If you’re looking for a dinner that feels a little fancy but is secretly easy and totally family-friendly, this Creamy Bruschetta Chicken Pasta is it. Juicy, seasoned chicken is tossed with tender pasta in a rich, parmesan cream sauce a with a fresh marinated tomatoes that add just the right pop of brightness.
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This dish is so flavorful because the chicken and tomatoes are marinated in an herby olive oil for at least 30 minutes (if you’re in a hurry). But, if you happen to think ahead, pop the marinade into the fridge the day before and make dinner a breeze the next night!
Creamy Bruschetta Chicken Pasta is a perfect balance of cozy and fresh—comfort food with a summery twist! Whether you’re making it for a busy weeknight or a casual dinner with friends, this dish is guaranteed to impress without the stress.
In the summer I have an insatiable craving for fresh tomatoes, herbs, and cheese! I love a Caprese Pasta Salad alongside grilled chicken or a Nectarine Caprese Salad for a light lunch. In the summer tomatoes are so bright and juicy, they are begging to be involved in breakfast lunch and dinner.
Originally I wasn’t planning on making this dish with cream, but towards the end of simmering the sauce, it seemed to be begging for a little creaminess. So it became a creamy parmesan sauce instead of an oil and tomato based sauce. You can totally leave out the cream and cheese, if you prefer!
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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What You’ll Need:
- Large Skillet for the sauce
- Pasta Pot
This looks like a lot of ingredients, but I promise it’s not 😊 many ingredients are repeated.
Chicken Marinade:
- 1 1/2 pounds chicken breast, cut into pieces- boneless, skinless chicken thighs would be great as well!
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar– if you have a flavored vinegar on hand, try it in this recipe! I made this with a cherry balsamic vinegar and grape and both were delicious. Red wine or white wine vinegar could also be substituted.
- 2 cloves garlic, minced. I use the jarlic a lot (pre-minced jarred garlic), but go for the garlic cloves and mince them yourself in this recipe. It adds to the bright freshness of the dish.
- Seasonings– salt, pepper, Italian Seasoning
Tomatoes Marinade:
- 1 pint cherry or grape tomatoes-fresh picked garden tomatoes would knock this dinner out of the park!
- 1/4 red onion, diced- for a little zing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar– also can substitute red wine, white wine, champagne vinegar or whatever you happen to have on hand.
- 2 garlic cloves, minced- again, use the fresh stuff
- 1/2 lemon, juiced (reserve the remaining half for the sauce)- brightens the whole dish
- Seasonings– salt, pepper, dried basil
Sauce:
- 1/3 cup grated parmesan cheese
- 1/4 cup heavy cream– whole milk can be used, but I wouldn’t use 2% or skim milk, or any plant based milks as they won’t make the sauce rich and creamy.
- 1/3 cup fresh basil, chopped
- 1/2 lemon, juiced- the remaining half from the tomato marinade
Pasta:
- 1 pound pasta– Pretty much any pasta will work such as spaghetti, angel hair, penne, rotini, or ziti.
- Salt to taste
- Grated Parmesan cheese, for garnish
- Parsley and basil, chopped for garnish- or one or the other, use what you have
- Balsamic vinegar glaze, for garnish (optional)
How To Make It
Prep and marinate the chicken and tomatoes the day before for a quick and easy dinner the next day!
First: Marinate the Chicken
Start by placing your cubed chicken into a large zip-top bag or airtight container. Add in:
- Olive oil
- Balsamic vinegar
- Minced garlic
- Salt & pepper and Italian seasoning
Seal the bag and give it a good mix to evenly coat the chicken in the marinade. Refrigerate for at least 30 minutes or up to 24 hours for maximum flavor.
🍅 Next: Make the Bruschetta Tomato Mixture
In a mixing bowl, combine:
- Tomatoes
- Red onion
- Olive oil
- Balsamic vinegar
- Garlic
- Fresh lemon juice
- Chopped basil
- Salt & pepper
Let this marinate on the counter for 30 minutes, or refrigerate it for up to 24 hours if making ahead. This adds brightness and depth to the final dish.
🍝 Cook the Pasta
Bring a large pot of water to a boil. Once boiling, add a generous pinch of salt.
Cook the pasta according to package directions until al dente, then drain and transfer to a large serving bowl.
Meanwhile: Cook the Chicken & Sauce
After the chicken has marinated, heat a large skillet over medium heat.
Add the chicken pieces, discarding the leftover marinade, and cook for about 5 minutes, until browned on all sides.
