Chicken Bruschetta Pasta

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Grill
  • Cuisine: American


This easy recipe for chicken bruschetta pasta takes a classic summer appetizer and turns it into supper! Welcome to your new favorite chicken pasta recipe.


  • 4 boneless skinless chicken breast halves
  • 1/2 cup balsamic vinaigrette dressing (see note)
  • 8 ounces linguine
  • ½ sweet onion, chopped
  • 4 tablespoons butter
  • 2 tomatoes, chopped
  • Kernels from 4 ears of corn
  • ½ cup finely shredded parmesan cheese
  • Chopped fresh basil for garnish


  1. Marinate chicken in balsamic dressing for 4 hours or up to overnight.  Discard marinade and  grill until done, about 4 minutes per side over high heat.  Cover with foil to keep warm.
  2. Cook pasta according to package directions.  Scoop out a cup of pasta water before you drain the pasta.  Drain and set aside.
  3. Melt 2 tablespoons butter in a large deep skillet over medium high heat.  Saute onions until tender, about 3-5 minutes.  Add corn and stir for one more minute.
  4. Add pasta, tomatoes and remaining butter to the to the skillet and toss.  Add cheese and enough pasta water to make a light sauce and top again.
  5. Divide pasta mixture among four plates, top with chicken and garnish with basil.  Serve at once.


I used Rao’s Balsamic Vinaigrette, but you can also make your own – click here for my favorite version from Gimme Some Oven!