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Bruschetta Chicken Pasta

A delightful and colorful dish combining juicy chicken, sweet cherry tomatoes, basil, and pasta, perfect for a refreshing and quick weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Bruschetta Topping
  • 1 pint cherry tomatoes, halved
  • ⅓ cup fresh basil, chopped
  • 4 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp black pepper
For the Pasta and Chicken
  • 12 oz spaghetti (or your favorite pasta)
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tbsp Italian seasoning
  • 2 tbsp olive oil, divided
  • ½ cup grated or shredded Parmesan cheese
  • 1 tbsp balsamic glaze (optional, for finishing)

Method
 

Preparation
  1. In a bowl, combine cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Mix gently and refrigerate while you prepare the rest.
Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
Cooking the Chicken
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken, season with Italian seasoning, and cook until golden and fully cooked, about 6–8 minutes. Remove from the pan and set aside.
Warm the Topping
  1. Add the remaining olive oil to the same skillet. Stir in the tomato mixture and cook for just 1 minute—you want it warm but still fresh.
Combine All Ingredients
  1. Add the cooked pasta and chicken to the skillet. Toss gently until everything is well combined and evenly coated.
Serve
  1. Top with Parmesan cheese and drizzle with balsamic glaze if desired. Serve immediately while warm.

Notes

Add fresh mozzarella pearls for extra creaminess, swap spaghetti for penne or fusilli, make it spicy with a pinch of red pepper flakes, or works great with grilled chicken for a smoky touch.