Roasted Tomato Bruschetta Chicken with Linguine
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Serve fabulous Bruschetta Chicken with tender pasta and plenty of cheese for a simple weeknight meal with loads of flavor. It’s an easy recipe to scale up for dinner guests, and it doesn’t require too many ingredients!
Bruschetta Chicken
What’s even better than noshing on bruschetta? Capturing all of those delicious flavors when you pair chicken with roasted tomatoes and tender linguine, of course!!
This dish hits all the flavor notes with very little effort, thanks to a few tricks I have up my sleeve.
And if you’d rather skip the pasta, you can easily pair this chicken bruschetta recipe with a few side dishes instead. Easy to make and easy to customize… win-win!
Italian classics are just that for a reason — it doesn’t matter how many times you make them, that craving will hit again in no time.
And with homemade recipes for pesto, red sauce, and fresh pasta dough, you’ll always be ready to recreate your favorites!
Ingredient Notes and Substitutions
- Linguine – My top choice for bruschetta chicken pasta, but feel free to swap it with spaghetti or fettuccini instead.
A note: you only need half the box, so save the rest for another dish! - Chicken – Boneless, skinless breasts are the way to go for this chicken bruschetta recipe.
They cook quickly and evenly, and the lighter flavor plays nicely with the other ingredients. - Fire Roasted Diced Tomatoes – Trust me, there’s a difference! Fire roasted tomatoes add that “cooked all day” flavor to any dish with the simple opening of a can.
I like to use the kind that comes with garlic, but if it’s not available, you can always toss in some minced garlic yourself. - Sun Dried Tomatoes – Look for ones packed in oil with Greek oregano or Italian herbs. And if the pieces are quite large, consider chopping them up a bit smaller.
- Cheese – Mozzarella and Parmesan are our go-to’s for any Italian meal!
Split the mozzarella between the pan and the plate so some of it’s melty and some remain whole.
And always grate your Parmesan fresh — none of that powdered or plasticky stuff here!
Tips and Tricks to Make Perfect Chicken Bruschetta Pasta
- Choose quality ingredients.
The simpler the recipe, the more the ingredients stand out.
Buy fresh cheeses and brightly colored, fragrant basil leaves — or grab some from your garden if you have them!
As far as the chicken, use what’s available, but trim off any tough bits or fat before making your bruschetta chicken pasta.
- Make sure chicken breasts are similar size and thickness.
It’s the best way to guarantee they cook evenly!
Thicker breasts should be sliced into cutlets so they cook faster, or you can pound thinner breasts to even thickness if needed.
- Always salt your pasta water!
When I say a small handful of salt, I mean it! Pasta water should taste “like the sea” in order to add flavor and reduce stickiness from the starch.
Add your salt as the water comes to a boil, but don’t be alarmed if the bubbles stop — it’s a natural chemical reaction.
Just be sure to wait until it’s boiling again before adding the noodles.
Prep Ahead
- Boil large pot of water
- Chop basil and mozzarella
- Grate fresh parmesan
Kitchen Tools You Will Need
- Large Pot and Strainer for the pasta
- Wide, Deep Skillet – The wider, the better so there’s plenty of room to sear the chicken without crowding the pan.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Cheese Grater – Any kind will work, but this one is my go-to.
Serving Suggestions
If you prefer a little sweet tang with your chicken bruschetta pasta, add some balsamic glaze — a favorite on Caprese as well!
Zucchini noodles or spaghetti squash are a great alternative if you need a gluten-free meal.
Bruschetta chicken can also be served without pasta, as an entree with some side dishes, or even on a sandwich.
Add a big green salad and some garlic bread, or round out the meal with roasted veggies and some tiramisu for dessert!
Storing and Reheating Bruschetta Chicken Pasta
Transfer cooled chicken with roasted tomatoes to an airtight container and store the linguine separately. Both will keep in the refrigerator for 3 to 4 days.
Cooked pasta can be reheated in the microwave or on the stovetop with a splash of water for moisture.
Bruschetta chicken will do better in the oven for 10-15 minutes at 350°F. You may want to add the tomato cheese mixture halfway so the cheese doesn’t get too melty.
Chicken Bruschetta Recipe FAQ
Bruschetta is a classic Italian appetizer of toasted bread topped with tomatoes, garlic, fresh basil, and often Parmesan. There’s usually some balsamic in there too — either the ingredients are tossed in vinegar, or a glaze is drizzled over the top.
We’re taking those delicious flavors and transforming them into a hearty bruschetta chicken pasta dish!
Not at all! Get it cooking right away while you work on the tomato and basil topping.
That said, you could do a quick balsamic vinegar marinade if you’d like! Mix with some olive oil, maybe a little honey, and your favorite Italian dried herbs — a 15-30 minute soak is all you need.
Yes, but the texture will be a bit different and you’ll lose some depth of flavor.
Roma tomatoes are the best choice. Scoop out the center with the seeds so the topping isn’t too watery. And if you have the time, roast the tomatoes in the oven for a bit first!
Enjoy!
With love, from our simple kitchen to yours.
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Roasted Tomato Bruschetta Chicken with Linguine
Ingredients
- 2 tablespoons olive oil, extra virgin, divided
- 1 pound boneless skinless chicken breasts
- 14.5 ounce can fire-roasted diced tomatoes with garlic
- 1 cup Parmesan cheese, shredded
- 1/4 cup sun-dried tomatoes with Greek oregano
- 2 ounces fresh mozzarella cheese, divided
- 1 tablespoon fresh basil, chopped
- 1/2 pound linguine, 1/2 of 1-pound box
- 1 teaspoon dried rosemary
Instructions
- Preheat Skillet: Heat a large (10-inch) skillet over medium high heat.
- Meanwhile Start the Linguine: In a large pot, bring water to a boil.
- Cook Chicken: Drizzle 1 tablespoon of olive oil into the hot skillet, then add the chicken breasts. Season with salt and pepper. Cook for 3-5 minutes on each side until fully cooked.
- While the chicken cooks prepare ingredients: Chop the fresh basil and half of the mozzarella cheese into bite-sized pieces. Drain the diced tomatoes into a cup and save the liquid.
- Prepare Tomato Mixture: Mix together the drained diced tomatoes, Parmesan cheese, sun-dried tomatoes, chopped basil, and half of the mozzarella cheese in a medium-sized bowl.
- Cook Linguine: Add a small handful of salt to the boiling water. Cook the linguine according to package instructions until al dente, about 8-10 minutes.
- Finish Chicken: Once the chicken is cooked, add the reserved tomato liquid to the skillet. Spoon the tomato and cheese mixture over the chicken breasts. Cover the skillet and reduce the heat to simmer.
- Finish Linguine: Drain the cooked linguine and return it to the pot. Drizzle with the remaining olive oil and sprinkle with dried rosemary. Toss to combine.
- Serve: Arrange the linguine and chicken on plates or a platter. Sprinkle the remaining mozzarella cheese over the top and garnish with additional basil and sun-dried tomatoes if desired.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2013, updated and republished May 2024
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Cakes that take days to assemble and minutes to eat. Gotta love 'em. Nice pasta too!
Nice twist on bruschetta. I was wondering where the bread was, ha ha.
I love chicken and linguine, and it only gets better with roasted tomato! I loved this recipe. and cant wait to try more like it from you!
This bruschetta chicken with linguine was so easy to make and absolutely delicious! Perfect for a weeknight dinner.
Hi Jessica!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn