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Sauteed chicken laid over bruschetta pasta next to a bowl of cheese.

Chicken Bruschetta Pasta

Katerina | Diethood
This richly tangy Chicken Bruschetta Pasta is packed with tender chicken, zesty tomatoes, and perfectly cooked pasta in a sweet and tart balsamic sauce.
Servings : 4 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 pound bow tie pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • salt and freshly ground black pepper, to taste
  • 6 roma tomatoes
  • 10 fresh basil leaves cut into thin strips
  • 4 tablespoons olive oil , divided
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • 4 cloves garlic, minced, divided
  • ½ cup tomato sauce
  • ½ cup balsamic vinegar
  • ½ tablespoon sugar


  • Prepare the pasta according to the directions on the package.
  • Meanwhile, season the chicken with salt and pepper.
  • Heat 1 tablespoon olive oil in a nonstick skillet; add the cubed chicken to the skillet and cook for 6 to 8 minutes, or until browned and the internal temperature of the chicken reaches 165°F degrees. Set aside.
  • Dice the tomatoes and save the juices in a small bowl. Combine the tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, and half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
  • Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat. Add the remaining garlic and sauté for about 20 seconds, or until soft - do not burn the garlic.
  • Increase the heat to medium-high and stir in the prepared tomato salad. Add tomato sauce to the pan and bring to a boil. Add the prepared pasta to the saucepan and toss around until coated. Remove from heat and set aside.
  • In a small saucepan, combine the balsamic vinegar and sugar and bring to a boil; reduce heat to a simmer and continue to cook until the sauce turns to a thick syrup. Remove from heat and add it to the prepared pasta.
  • Transfer the pasta to a platter. Arrange the chicken over the pasta and serve.


  • To Store: Keep sealed tightly in the fridge covered in plastic or an airtight container for up to 5 days or freeze it for up to 3 months.
  • To Reheat: Cook on the stove over medium heat or microwave in 30-second intervals until heated through.


Calories: 347 kcal | Carbohydrates: 13 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 3 g | Cholesterol: 72 mg | Sodium: 449 mg | Potassium: 787 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 995 IU | Vitamin C: 17.2 mg | Calcium: 33 mg | Iron: 1.3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: bruschetta chicken pasta, chicken bruschetta pasta, chicken pasta