This Chicken Bruschetta Linguine 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)
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How to make this recipe
- Brush chicken with olive oil and balsamic vinegar, then season with salt & pepper. Grill or bake chicken.
- Meanwhile, boil a pot of water. When boiled, add linguine, and cook for about 10-12 min.
- Prepare bruschetta while chicken and pasta are cooking.
- Drain linguine then add back into the pot, adding about 2/3 of the bruschetta to the pasta.
- Add cream and parmesan cheese. Season with salt and pepper and stir together.
- Plate pasta, topping with sliced chicken, a couple spoonfuls of bruschetta, some fresh parmesan cheese and some chopped fresh basil.
What to serve with bruschetta chicken
Chicken bruschetta 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 sautéd mushrooms or broccoli)
Frequently Asked Questions
Bruschetta is a traditional Italian appetizer of bread, garlic, olive oil and tomatoes. This 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 chicken bruschetta linguine has 509 calories per serving with plenty of fresh veggies and healthy grilled chicken.
Storing and reheating
You can store the leftover pasta in the fridge up to 5 days. That means this is a great dish to meal prep as lunch or dinner for the whole week! To reheat, sprinkle some water overtop prior to microwaving (to avoid the pasta from drying out) and then microwave for 1-2 minutes. To make this pasta taste as good as new, add some freshly grated parmesan cheese overtop and then add some fresh basil overtop.
Freezing this pasta
What's great about this recipe is that this pasta freezes quite well! To freeze, store in individual servings in glass containers or freezer safe plastic bags. To reheat, you can warm directly from frozen for 6-7 minutes in the microwave, stirring part way through. Note: if your pasta is stored in freezer bags, I recommend not microwaving it from frozen but instead letting it defrost in the fridge overnight. Once defrosted, then transfer to a microwave safe bowl to reheat.
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Chicken Bruschetta Linguine
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
- 1/2 lb linguine pasta
- 3 tbsp heavy cream
- 1/4 cup Parmesan cheese
Bruschetta
- 4 plum tomatoes seeded and diced
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1/2 tsp balsamic vinegar
- 1/4 cup basil finely chopped
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the BBQ to med-high heat. Brush chicken with 1 tbsp olive oil and 1 tbsp balsamic vinegar, then season with salt and pepper. Once BBQ is preheated, grill chicken for 8-10 min per side until chicken is cooked through. Alternatively, you can bake in a 425 F oven for 22-25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add linguine, and cook for about 10-12 min.
- 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.
- Remove chicken from the grill and slice into bite-sized pieces.
- Drain pasta, retaining about 2 tbsp pasta water in the bottom of the pot. Pour 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 if desired, stirring pasta and cooking on med heat for a couple min until tomatoes become slightly cooked.
- Plate pasta, topping with sliced chicken, a couple spoonfuls of the remaining bruschetta per plate, some fresh parmesan cheese and some chopped fresh basil. Enjoy!
Notes
Nutrition
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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!