This post first appeared on Savory Experiments, where I am a contributor.
Get ready for a taste of Italy with this One Pot Bruschetta Chicken Pasta recipe! This delicious and easy-to-make dish is loaded with fresh basil, tangy balsamic vinegar, and juicy Roma tomatoes, all combined with tender chicken and al dente pasta in one pot.
One Pot Bruschetta Chicken Pasta Recipe
Combining two of my favorite Italian foods: pasta + bruschetta = one of my favorite pasta dishes I have ever made! Plus, it’s simple and only uses a handful of ingredients, much of which you will probably have in your pantry.
I recently went on a trip to Trader Joe’s and spotted their bruschetta sauce and immediately fell in love, which is what started this bruschetta sauce kick that I’ve had recently, enough so that I knew that I had to make a Trader Joe’s Bruschetta copycat recipe.
Since then, I have made Trader Joe’s Burrata Corn Ravioli, Balsamic Chicken & Cauliflower Gnocchi, and Burrata Toast. There are so many fun ways that you can use the bruschetta mixture that your whole family will love.
One Pot Bruschetta Chicken Pasta Ingredients
Here’s everything you will need to make this easy one pot pasta:
Balsamic dressing: adding a balsamic vinaigrette dressing to this recipe adds a sweet yet savory flavor to the dish. The acidity from the vinegar helps break down the proteins in the chicken, making it super tender and delicious!
Chicken breasts: you will need boneless skinless chicken breasts for this recipe. You can also use chicken tenderloins. You can use chicken thighs for this recipe too if you like!
Extra virgin olive oil: I recommend using extra virgin olive oil for this recipe because it adds an herby flavor with slightly fruity notes to the recipe and keeps the chicken from sticking to the pan.
Onion: I like to use a thinly sliced sweet onion for this chicken bruschetta pasta recipe. The sweetness of the onion isn’t too overbearing and pairs well with the other ingredients.
Garlic: what is a pasta dish without garlic? You will need fresh garlic to cut into thin slices to bring a yummy aroma and flavor to your dish.
Spaghetti: I recommend using plain spaghetti noodles for this one-pot meal. When you break your uncooked pasta, make sure it is in half and not in thirds. I don’t recommend using angel hair pasta for this recipe because it’s too delicate.
Typically I don’t recommend breaking your pasta in half to cook it, but since we are cooking the pasta in a skillet, this is necessary to make sure it fits and cooks evenly.
Canned tomatoes: I like using canned diced Roma tomatoes because they get to sit in the tomato juice and marinate. However, if you’re unable to find diced, you can substitute for crushed, but I find that diced works the best.
Sometimes I like to add fresh cherry tomatoes if I’m making this when tomatoes are in season!
Chicken bouillon cube: you will need one bouillon cube, but if you only have powder or a paste, that is totally fine. You will just need to use a teaspoon as a bouillon cube substitute.
Italian seasoning: using Italian seasoning prevents the need to use a bunch of different herbs. It has most of the common Italian herbs, adding an incredible flavor.
Basil leaves: make sure to pick up some fresh basil leaves for the best flavor! Dried basil just isn’t the same.
Parmesan cheese: I like to use freshly grated parmesan cheese because of its rich, bold, and complex flavors.
How to Make Easy Bruschetta Chicken Pasta
1. Tenderize the chicken. Pound the chicken breasts until they are about 1/4 inch thick, or a uniform thickness throughout, using a meat tenderizer. Slice each breast in half. They are easier to handle when smaller.
2. Marinate the chicken. Add the marinade and the chicken breasts to a large Ziploc bag and marinate for 1-24 hours.
If you’re short on time, you can skip marinating and cook the chicken right away, but marinating will give you nice, juicy chicken breasts!
3. Prepare to cook the chicken. Heat the olive oil in a very large skillet or cast iron pan over medium heat and add the chicken breasts. If you used the marinade, skip the extra olive oil and discard the leftover marinade.
4. Cook the chicken. Sear the chicken on each side for 4-5 minutes or until it’s fully cooked and the internal temperature of the chicken has reached 165° F. Once the chicken has cooled enough to handle, slice it into strips.
5. Cook the onions and garlic. Using the same pan, heat some olive oil and add the onions and garlic, sautéing for 2-3 minutes or until they start to soften.
6. Strain the tomatoes. Strain your juicy tomatoes over a large measuring cup, then add some water and the chicken bouillon cube, and stir.
