Pesto Chicken Bruschetta Pasta

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Pesto Chicken Bruschetta Pasta

Welcome to the sassy kitchen, where anything with carbs and cheese is always welcome. This pesto chicken bruschetta pasta checks off both of those boxes – but there are tomatoes so – balance!

Pesto Chicken Bruschetta Pasta

It is scorpio season, which is birthday season for me! I was blessed with a new set of Le Creuset bakeware, and this was my inaugural dish. The dish was just screaming baked pasta.

Pesto Chicken Bruschetta Pasta

Now I am all for sauces that require cooking down and lots of simmering – trust me, I am! But sometimes, you have a pasta craving but don’t desire to make an intense sauce with a number of ingredients. This pesto chicken bruschetta pasta is the solution to all your pasta dreams and desires!

A quick bruschetta mix of tomatoes, shallots, garlic, olive oil and balsamic vinegar turn into a delicious sauce with the addition of pesto and a splash of cream. Topped with torn bocconcini mozzarella, now we’re talking!

Pesto Chicken Bruschetta Pasta

Recipe by The Sassy FoodieCourse: Mains, PastaCuisine: ItalianDifficulty: Easy
Cooking time



The perfect blend of creamy, carby and fresh! Pesto chicken bruschetta pasta requires minimal cooking, but will satisfy all your pasta cravings.


  • 2 roma tomatoes, deseeded and diced

  • 1 small shallot, diced

  • 1/4 cup extra virgin olive oil

  • 1 clove garlic, minced

  • 1 tbsp balsamic vinegar

  • 454g barilla rotini pasta

  • 1 rotisserie chicken breast, skin removed and diced

  • 1/4 cup half and half cream

  • 2 tbsp pesto

  • 1/4 cup reserved pasta water

  • Salt and pepper to taste

  • 2 tsp red chilli flakes

  • 10-12 bocconcini cheese balls, torn


  • Boil pasta for 7-8 minutes if using barilla pasta, or per box instructions.
  • Mix together tomatoes, shallots, garlic, olive oil and balsamic vinegar. Season with salt and pepper.
  • In a pot, saute chicken breast and bruschetta mix. Turn off heat once the chicken is heated through, and add the drained pasta.
  • Add pesto, cream and pasta water, and combine.
  • Transfer the pasta to an oven safe dish, and top with torn bocconcini.
  • Broil on LO for 5-10 minutes, or until the cheese is melted and brown.

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