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Bruschetta pasta with chicken in a rimmed bowl and topped with balsamic glaze.
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5 from 4 votes

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta is a fresh departure from spaghetti night and elegant for company. Rich with Italian flavors like aromatic garlic, fresh basil, and a balsamic glaze, top it with perfectly seasoned chicken for a family meal that you will want to sit down together for.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Keyword: brushetta chicken pasta, grilled chicken brushetta
Servings: 4 servings
Calories: 423kcal
Author: Rachel



  • 8 Roma Tomatoes diced
  • cup Fresh Basil chopped
  • 2 cloves Garlic minced
  • 2 teaspoon Balsamic Glaze
  • 1 teaspoon Olive Oil
  • Salt and Pepper
  • 2 tablespoon Shredded Parmesan Cheese

Chicken Pasta

  • 1 lb Chicken Breast grilled or sauteed
  • 1 tablespoon Olive Oil
  • 1 clove Garlic minced
  • cup Marinara meatless spaghetti sauce can work as well
  • Thin Spaghetti Noodles
  • Balsamic Glaze for garnish
  • Shredded Parmesan Cheese for garnish


  • In a bowl, toss together the tomatoes, basil, and garlic. Stir in balsamic glaze, olive oil, salt, pepper. Set aside. This step is best performed two hours ahead of time to let flavors meld, but not required. Sprinkle and stir in Parmesan cheese.
  • Boil noodles per directions in a large pot. Pound chicken breast until about ½ inch thick. Grill chicken on both sides until completely cooked as desired.
  • Add olive oil to a large, deep skillet over medium heat. Add garlic and saute for 1-2 minutes until golden brown and fragrant. Add marinara and bruschetta into pan and stir occassionally until warmed through, about 2-3 minutes.
  • Add noodles to pan and stir to combine with bruschetta, until warmed throughout.
  • Cut grilled chicken into pieces. Serve over top of the spagetti noodles. Garnish with a generous drizzle of balsamic glaze and parmesan cheese.


  • You can find balsamic glaze in the vinegar aisle. You can also make your own balsamic glaze by adding 2 cups of a good quality balsamic vinegar + ¾ cup brown sugar to a sauce pan over medium heat. Bring to a boil and turn to medium low. Stir occasionally until the vinegar thickens and reduces to about a half cup (around 20 min).
  • Roma tomatoes are considered the best, but if they aren't available, use another variety that is firm for stewing like Campari or some heirloom varieties. I have even used grape tomatoes before.


Serving: 2cups | Calories: 423kcal