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, full of bright summer flavors and ready in no time!
So, let me explain the bruschetta part of this chicken bruschetta pasta plate of deliciousness. A bruschetta is a lovely piece of bread that is usually rubbed with olive oil and grilled and topped with fresh veggies, often with a balsamic vinegar dressing.
Or if you are me, topped with lobster, or scrambled eggs. But then one day it occurred to me: what if I swapped out the grilled bread for pasta?
And what if I added in a little grilled chicken, to get some good and good for you protein in there?
I think you know how things turned out. Ready to dig into your own plate of chicken bruschetta pasta? Let’s make it!
Here’s how you make chicken bruschetta pasta!
You want some chicken, some corn and tomatoes and basil, and some nice balsamic vinegar dressing.
I used a pre-made dressing because I had some hanging out in my fridge, but you can also make your own of course – this recipe from Gimme Some Oven is a great one.
One way or the other, you are going to marinate your chicken in the dressing for a few hours, and then send someone responsible out to the grill to cook it up while you do the rest.
The topping is a happy mixture of all those veggies. You’ll cook the onion and corn ever so quickly in a little butter while the pasta is cooking, and make sure to scoop out a little pasta water before you drain it, because that’s going to help you make a nice light sauce out of the pan drippings and a little Parmesan cheese.
When the chicken is done, all that’s left to to is assemble the plates of chicken bruschetta pasta.
Happy sigh…
OTHER CHICKEN AND PASTA RECIPES WE LOVE!
Chicken Bruschetta Pasta
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop and Grill
- Cuisine: American
Ingredients
- 4 boneless skinless chicken breast halves
- 1/2 cup balsamic vinaigrette dressing (see note)
- 10 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
Instructions
- 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.
- Cook pasta according to package directions. Scoop out a cup of pasta water before you drain the pasta. Drain and set aside.
- 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.
- 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 toss again.
- Divide pasta mixture among four plates, top with chicken and garnish with basil. Serve at once.
Notes
I used Rao’s Balsamic Vinaigrette, but you can also make your own – here is my favorite version from Gimme Some Oven!
patty says
This looks amazing! All my favorite things in one!
Thanks Patty! I do love this one…hope you make it and love it too! :)
Theresa Murphy says
Ooohhh! That pic of the Southern Daughter and her betrothed is so romantic! And I love your pasta bruschetta idea! This dish will definitely help use up some of my garden tomatoes.
I KNOW! They are too adorable for words, right? Happy pasta bruschetta to you! xo