With the end of the warmer months means the end of garden-grown produce. As we cleaned out our garden boxes we wanted to make sure we were using every last bit of green we could. Enter another crap in a pan night where I raid our cupboards and throw a bunch of crap in a pan and hope for the best. And let me say this recipe really delivered! I can’t wait to tweak it a little bit in the future, I might try cooking the noodles with the other ingredients or maybe remove the chicken altogether and consider making a dipping sauce for crusty bread. Regardless I am so happy with how this recipe turned out and I cant wait to share it all with you.

Bruschetta Chicken Pasta

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 2 Boneless Skinless Chicken Breasts Cut each breast into a cutlet
  • 4 Roma Tomatoes Seeded and diced
  • 1 Cup Diced Red Onion
  • Tbsp Minced Garlic
  • ¼ Cup Balsamic Vinegar
  • 2 Tbsp White Wine Vinegar
  • 7 Fresh Large Basil Leaves Chiffonade cut
  • 1 Tbsp Brown Sugar
  • 1 Jar Reese Marinated Quartered Artichoke Hearts (12 oz) You will use the oil too
  • 1 Jar Pesto I love the Kirkland Pesto from Costco
  • 1 Cup Mozzarella
  • ½ Cup Parmesan cheese Get the good shredded stuff non of that powdered crap
  • 1 box Penne Pasta
  • ½ tsp Kosher Salt
  • ½ tsp Cracked Black Pepper


  • Preheat oven to 450°F

Prepare your bruschetta mix

  • Wash, de-seed, and dice Roma tomatoes
  • Dice red onion
  • Chiffonade basil leaves
  • Mince garlic
  • Combine tomatoes, onion, basil and garlic in a bowl
  • Stir in balsamic vinegar, white wine vinegar, salt, pepper and brown sugar
  • Set aside for about 15 minutes while you prepare your other Items

Prep Chicken & Bring It All Together

  • Rinse your chicken and pat dry
  • Slice your chicken breasts lengthwise to create 4 chicken cutlets (2 per breast)
  • Spray the bottom of a 19×13 casserole dish
  • Heap a large spoonful of pesto on each cutlet and use your hand to coat the entire thing, then place in the casserole dish.
  • Fork out and place artichoke heart pieces all over the pan then add the oil/marinade to your bruschetta mix.
  • Pour the bruschetta mix all over the top of the casserole dish and use a spoon to spread out evenly.
  • In a small bowl combine your cheeses then sprinkle evenly all over the top of your casserole dish.

Time to cook

  • Cover the casserole dish with foil and cook in the oven for 35 min.
  • Cook pasta al dente according to the box instructions
  • Remove foil and broil for another 5 minutes or until cheese is golden brown.
  • Your casserole dish will most likely look really soupy, this is okay, it's supposed to look that way!
  • Serve your pasta topped with chicken and a huge heaping of your sauce, don't forget some crusty bread to soak up all those good flavors.
  • Pro tip, feel free to ladel out a bunch of the liquid for dipping your bread, it is heavenly.