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–+ servings
Two bowls of bruschetta chicken pasta garnished with fresh basil.
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5 from 10 votes

Bruschetta Chicken Pasta

This Bruschetta Chicken Pasta is jam packed with beautiful summer flavours using plum tomatoes, fresh basil and a creamy parmesan sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Pasta
Cuisine: American, Italian
Servings: 4 servings
Calories: 528kcal
Author: Taylor Stinson

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!

Notes

You can use any noodle pasta like fettucine, tagliatelle or spaghetti.
Chicken thighs can be used instead of chicken breasts for a juicier cut of meat.
Store any leftovers in the fridge for up to 5 days. Make sure to sprinkle water over top before reheating so the chicken doesn't dry out.
This recipe can be frozen in glass containers or freezer-safe bags. 

Nutrition

Calories: 528kcal | Carbohydrates: 47g | Protein: 35g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 535mg | Potassium: 736mg | Fiber: 3g | Sugar: 4g | Vitamin A: 898IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 2mg