One Pot Chicken Bruschetta Pasta

Do you want to make a delicious and healthy dinner for your family in just 20 minutes? Read on to see how easy it is to make One-Pot Chicken Bruschetta Pasta! 

Gather This

This simple meal is made even better by it’s simple ingredients. Anything you don’t already have can easily be found at the grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Balsamic dressing – While this is an optional ingredient, I highly recommend it. This is what we’ll use to marinate the chicken. It just adds an extra flavor to the whole dish.
• Boneless skinless chicken breasts – Chicken breast is what I prefer to use for this recipe. I almost always have a package of them in the freezer.
• Extra virgin olive oil – Some may beg to differ, but to me, a good quality olive oil makes all the difference in pasta dishes like this.
• Onion – I like to use a sweet onion for this recipe. A yellow onion is usually sweet, but you can use any type of onion you’d like to. Red onion is generally too pungent for me in recipes like this.
• Garlic cloves – Always use fresh garlic when cooking recipes like this. The pre-minced jars from the grocery store don’t pack as much punch. You could use garlic powder in a pinch.
• Fennel seeds – If you don’t already have them, you can find fennel seeds at your local grocery store. They can be found down the spice aisle.
• Dry spaghetti – While I like to use spaghetti for this pasta dish, you could really use any shaped pasta you prefer. Angel hair would also work really well.
• Diced tomatoes – I used canned for ease, but if you’d like to use fresh tomatoes, I’d use a variety like roma tomatoes for the best results. Cherry tomatoes are a littler harder to use.
• Chicken bullion – You can use one chicken bullion cube or one teaspoon of chicken bouillon powder or bouillon base. They are interchangeable.
• Seasonings – A blend of Italian seasoning, kosher salt and freshly ground black pepper, and fresh basil leaves are all we really need to season this bruschetta mixture.
• Parmesan cheese – This is optional, but it serves as a delicious garnish. I prefer to freshly grate my own cheese. Fresh mozzarella cheese would also be delicious.

Let’s Make It

The best part of this bruschetta chicken pasta recipe is how easy it is to make!

1. Pound chicken. Using a meat tenderizer, pound chicken breasts to a uniform thickness throughout. Cut each breast in half.
2. Marinate chicken. Marinate the chicken breasts in balsamic dressing for 1-24 hours.
3. Cook chicken. Heat olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. Cook chicken on each side until cooked. Remove from pan and set aside.
4. Sauté onion, garlic and fennel seeds. Heat additional olive oil in the same pan. Add onions and garlic, sauté until they start to soften. Add fennel seeds and continue to heat. 
5. Combine tomatoes and bouillon. Strain canned tomatoes. Add water and chicken bouillon cube and stir. 
6. Pour liquid over pasta. Break spaghetti into thirds and add to the skillet, spreading out evenly. Pour liquid over the top. Add strained tomatoes and Italian seasoning. 
7. Cook pasta. Cook for a few minutes, then toss to make sure any pieces of pasta that weren’t hitting liquid directly, are. Cook for another few minutes. Remove from heat and toss in Kosher, black pepper and fresh basil leaves. 
8. Top with chicken. Spoon onto serving dishes, top with sliced chicken and Parmesan cheese.

Make it A Meal

To make this a complete meal, there are several things that we like to serve it with. I like to start with another Italian favorite: Air Fryer Burrata. To add a little veggies to the meal, we like to serve this pasta with a nice green side salad.

Pasta recipes are often served with a side of garlic bread. We also like to serve a soup like Italian Wedding Soup as a starter and it’s a huge hit.

Storage and Freezing

How to Store

Store any leftover pasta in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat.

Can I Freeze Chicken Bruschetta Pasta?

Freeze it in an airtight container for up to 4 months. Please be mindful that you’ll run into the same issues as making it ahead of time, it will be a little less al dente and a little more starchy. 

Frequently Asked Questions

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One Pot Chicken Bruschetta Pasta is uses only one dish and a handful of ingredients to make dinner for the whole family. Tomatoes, fennel, Italian seasoning and Parmesan cheese make this a winning dish! 

Prep Time: 4 minutes mins

Cook Time: 15 minutes mins

Total Time: 18 minutes mins

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Servings: 6

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Equipment

• Garlic press
• Large Cast Iron Skillet
• Meat Tenderizer

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup balsamic dressing , optional
• 2 tablespoons extra virgin olive oil , divided
• 1 sweet onion , thinly sliced
• 4 garlic cloves , thinly sliced
• 1 tablespoon fennel seeds
• 30 ounces canned diced tomatoes
• 1 chicken bullion cube*
• 1 pound dry spaghetti
• 1 tablespoon homemade Italian seasoning
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup fresh basil leaves
• Grated Parmesan Cheese , for garnish

Instructions

• Using the flat side of a meat tenderizer, pound the 2 boneless skinless chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller. 
• If you have the foresight or the time, marinate the chicken breasts in 1/2 cup balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish. 
• Heat 1 tablespoon olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, discard leftover marinade. 
• Cook the chicken on each side until cooked or internal temperature of chicken reaches 165°F, approximately 5-8 minutes, depending on thickness. Remove from the pan and set aside. Slice against the grain after resting for 5 minutes.
• Heat the remaining 1 tablespoon of olive oil in the same pan without wiping it out. Add the chopped 1 sweet onion and minced 4 garlic cloves, saute for 2-3 minute or until they start to soften. Add the 1 tablespoon fennel seeds and continue to heat for 2 minutes. 
• Strain the 30 ounces canned diced tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add 1 chicken bullion cube* and stir. 
• Break the 1 pound dry spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add the strained tomatoes and 1 tablespoon homemade Italian seasoning. 
• Cook for 5 minutes, then toss to make sure any pieces of pasta that weren’t hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
• Cook for another 5 minutes (10 minutes total). Remove from heat and stir in 1/2 teaspoon Kosher salt , 1/2 teaspoon ground black pepper and sliced 1/2 cup fresh basil leaves. 
• Spoon onto serving dishes, top with sliced chicken and  Grated Parmesan Cheese.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

* 1 chicken bullion cube or 1 teaspoon chicken bouillon powder or bouillon base. 

**Every pasta brand is going to need a different amount of liquid, so it is nearly impossible to predict how much you will need to get cooked pasta without being overly watery. Start with the 3 1/2 cups and while cooking and stirring (to prevent sticking to bottom) add more in small increments until pasta is fully cooked to ad dente. 

Nutrition

Calories: 434 kcal, Carbohydrates: 71 g, Protein: 19 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 24 mg, Sodium: 456 mg, Potassium: 705 mg, Fiber: 5 g, Sugar: 11 g, Vitamin A: 295 IU, Vitamin C: 17.5 mg, Calcium: 111 mg, Iron: 3.4 mg

Author: Chef Jessica Formicola

Calories: 434

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: one dish chicken brucshetta

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