Description
This vibrant Tomato Basil Pasta with Balsamic Grilled Chicken combines tender, marinated grilled chicken breasts with a fresh, flavorful pasta tossed in garlic, cherry tomatoes, and fragrant basil. Finished with Parmesan cheese and a touch of balsamic glaze, this dish is perfect for a satisfying and elegant weeknight dinner.
Ingredients
Scale
Balsamic Grilled Chicken Marinade
- 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
Pasta and Sauce
- 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
Garnish (optional)
- Balsamic glaze
- Extra chopped fresh basil
Instructions
- Marinate the Chicken: In a sealable bag or shallow dish, combine chicken breasts, balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and fresh ground black pepper. Seal or cover, then refrigerate and marinate for at least 30 minutes up to 2 hours to allow flavors to meld.
- Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C) and the meat is cooked through. Remove from grill and let rest for a few minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Sauté Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes, a pinch of red pepper flakes, salt, and pepper, then cook until tomatoes soften and begin to release their juices, about 5-7 minutes.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with tomatoes. Toss with the fresh chopped basil and add a splash of reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Serve: Plate the tomato basil pasta, then top with sliced balsamic grilled chicken. Sprinkle shredded Parmesan cheese over the top. If desired, drizzle with balsamic glaze and garnish with extra fresh chopped basil for an elegant finish.
Notes
- Marinate the chicken longer for more intense flavor, up to 2 hours.
- Use gluten-free pasta to make this recipe gluten-free.
- Reserve pasta water to adjust sauce consistency for a silky texture.
- Balsamic glaze adds a sweet tangy finish but is optional.
- For a vegetarian version, omit the chicken and add grilled vegetables or plant-based protein.
