and reheating
You can store any leftover chicken bruschetta pasta in the fridge for up to 5 days. It’s a great dish to meal prep as lunch or dinner for the whole week! To reheat, sprinkle some water over top and then microwave for 1 to 2 minutes. To make this pasta taste as good as new, add some freshly grated parmesan cheese and fresh basil overtop.
Freezing this recipe
You can freeze this bruschetta pasta chicken recipe for up to 3 months but the quality of the tomatoes won't quite be the same so I recommend leaving it out and making and adding the bruschetta fresh. Freeze individual servings in glass containers or Ziploc bags. Reheat directly from frozen for 6 to 7 minutes in the microwave, stirring halfway through, or defrost in the fridge overnight then reheat as normal.
More yummy pasta recipes
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Bruschetta Chicken Pasta
Ingredients
- 1 lb chicken breasts sliced in half to make cutlets
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
- 1/2 lb linguine pasta
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese
Bruschetta
- 4 plum tomatoes seeded and diced
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/2 tsp balsamic vinegar
- 1/4 cup fresh basil finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the BBQ to med-high heat. Brush chicken cutlets with 1 tbsp olive oil and 1 tbsp balsamic vinegar, then season with salt and pepper. Once BBQ is preheated, grill chicken for 5 min per side until chicken is cooked through. Alternatively, you pan fry in a skillet over med-high heat for 5 minutes per side. Remove chicken from the grill or pan, let rest for 5 minutes, then slice into bite-sized pieces.
- Meanwhile, bring a large pot of salted water to a boil. Add linguine, and cook for about 10-12 min, then drain and set aside.
- While pasta is boiling and chicken is cooking, prepare bruschetta by mixing together tomatoes, olive oil, minced garlic, 1/2 tsp balsamic, fresh basil, salt and pepper.
- Pour cooked linguine back into the pot, adding about half of the bruschetta to the pasta, then adding cream and parmesan cheese. Season with salt and pepper to taste, stirring pasta and cooking over medium heat for 2 minutes until tomatoes become slightly cooked.
- Plate pasta, topping with sliced chicken and a couple spoonfuls of the remaining bruschetta. Serve and enjoy!
Comments & Reviews
Yamile says
Can the bruschetta be made ahead of time?
Taylor Stinson says
Yes it can! Up to 2 days in advance 🙂
Marjorie says
Yum! I made the chicken bruschetta with gluten free pasta tonight for my mini taste testers. It was a hit with my kids! Super delish! Your recipes are so healthy and look so fresh and tasty!