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Chicken Bruschetta Linguine
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5 from 9 votes

Chicken Bruschetta Linguine

This Chicken Bruschetta Linguine is jam packed with beautiful summer flavours using plum tomatoes, fresh basil and a creamy parmesan sauce.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Pasta
Cuisine: American, Italian
Servings: 4 servings
Calories: 509kcal

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

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: 509kcal | Carbohydrates: 47g | Protein: 23g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 614mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 828IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 1mg