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Bruschetta Chicken Pasta

Bruschetta chicken pasta is loaded with fresh tomatoes, basil, and juicy chicken. The secret ingredient takes this dish to the next level!

Course Main Course
Cuisine American, Italian
Keyword bruschetta chicken pasta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 servings

Ingredients

  • 1 pound bow tie pasta or any short noodle pasta
  • 6 roma tomatoes chopped
  • large handful of fresh basil leaves , ripped apart
  • 2 TBS extra virgin Olive Oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ TBS minced garlic
  • non stick spray
  • 2 chicken breasts chopped into bit sized pieces
  • ½ cup marinara sauce
  • ½ cup balsamic vinegar
  • 2 TBS sugar
  • ¼ cup grated romano cheese

Instructions

  1. Cook bowtie pasta according to package directions, making sure not to overcook; set aside.

  2. In a bowl, add tomatoes, basil, olive oil, salt, pepper, and ½ TBS minced garlic.

  3. Spray skillet with nonstick spray, add chicken to skillet and sauté until cooked through, about 7-8 minutes. Remove from plate, set aside, wipe skillet out.

  4. Add tomato mixture to skillet and sauté for 1 minutes. Add tomato sauce, and bring to a boil. sauté for 4-5 minutes. Add chicken and pasta and toss to coat; set aside.

  5. For the glaze: Add balsamic vinegar and sugar to a small sauce pot and whisk to combine. Bring to a boil, and boil for 3-4 minutes whisking occasionally, and being careful not to burn. Simmer for 2 minutes, then remove from heat.** Drizzle over pasta and toss to coat. Add romano cheese.

  6. Serve pasta and garnish with additional basil if desired.

Recipe Notes

** You can make the glaze while you are cooking the tomato mixture, that way they will finish around the same time.

First published in August 2016. Updated March 2023.