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Bruschetta Chicken Pasta

This Bruschetta Chicken Pasta uses the flavors from your favorite appetizer to make a tasty, satisfying main dish!


  • 1 pint cherry tomatoes, chopped
  • ¼ cup chopped fresh basil
  • 3 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 12 oz dry spaghetti, use whole wheat spaghetti if following the myWW Purple plan
  • 1 ½ lbs raw boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil, divided
  • 1 ½ oz parmesan cheese, freshly finely shredded
  • 1 tablespoon balsamic glaze, I use Wegmans brand, but tons of brands make store-bought balsamic glaze


  • Combine the tomatoes, basil, garlic, vinegar, ¼ teaspoon of the salt and 1/8 teaspoon black pepper in a mixing bowl and stir together to create a bruschetta mix. Place in the refrigerator until needed.
  • Cook the spaghetti in a large pot according to package instructions. Drain and return the pasta to the pot (removed from heat).
  • While the pasta is cooking, sprinkle the chopped chicken breasts with the Italian seasoning, the remaining ¼ teaspoon salt and 1/8 teaspoon pepper and toss to coat. Drizzle a tablespoon of the olive oil into a large pan and bring to med-high heat. Once the oil is hot, add the chicken and cook, stirring/flipping occasionally until the chicken pieces are cooked through. Remove the chicken to a side plate and cover to keep warm. When the pasta is finished cooking and returned to the pot you can add the chicken to the pasta.
  • Once you remove the chicken, drizzle the remaining tablespoon of olive oil into the pan and bring to medium heat. When the oil is hot, add the bruschetta mix with the juices from step one to the pan and cook, stirring occasionally, for a few minutes until the garlic is fragrant, the tomatoes are softened and the mixture is heated through. Transfer the bruschetta mix to the pot with the pasta and chicken and toss all the ingredients together. Add the finely shredded Parmesan cheese and toss again. Drizzle the balsamic glaze over the top of the dish and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 rounded cup) serving:
319 calories, 35 g carbs, 4 g sugars, 8 g fat, 2 g saturated fat, 27 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 rounded cup) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 6 SmartPoints/ Purple: 2 SmartPoints (if using wheat pasta, if not then use Blue points)
Weight Watchers Points Plus:
8 per (1 rounded cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)
adapted from Cafe Delites