Let’s talk Bruschetta Chicken Spaghetti because its life changing and you need it in your lives. It’s a quick and easy dinner filled with massive amounts of flavor from a garlic, fresh basil, and balsamic vinegar situation that you need to call home and tell mama about. It’s a super easy and wonderful summer dish.
I’m that person who says “bru-SH-ett-a” not “bru-SK-ett-a”, and you can make fun of me for it if you want to. Not really sure why I do this even when I know it’s wrong, but I do. I think its part of being the youngest child of the family. I constantly break tiny rules that no one cares about. Its part of my charm. I really thought that it was important for you to know the way I say bruschetta because I feel like this is a huge debatable topic in the food world. Okay, maybe just in my world when I am talking to Eric. I just wanted you to know. I’m sure I am making an Italian woman very annoyed right now. It’s okay though because I might not say the word right, but this Bruschetta Chicken Spaghetti is stuff dreams are made of. Can’t get enough!
I’ve been making bruschetta for as long as I can remember, but I haven’t always eaten it. My mom made this all the time from the fresh tomatoes my dad grew in a little garden on the side of our house. I’ve always had a thing against raw tomatoes. Yes, even home grown garden tomatoes. My dad just about disowned me every time I would turn my little nose up at home grown tomatoes because to him there was NOTHING better (Homegrown cantaloupe in close second, as it should be). As I’ve grown up and make my way through the kitchen, my taste buds have evolved and I don’t lose my mind over tomatoes as much as I once did. I started out very slowly adding chunky cooked tomatoes to things and now I’ll have them in things like bruschetta, guacamole, sheet pan roasted vegetables, and salads.
I’ve made pasta, bruschetta, and chicken. But, I’ve never made all of these things together at once and put’m in a bowl, but I decided that there’s no way in heck that it could be that hard or take that long. I didn’t have fresh tomatoes on hand, so I’m using petite diced canned tomatoes. I wasn’t sure about them, but it turned out great and also cuts down a ton on prep work! You can absolutely use fresh especially since I know gardens will be practically throwing fresh tomatoes into your kitchens soon.
How to make Bruschetta Chicken Spaghetti:
Gather your ingredients for the bruschetta! You’ll need to mince up about 4-5 cloves of garlic, about 1/4 cup basil (+ more more garnish), 1 tsp kosher salt and 1/4 tsp pepper, 2 tsp white wine vinegar, and 1 tbsp olive oil.
How to chiffonade Basil:
Think these words: Stack, roll, slice. Stack the leaves on top of each other, gently roll them into a thin cylinder type shape, and then use a sharp knife to slice into thin ribbons. The word itself can sound a lil too fancy for the average cook, but trust me it’s not at all!
P.S. Roll and chiffonade a lil extra from some garnish. It’s the right thing to do.
In a bowl add basil, minced garlic, olive oil, white wine vinegar, kosher salt and pepper, and two 16 ounce cans of petite diced tomatoes. Stir it together and salt and pepper to taste. Set aide and let the flavors hang out and mingle while you prep your other ingredients.
You can totally use fresh tomatoes here too. I would personally stick with Roma or Cherry tomatoes. I think 2-1/2 cups should be a great amount to sub in.
While the bruschetta is “marinating”. Grab a pot fill it with water and a couple tablespoons of salt and wait for it to boil, throw the noodles in, and then drain them once they are cooked.
How to put Bruschetta Chicken Spaghetti together:
- In a large skillet over medium-high heat add 1 tablespoon of olive oil and heat then add cut up chicken. Sprinkle with kosher salt, pepper, and Italian seasoning. I’m pretty heavy with the seasoning, but it’s SO good.I promise.
- While the chicken is cooking add about three tablespoons of balsamic vinegar because it is the right thing to do.
- Stir the chicken into the balsamic vinegar and continue to cook for 6-8 minutes. (I check the chicken by taking the largest piece out and cutting it in half. If there’s no pink, they are good to go! You can also use my favorite meat thermometor.
- Remove chicken from the skillet and set aside to let it rest for a few minutes.
- Add cooked and drained spaghetti back to skillet. The skillet will probably have some balsamic vinegar “crusted” to the bottom of it. That’s perfect. Add the noodles and toss in the pan.
- Add your bruschetta marinara! Yum! Toss with the noodles and cook for just a few minutes until heated through then throw the chicken back into the skillet.
A little close up of this beauty. Delicious and gorgeous food is probably my most favorite thing.
Be sure to add some shaved, shredded, or grated parmesan cheese if you’d like. I like. So I did.
If you like bruschetta, You will love this. I promise! I hope y’all enjoy.
ALSO: If you love Bruschetta, you will love this appetizer idea!
Originally published on 03/10/2017 and republished on 05/28/2021 to update photos, calories/ww information, and slightly tweak the recipe for clarity.
Bruschetta Chicken Spaghetti
- 2 14.5 ounce cans petite diced tomatoes
- ¼ cup basil (more for garnish)
- 4-5 cloves minced garlic
- 2 tsp white wine vinegar
- 1 tbsp olive oil
- 1 tsp kosher salt (plus to taste)
- 1/2 tsp pepper (plus to taste)
Balsamic Chicken and Spaghetti:
- 1 tbsp olive oil cooking spray
- 2 pounds raw chicken breast (trimmed and evenly cut into 1 inch pieces)
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp italian seasoning
- 1 tsp kosher salt
- 8 oz thin spaghetti (broken in half)
- parmesan cheese (optional, to taste for garnish)
- In a bowl add diced tomatoes, garlic, basil, white wine vinegar, and 1 tbsp olive oil. Stir together then salt & pepper (if needed) to taste. Set aside. Set a pot of salted water on to boil noodles then drain. In a large skillet over medium-high heat add olive oil and chicken. Sprinkle Italian seasoning, salt, and pepper over the chicken along with the balsamic vinegar and sauté until cooked through 6-8 minutes. Remove from skillet and set aside to let it rest for a few minutes. Add the cooked spaghetti into the same skillet that you cooked the chicken in. Add the bruschetta marinara and chicken mix together, and cook for over medium heat for another 5-6 minutes or until heated through. Garnish with more fresh basil and a sprinkle of parmesan cheese. Enjoy!
For the Bruschetta Marinara:
- In a bowl add diced tomatoes, garlic, basil, white wine vinegar, and olive oil. Mix together then aalt & pepper(if needed) to taste. Set aside.
For the Spaghetti and Chicken:
- Boil a large pot of water. Add salt to the water followed by uncooked noodles. Cook according to package. Drain and set aside.
- In a large skillet over medium-high heat, add olive oil and chicken. Sprinkle Italian seasoning, salt, and pepper over the chicken along with the balsamic vinegar and sauté until cooked through 6-8 minutes.
- Remove from skillet and set aside to let it rest for a few minutes.
- Add the cooked spaghetti and bruschetta marinara into the same skillet that you cooked the chicken in. If there's leftover crispy bits from cooknig the chicken in there. BONUS! More flavor. Heat the marinara and spaghetti together few minutes or until heated through then add cooked chicken and stir together.
- Add parmesan (if using) and fresh basil. Enjoy!