7. Prepare to cook the pasta. Break the spaghetti in half and add it to the skillet, spreading it out evenly. Pour 3 1/2 cups of liquid over the top and add the strained tomatoes and Italian seasoning. Stir to combine.
8. Cook the pasta. Cook for 5 minutes, tossing occasionally to make sure any pieces of pasta that weren’t hitting the liquid directly, are. If the liquid is fully absorbed, add an additional 1/2 cup of water. Be sure to stir the pasta occasionally so that your noodles cook evenly.
9. Season the pasta. Cook the pasta for another 5 minutes (10 minutes total). Remove from the heat and toss in salt, pepper, and the fresh basil leaves.
Serve. Spoon onto serving dishes, top with sliced chicken and extra Parmesan cheese.
What is fresh bruschetta?
Bruschetta is a tomato based antipasto that originated in Italy. Most versions of this delicious Italian flavor are tomato based.
Bruschetta topping pairs perfectly with crispy bread, in pastas, or topped on meats and salads.
Is bruschetta eaten hot or cold?
That is totally up to you! You can eat bruschetta hot or cold. If you want to place it on top of toast, you can serve it cold.
For this recipe, we are going to want it to be warm so that it doesn’t lower the temperature of the pasta.
What is bruschetta sauce made of?
Most all versions of bruschetta include finely diced fresh tomatoes, garlic, balsamic vinegar, and oil. Of course, you can always change your recipe up a little based on what you’re making.
Can I make this recipe ahead of time?
You can make this easy chicken bruschetta pasta recipe in advance and use it as delicious dinner meal prep. While you can prepare everything for the next day, I recommend keeping most of the ingredients separate.
So, you can cook the pasta in advance but put the leftover pasta in an airtight container until you’re ready to use it. Same thing for the tomato mixture and chicken.
When you’re ready to eat it, you can place all of the ingredients in a bowl or on a plate and cook for one minute increments in the microwave. You can also toss it on the stove for a few minutes over medium-high heat until it is warm.
What to serve bruschetta chicken with
Even though this is pretty much a complete meal on its own, I like to serve it with a light salad or vegetable side dish. You can also serve some apps before dinner! Here are some of my favorites finger foods for snacking:
- Hot Honey Baked Feta
- Spinach and Artichoke Dip Wonton Cups
- Whipped Blue Cheese Stuffed Mushrooms
- Air Fryer Zucchini Chips
More Easy Weeknight Dinner Recipes to Try
- Crispy Hoisin Chicken Thighs
- Lemon Pepper Salmon
- Air Fryer Baked Spaghetti
- One Pot Lasagna Soup
- Spanakopita Chicken Bake
- Trader Joe’s Soyaki Tacos
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One Pot Bruschetta Chicken Pasta
- 1/2 cup balsamic dressing
- 2 boneless skinless chicken breasts
- extra virgin olive oil, for cooking
- 1 sweet onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 pound dry spaghetti
- 30 ounces canned diced tomatoes
- 1 chicken bullion cube*
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh basil leaves
- grated parmesan cheese, for garnish
- Using a meat tenderizer, pound chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller.
- Add the marinade and the chicken breasts to a large ziploc bag and marinate for 1-24 hours. If you're short on time, you can skip marinating and cook the chicken right away.
- Heat 1 tablespoon of olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, skip the extra olive oil and discard the leftover marinade.
- Cook the chicken on each side for 4-5 minutes or until fully cooked and internal temperature of the chicken has reached 165° F. Remove from pan and set aside. Once the chicken has cooled enough to handle, slice into strips.
- Heat 1 tablespoon olive oil in the same pan without wiping it out. Add the onions and garlic, and sauté for 2-3 minutes or until they start to soften.
- Strain the canned tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add chicken bouillon cube and stir.
- Break spaghetti in half and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add strained tomatoes and Italian seasoning. Stir to combine.
- Cook for 5 minutes, tossing occasionally to make sure any pieces of pasta that weren't hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
- Cook for another 5 minutes (10 minutes total). Remove from heat and toss in salt, pepper and fresh basil leaves.
- Spoon onto serving dishes, top with sliced chicken and Parmesan cheese.
- 1 chicken boullion cube or 1 teaspoon chicken bouillon powder or bouillon base.
- Every pasta brand is going to need a different amount of liquid, so it is nearly impossible to predict how much you will need to get cooked pasta without being overly watery. Start with the 3 1/2 cups and while cooking and stirring (to prevent sticking to bottom) add more in small increments until pasta is fully cooked to al dente.