Bruschetta Chicken Pasta is an easy recipe that is perfect for busy weeknights. Simple, pan-seared chicken is topped with freshly made bruschetta and garlic breadcrumbs. This family-friendly recipe takes less than 30 minutes!
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Bruschetta is most commonly known as a fresh tomato mixture served on crostini (or even on crackers like these Bruschetta Crackers with Mozzarella). And, it is delicious.
It’s no wonder that people have started coming up with new ways to incorporate bruschetta – such as this Bruschetta Chicken Pasta.
To keep this chicken dish healthy, the chicken is pan-seared or grilled, then topped with bruschetta made with fresh tomatoes, garlic, and basil.
For fun, and to a little more flavor and texture, it’s topped with garlic breadcrumbs.
The recipe calls for serving this chicken over pasta, but you can always enjoy it plain, or serve it over spaghetti squash or zoodles, if you prefer.
Why This Recipe Works
This is a really quick and easy, family friendly recipe.
You can even make the bruschetta topping and garlic breadcrumbs ahead of time and really speed up the cooking process later.
This recipe can be modified to suit gluten free and low carb diets (see the notes section of the recipe card) and is a great recipe for meal prep.
How to Make Bruschetta Chicken Pasta
Prep!
Dice the tomatoes, mince the garlic, and finely chop the basil.
Create!
Start a large pot of salted water to boil and prepare your pasta according the directions on the package. When it’s finished, drain and set aside.
Meanwhile, start preparing the rest of the recipe.
Heat a teaspoon of olive oil in a small skillet over medium heat and add the garlic. Cook for about a minute, then add the breadcrumbs.
Cook an additional 2-3 minutes or until the breadcrumbs are lightly browned and toasted.
Remove from the pan, place in a bowl, and set aside to cool.
Combine the diced tomatoes and basil in a medium bowl.
Heat a medium skillet over medium heat, add a teaspoon of olive oil to coat the bottom of the pan, and add the garlic.
Cook for about 1 minute, then add the tomatoes, basil, and balsamic vinegar and heat until just warmed through.
Season the chicken with salt and pepper.
Add 1 tablespoon of olive oil to a medium skillet and cook the chicken, about 4-5 minutes per side, until golden brown and no longer pink in the center.
Present!
To serve, top a serving of pasta with the chicken, then the bruschetta, and finally the breadcrumbs.
How to Make This Recipe Gluten Free
Making this recipe gluten free is super easy. Just swap out regular pasta for gluten free pasta and use gluten free breadcrumbs, or omit them.
How to Make This Recipe Low Carb
To make this recipe low carb, omit the pasta and enjoy as is or over spaghetti squash or zoodles. You may also want to omit the breadcrumbs.
Tips and Techniques for the Best Bruschetta Chicken Pasta
- Rather than pan-searing, you can grill or bake the chicken, if you prefer.
- To save time, you can make the bruschetta topping ahead of time and store it in the refrigerator. You can also make the garlic breadcrumbs ahead of time and store those covered in a cool, dry place until needed.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- What sides do you serve with Bruschetta Chicken? Bruschetta Chicken is often served over pasta, spaghetti squash, or zucchini noodles. Salad also pairs well with this dish.
- Is Bruschetta Chicken Pasta healthy? In general, Bruschetta Chicken can be considered healthy. Depending on your dietary needs, you may want to omit or swap out the pasta.
More Chicken Dinner Recipes to Try
Looking for more easy, healthy chicken recipes? It doesn’t get any easier than this Easy Garlic Chicken recipe!
You might also want to try this Skillet Creamy Lemon Chicken and Cauliflower recipe as well as as these Chicken Fajitas Bowls.
Love this Bruschetta Chicken Pasta recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Bruschetta Chicken Pasta with Garlic Breadcrumbs
Ingredients
Pasta
- 1/2 pound fettucine pasta
Garlic Breadcrumbs
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic minced
- 1/4 cup seasoned bread crumbs
Bruschetta
- 4-5 roma tomatoes * diced small
- 1/4 cup basil leaves * finely chopped
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic * minced
- 1 tablespoon balsamic vinegar
Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
Instructions
Pasta
- Start a large pot of salted water to boil and prepare your pasta according the directions on the package. Drain and set aside.
Garlic Breadcrumbs
- Meanwhile prepare the Garlic Breadcrumbs by heating a teaspoon of olive oil in a small skillet over medium heat.
- Add the garlic and cook for about 1 minute, then the breadcrumbs and cook another 2-3 minutes until golden. Place in a bowl and set aside to cool.
Bruschetta
- Combine the diced tomatoes and basil in a medium bowl.
- Heat a medium skillet over medium heat and add a teaspoon of olive oil to coat the bottom of the pan.
- Add the garlic and cook about 1 minute. Add the tomatoes, basil, and balsamic vinegar and heat until just warmed through.
Chicken
- Season the chicken with salt and pepper.
- Add 1 tablespoon of olive oil to a medium skillet and cook the chicken, about 4-5 minutes per side, until golden brown and no longer pink in the center.
- To serve, top a serving of pasta with the chicken, then the bruschetta, and finally the breadcrumbs.
Notes
How to Make This Recipe Gluten Free
Making this recipe gluten free is super easy. Just swap out regular pasta for gluten free pasta and use gluten free breadcrumbs, or omit them.How to Make This Recipe Low Carb
To make this recipe low carb, omit the pasta and enjoy as is or over spaghetti squash or zoodles. You can also omit the breadcrumbs.Tips and Techniques for the Best Bruschetta Chicken Pasta
- Rather than pan-searing, you can grill or bake the chicken, if you prefer.
- To save time, you can make the bruschetta topping ahead of time and store it in the refrigerator. You can also make the garlic breadcrumbs ahead of time and store those covered in a cool, dry place until needed.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on April 29, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
