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One Pot Chicken Bruschetta Pasta Recipe

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 mins
Cook Time
4 mins
Total Time
18 mins
Servings: 6
Calories: 434 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1/2 cup balsamic dressing , optional
  • 2 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil , divided
  • 1 sweet onion , thinly sliced
  • 4 garlic cloves , thinly sliced
  • 1 tablespoon fennel seeds
  • 1 pound dry spaghetti
  • 30 ounces canned diced tomatoes
  • 1 chicken bullion cube*
  • 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

    Cup of Yum
  1. Using a meat tenderizer, pound chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller. 
  2. If you have the foresight or the time, marinate the chicken breasts in balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish. 
  3. 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. 
  4. Cook chicken on each side until cooked or internal temperature of chicken reaches 165 degrees, approximately 5 minutes. Remove from pan and set aside. Slice after resting. 
  5. Heat additional 1 tablespoon olive oil in the same pan without wiping it out. Add onions and garlic, saute for 2-3 minute or until they start to soften. Add fennel seeds and continue to heat for 2 minutes. 
  6. Strain canned tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add chicken bouillon cube and stir. 
  7. Break spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add strained tomatoes and Italian seasoning. 
  8. 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.**
  9. Cook for another 5 minutes (10 minutes total). Remove from heat and toss in Kosher, black pepper and fresh basil leaves. 
  10. Spoon onto serving dishes, top with sliced chicken and  Parmesan cheese.

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 Information

Calories 434kcal (22%) Carbohydrates 71g (24%) Protein 19g (38%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 24mg (8%) Sodium 456mg (19%) Potassium 705mg (20%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 295IU (6%) Vitamin C 17.5mg (19%) Calcium 111mg (11%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 434

% Daily Value*

Calories 434kcal 22%
Carbohydrates 71g 24%
Protein 19g 38%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 24mg 8%
Sodium 456mg 19%
Potassium 705mg 15%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 295IU 6%
Vitamin C 17.5mg 19%
Calcium 111mg 11%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.