Next, pour in the marinated tomato mixture, including the juices. Stir, cover, and let it cook for another 5 minutes, allowing the flavors to blend.
Turn the heat up to medium-high and let the sauce simmer for 5 minutes, until slightly thickened. Just before turning off the heat, squeeze in the remaining half of a lemon for a final punch of brightness.
Remove the skillet from the heat and let it sit for 5 minutes—the sauce will continue to thicken as it cools slightly.
🍽️ Bring It All Together
Pour the creamy chicken and bruschetta sauce over the pasta and toss to coat.
Finish with a sprinkle of Parmesan, fresh parsley and basil, and a drizzle of balsamic glaze for that perfect, restaurant-style finish. Serve with a big loaf of crusty bread or garlic toast to sop up the sauce. Dig in and enjoy!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Marinate the Chicken for Maximum Flavor: Even 30 minutes makes a difference, but if you have time, marinate it overnight! The balsamic and garlic soak in beautifully and really elevate the dish.
- Cut Chicken Evenly: Cube the chicken into bite-sized, uniform pieces to help them cook evenly and stay tender.
- Simmer the Sauce Gently: Let the sauce simmer (not boil!) after adding the cream and cheese. This helps it thicken without separating or curdling.
- Let the Sauce Sit Before Serving: Letting the sauce rest for 5 minutes off the heat allows it to thicken to a silky, clingy texture that coats the pasta perfectly.
- Add the Lemon Last: Squeeze in that fresh lemon juice at the end—adding it too early can dull the flavor or curdle the cream.
- Make It Your Own: Add a pinch of crushed red pepper flakes for a little heat, swap in shrimp, use gluten-free pasta or dairy-free cream (or omit the cream completely) to adjust for dietary needs.
Try These Next
- Philly Cheesesteak Pasta
- Ravioli Casserole
- Hamburger Helper
- Taco Skillet
- Olive Garden Copycat Fettucine Alfredo
- Chicken a la King
- Sausage and Peppers Pasta
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Creamy Bruschetta Chicken Pasta
Equipment
Ingredients
For the chicken marinade:
- 1 1/2 pounds chicken breast cut into pieces
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
For the tomatoes marinade:
- 1 pint cherry or grape tomatoes
- 1/4 red onion diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 1/2 lemon juiced (reserve the remaining half for the sauce)
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the sauce:
- 1/3 cup grated parmesan cheese
- 1/4 cup heavy cream
- 1/3 cup fresh basil chopped
- 1/2 lemon juiced
For the pasta:
- 1 pound pasta (your favorite, any pasta type will work)
- Salt to taste
- Grated Parmesan cheese for garnish
- Parsley and basil chopped for garnish
- Balsamic vinegar glaze for garnish
Instructions
- Marinate the chicken: place the cubed chicken in a Ziploc bag or container. Add in the olive oil, balsamic vinegar, garlic, salt, pepper, and Italian seasoning. Mix the chicken into the marinade. Refrigerate at least 30 minutes up to 24 hours.
- Marinate the tomatoes: to a bowl add the tomatoes, red onion, olive oil, balsamic vinegar, garlic, lemon juice, basil, salt and pepper. Place on the counter to marinate for 30 minutes or in the refrigerator up to 24 hours.
- When you're ready to start dinner: Bring a large pot of water to a boil. Once boiling, add a generous pinch of salt. Cook the pasta according to package directions until al dente, then drain and transfer to a large serving bowl.
- Prepare the sauce: After the chicken has marinated, heat a large skillet over medium heat.
- Add the chicken pieces, discarding the leftover marinade, and cook for about 5 minutes, until browned on all sides.
- Next, pour in the marinated tomato mixture, including the juices. Stir, cover, and let it cook for another 5 minutes, allowing the flavors to blend.
- Stir in the Parmesan cheese, heavy cream, and more basil. Turn the heat up to medium-high and let the sauce simmer for 5 minutes, until slightly thickened. Just before turning off the heat, squeeze in the remaining half of a lemon for a final punch of brightness.
- Remove the skillet from the heat and let it sit for 5 minutes—the sauce will continue to thicken as it cools slightly.
- Pour the creamy chicken and bruschetta sauce over the pasta and toss to coat.
- Finish with a sprinkle of Parmesan, fresh parsley and basil, and a drizzle of balsamic glaze for that perfect, restaurant-style finish. Serve with a big loaf of crusty bread or garlic toast to sop up the sauce. Dig in and enjoy!
