Description
This Tomato Basil Pasta with Balsamic Grilled Chicken is a vibrant and flavorful dish featuring tender marinated chicken grilled to perfection, paired with a fresh tomato and basil pasta tossed in garlic and olive oil. Finished with Parmesan cheese and a drizzle of balsamic glaze, it’s an easy yet elegant meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Balsamic Grilled Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon honey
- Pinch of red pepper flakes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
For the Tomato Basil Pasta
- 12 ounces uncooked pasta (gluten-free if needed)
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 2 cups halved cherry tomatoes
- 2 tablespoons chopped fresh basil leaves
- Pinch of red pepper flakes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 3 tablespoons shredded Parmesan cheese
- Balsamic glaze, for garnish (optional)
- Extra chopped basil, for garnish (optional)
Instructions
- Marinate the chicken: Place the chicken breasts in a resealable bag with balsamic vinegar, pesto, honey, red pepper flakes, salt, and black pepper. Seal the bag and massage the marinade into the chicken. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
- Grill the chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from grill and let rest.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
- Sauté garlic and tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the halved cherry tomatoes, a pinch of red pepper flakes, salt, and pepper. Cook for 3-4 minutes, gently breaking down the tomatoes, until they soften and release their juices.
- Toss pasta with tomato mixture: Add the drained pasta to the skillet with the tomato mixture. Stir in the chopped fresh basil and toss everything together. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce and help it coat the pasta evenly.
- Serve and garnish: Divide the pasta among four plates. Slice the grilled chicken and arrange it on top of the pasta. Sprinkle with shredded Parmesan cheese and drizzle with balsamic glaze if using. Garnish with additional chopped basil leaves. Serve immediately for the best flavor and texture.
Notes
- Marinate the chicken longer if you have time to deepen the flavor.
- Use gluten-free pasta if gluten sensitivity is a concern.
- The balsamic glaze is optional but adds a lovely sweet and tangy finish.
- Reserve some pasta water to adjust sauce consistency if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
