Chicken Bruschetta

When tomatoes are at their peak you absolutely must make bruschetta!

You can make just the bruschetta if you wish and serve it on top of fresh French bread.  Here we paired the ripe juicy tomatoes and gorgeous fragrant basil with chicken tenders and pasta!

I recommend serving it with a bottle of my favorite wine!  (Who am I kidding?  I wouldn’t serve this, I would drink the wine all by myself!)

Chicken Bruschetta

A quick and easy chicken pasta dish topped with fresh garden tomatoes.

Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people


  • 6-8 Boneless, skinless chicken breast tenderloin
  • 1 Box Pasta


  • 4 C Fresh Tomatoes Diced
  • 1/4 C Fresh Basil Sliced
  • 2 tbsp Garlic Minced
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Salt
  • 1 tsp Pepper

Light Parmesan Sauce

  • 4 tbsp Flour
  • 2 tbsp Unsalted Butter
  • 3 C Chicken Stock
  • 2 tsp Garlic Powder
  • 2 C Parmesan Cheese Grated


  1. In a medium sauce pan, cook chicken in Extra Virgin Olive Oil, seasoned with salt and pepper. When done, remove chicken from pan and set aside.

  2. In a stock pot, cook pasta until al dente - set aside.


  1. In a medium bowl, combine diced tomatoes, basil, garlic, extra virgin olive oil, balsamic vinegar, salt, and pepper. Mix well and allow to stand at room temperature for up to 1 hour.

Light Parmesan Sauce

  1. In the pot you cooked the chicken, add unsalted butter and flour. Allow flour to brown. Then add chicken stock, garlic powder, and salt and pepper to taste.


  1. Plate pasta and top with chicken. Drizzle Light Parmesan Sauce on top of chicken. Add Bruschetta and top with additional Parmesan cheese.

Will you try this recipe with tomatoes from your own garden? Let us know in the comments below!