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+ servings
bruschetta chicken pasta in cast iron pan with napkin
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5 from 9 votes

📋Bruschetta Chicken Pasta

Bruschetta chicken pasta brings two best worlds together – chicken pasta and flavors of fresh bruschetta. It's simple and very flavorful versatile chicken pasta dish that can be a complete meal.
Prep Time10 mins
Cook Time15 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 397kcal


  • 1 pound pasta spaghetti or bow tie
  • 1 - 2 tablespoon Balsamic glaze
  • ½ cup Parmesan or Romano cheese freshly grated
  • ¼ cup fresh basil leaves

For Bruschetta Sauce -

  • 4 cloves garlic minced
  • ½ onion finely chopped
  • 7 ripe Roma tomatoes chopped
  • 1 cup ripe cherry tomatoes sliced into half (optional)
  • 2 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ½ cup fresh basil

For Chicken –

  • 1 pound chicken breasts
  • Salt and pepper to taste
  • 2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoon extra-virgin olive oil


Sear Chicken :

  • Season chicken breasts with salt, pepper, garlic powder and Italian herbs as per your taste. Sprinkle seasoning on both sides, rub to spread evenly.
  • Heat olive oil in cast iron skillet. Place chicken breasts. Sear and cook on both sides on medium low flame.
  • Once chicken breasts are cooked completely, remove it on to a plate. Slice it into as small or big piece. You can even shred the cooked chicken, your choice!

Bruschetta Sauce:

  • Into the same skillet, add few more teaspoons of olive oil. Saute garlic, onions on medium low flame.
  • Add chopped ripe roma tomatoes into the pan. Saute and cook until tomatoes are softened.
  • Note – I added cup of halved cherry tomatoes as well. This step is completely optional.
  • Season the sauce with salt, pepper and dried Italian herbs to your taste. Add as much or as little as you want.
  • To enhance the flavors of the sauce, a cup of fresh basil (torn roughlis added. Saute for a minute. Turn off flame and leave the sauce aside.

Prepping Pasta:

  • Meanwhile cook pasta of your choice as per packet instructions. Make sure to cook to al-dente.

Toss :

  • To cooked pasta, add bruschetta sauce. Toss to coat. Add chopped (shreddechicken on top. Drizzle balsamic glaze.
  • Give a generous sprinkle of freshly grated cheese on top.
  • Serve immediately hot. Or refrigerate upto an hour before serving. Taste delicious both hot and cold.



  1. Balsamic glaze is balsamic vinegar and brown sugar reduced down to thick consistency. You can use store bought glaze like I did.
  2. I choose to use a mix of ripe Roma tomatoes and cherry tomatoes in the recipe. Feel free to use just ripe Roma tomatoes.
  3. Use freshly grated cheese for better results. Use just Parmesan cheese or Romano cheese or a mix of both.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 397kcal | Carbohydrates: 50g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 174mg | Potassium: 682mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 2mg