Description
This Tomato Basil Pasta with Balsamic Grilled Chicken is a light, fresh, and delicious meal that combines tender grilled chicken marinated in a flavorful balsamic mixture with a vibrant tomato and basil pasta. Perfect for a quick weeknight dinner or a satisfying weekend treat, this dish balances savory, tangy, and herbal notes beautifully.
Ingredients
Balsamic Grilled Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon honey
- Pinch red pepper flakes
- Kosher salt and fresh ground black pepper to taste
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 and fresh ground black pepper to taste
- 3 tablespoons shredded Parmesan cheese
- Balsamic glaze and extra chopped basil for garnish (optional)
Instructions
- Marinate the Chicken: Place the chicken breasts in a freezer bag with balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper. Seal the bag, pressing out the air, and massage the marinade into the chicken thoroughly. Refrigerate and let the chicken marinate for at least one hour, preferably overnight, to fully absorb the flavors.
- Grill the Chicken: Preheat your grill to about 400°F and lightly oil the grates to prevent sticking. Place the marinated chicken breasts on the grill and cook for 7-8 minutes on one side. Flip and grill for another 6-8 minutes, depending on thickness, until the internal temperature reaches 165°F. Remove from the grill and let rest for at least 5 minutes before slicing to retain juices.
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta in a colander and set aside.
- Prepare the Tomato Basil Sauce: Return the cooking pot or a pan to medium heat on the stove. Add olive oil and swirl to coat the bottom. Add minced garlic and cook for about 30 seconds until fragrant. Add cherry tomatoes along with salt, pepper, and red pepper flakes. Sauté for several minutes until the tomatoes soften and release their juices.
- Combine Pasta and Sauce: Stir in the chopped basil into the tomato mixture. Add the drained pasta back into the pan along with some of the reserved pasta water. Toss everything together to coat the pasta in the sauce, adding more pasta water as needed to achieve your desired sauce consistency.
- Serve: Plate the tomato basil pasta and top with sliced balsamic grilled chicken. Sprinkle shredded Parmesan cheese on top, drizzle with balsamic glaze, and garnish with additional fresh basil if desired. Enjoy immediately.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Adjust red pepper flakes to desired spice level.
- Reserve pasta water to help create a silky sauce that clings to the pasta.
- Gluten-free pasta can be substituted to make this dish gluten-free.
- Resting the grilled chicken helps keep it juicy when sliced.
- Balsamic glaze adds a sweet tangy finish but is optional.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
