Everyone loves a meal that's quick, easy, and delicious. And this Creamy Bruschetta Chicken Pasta checks all those boxes! Bursting with fresh tomatoes and basil, it reminds me of summer but it's perfect year-round. Plus, the entire meal takes less than 30 minutes from start to finish and is one your whole family can enjoy.
A good, creamy pasta sauce can be really hard to figure out when you're not eating dairy. However, the good news is Kite Hill's creamy cheese is now Whole30 Approved so it makes for a perfect substitute. It mixes with some oil, garlic, and onions to create a creamy (but light) pasta sauce.
Kite Hill cream cheese is now Whole30 Approved so it makes the perfect substitute. Mixed with some olive oil, garlic, and onions, it creates a creamy (but light) sauce.
The chicken in this recipe comes juicy and tender, thanks to all the juices from baking the tomatoes, and shreds easily with a fork-a perfect match for the spaghetti squash.
Tips for Creamy Bruschetta Chicken Pasta:
- Serve this over any pasta that you prefer. I love spaghetti squash to keep this light, but you can add any cooked pasta to the mixture.
- Cook the spaghetti squash how you like best. I find the fastest way is in the microwave or the instant pot, so that is how I like to do it.
- Add as much fresh basil as you like! I always think the more the merrier.
- If you don't want to use Kite Hill cream cheese, goat cheese is another great option. It will not be Whole30 compatible, but works great!
If you want another great summer pasta recipe check out this Greek Spaghetti Squash Casserole.
Creamy Bruschetta Chicken Pasta
Ingredients
- 2 Chicken breasts
- 1 tablespoon Olive oil
- 1 Spaghetti squash
- 8 oz Container Plain Kite Hill Cream Cheese
- 10 oz Cherry tomatoes
- 1 small White onion diced
- 2 tablespoon Garlic minced
- 1 teaspoon Italian seasoning
- 2 tablespoon Fresh basil
- 1 teaspoon Salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Put 1 tablespoon of olive oil in the bottom of a casserole dish. Butterfly the chicken breasts (cut in half length-wise) and place them flat in the dish.
- Next, surround the chicken with cherry tomatoes, onions and garlic.
- Spoon out the cream cheese around the dish so you have about 1 inch around dollups of cream cheese evenly spaced. I like to put mostly on the chicken so I know it won't burn to the bottom.
- Season everything in the casserole dish with salt, pepper, and Italian seasoning.
- Place the casserole dish in the oven for 20 minutes or until the chicken reaches a tempurature of 165 degrees.
- While the chicken is cooking, cook the spaghetti squash. My favorite way to do this is cut it in half on the equator, scoop the seeds out, and microwave it in five minute increments until it's done. This typically takes about 15 minutes. You can also cut it the same way, remove the seeds, and cookit in your Instant Pot for 13 minutes.
- When the spaghetti squash is cooked, use a fork to scrape out all the "meat" of the squash.
- When the chicken is done, shred the chicken and mix the cream cheese (should be soft), tomatoes, and chicken together. Add in the squash and combine until it is coated in the sauce.
- Add extra basil on top and enjoy!
Notes
- Serve this over any pasta that you prefer. I love spaghetti squash to keep this light, but you can add any cooked pasta to the mixture.
- Cook the spaghetti squash however you like best. I find the fastest way is in the microwave or the Instant Pot.
- Add as much fresh basil as you like! I always think the more the merrier.
- If you don't want to use Kite Hill cream cheese, goat cheese is another great option. It will not be Whole30 compatible, but works great!
Colleen says
I made this with sour cream instead of cream cheese....because I am dyslexic and was viewing the recipe via instagram...AND it was still GREAT!
Hayley@ Real Food With Altitude says
OH this sounds great still!!