Tomato Basil Pasta with Balsamic Grilled Chicken

Introduction

Craving a vibrant, restaurant-quality meal that’s bursting with fresh flavors but simple enough for a weeknight? Tomato Basil Pasta with Balsamic Grilled Chicken is your perfect match! This dish pairs juicy, balsamic-marinated grilled chicken with a light, garlicky tomato-basil pasta, finished with Parmesan and a drizzle of balsamic glaze. It’s a delightful balance of tangy, savory, and herbaceous notes that feels both comforting and sophisticated. Ready to discover how to create this flavorful masterpiece at home? Let’s get cooking!

Overview

Tomato Basil Pasta with Balsamic Grilled Chicken is a Mediterranean-inspired dish that combines tender, marinated chicken with a fresh, tomato-based pasta. The balsamic marinade adds depth to the chicken, while the pasta’s cherry tomatoes and basil bring brightness and simplicity.

• Time Requirement: 15 minutes prep, 1 hour marinating (or overnight), 20 minutes cooking.
• Difficulty Level: Moderate. Easy for those comfortable with grilling; requires basic stovetop skills for the pasta.
• Why It’s Special: This recipe is fresh, healthy, and customizable (gluten-free or vegetarian options available). The balsamic marinade elevates the chicken with sweet-tangy depth, while the pasta is light yet flavorful. It’s perfect for weeknight dinners, date nights, or meal prep, offering a wholesome, colorful meal that’s as beautiful as it is delicious.

Whether you’re cooking for family or impressing guests, this dish is sure to shine. Let’s dive in!

Essential Ingredients

The magic of Tomato Basil Pasta with Balsamic Grilled Chicken comes from its fresh, high-quality ingredients. Each one adds flavor, texture, or balance to create a harmonious dish. Here’s what you’ll need:

Balsamic Grilled Chicken

• Boneless, Skinless Chicken Breasts (1 lb):
  • Why it’s important: Lean and tender, chicken breasts soak up the marinade and grill beautifully.
  • Substitutions: Chicken thighs for juicier meat, or tofu/tempeh for a vegetarian option.
• Balsamic Vinegar (2 tbsp):
  • Why it’s important: Adds tangy, slightly sweet depth to the marinade.
  • Substitutions: Red wine vinegar with a pinch of sugar, or pomegranate molasses for a unique twist.
• Pesto (1 tbsp):
  • Why it’s important: Brings herbaceous, nutty flavor to the marinade.
  • Substitutions: Fresh basil paste, or a mix of olive oil and chopped basil.
• Honey (1 tsp):
  • Why it’s important: Balances the vinegar’s acidity with subtle sweetness.
  • Substitutions: Maple syrup, agave nectar, or brown sugar.
• Red Pepper Flakes (Pinch):
  • Why it’s important: Adds a hint of heat to the marinade.
  • Substitutions: Cayenne pepper or omit for a milder flavor.
• Kosher Salt and Fresh Ground Black Pepper (to taste):
  • Why it’s important: Enhances the chicken’s natural flavors.

Tomato Basil Pasta

• Uncooked Pasta (12 oz, gluten-free if needed):
  • Why it’s important: The starchy base that carries the fresh tomato-basil sauce.
  • Substitutions: Penne, fusilli, spaghetti, or zucchini noodles for low-carb.
• Olive Oil (2 tbsp):
  • Why it’s important: Sautés the garlic and tomatoes, adding richness.
  • Substitutions: Avocado oil or butter for a different flavor.
• Garlic (2 cloves, minced or grated):
  • Why it’s important: Infuses the sauce with warm, aromatic depth.
  • Substitutions: ½ tsp garlic powder if fresh isn’t available.
• Cherry Tomatoes (2 cups, halved):
  • Why it’s important: Creates a fresh, juicy sauce with sweet-tart flavor.
  • Substitutions: Grape tomatoes, diced Roma tomatoes, or canned diced tomatoes (drained).
• Fresh Basil Leaves (2 tbsp, chopped):
  • Why it’s important: Adds bright, herbaceous freshness.
  • Substitutions: Fresh parsley or a pinch of dried basil (use less).
• Red Pepper Flakes (Pinch):
  • Why it’s important: Adds a subtle kick to the pasta.
  • Substitutions: Omit for milder flavor or use fresh chili for more heat.
• Kosher Salt and Fresh Ground Black Pepper (to taste):
  • Why it’s important: Enhances the flavors of the tomatoes and pasta.
• Shredded Parmesan Cheese (3 tbsp):
  • Why it’s important: Adds nutty, salty richness to the dish.
  • Substitutions: Pecorino Romano, nutritional yeast, or omit for vegan.
• Balsamic Glaze and Extra Chopped Basil (optional, for garnish):
  • Why it’s important: Balsamic glaze adds a sweet-tangy finish; extra basil boosts freshness.
  • Substitutions: A drizzle of balsamic vinegar or honey for glaze; parsley for basil.

Tip: Use fresh, ripe cherry tomatoes and high-quality balsamic vinegar for the best flavor, and opt for gluten-free pasta if needed for dietary restrictions.

Step-by-Step Instructions

Making Tomato Basil Pasta with Balsamic Grilled Chicken is straightforward with a bit of planning for marinating and grilling. Follow these steps for a vibrant, flavorful meal.

Step 1: Marinate the Chicken

• Place 1 lb boneless, skinless chicken breasts in a resealable freezer bag.
• Add 2 tbsp balsamic vinegar, 1 tbsp pesto, 1 tsp honey, a pinch of red pepper flakes, and a pinch of kosher salt and fresh ground black pepper.
• Seal the bag, pressing out the air, and massage the marinade into the chicken.
• Refrigerate for at least 1 hour, or overnight for maximum flavor.
• Tip: Flip the bag halfway through marinating to ensure even coverage.

Step 2: Grill the Chicken

• Preheat your grill to 400°F (204°C) and lightly oil the grates to prevent sticking.
• Remove the chicken from the marinade, letting excess drip off, and place on the grill.
• Grill for 7–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time varies based on thickness.
• Remove from the grill, cover loosely with foil, and let rest for 5 minutes before slicing.
• Tip: If you don’t have a grill, use a grill pan or broil in the oven at 450°F (232°C) for 6–8 minutes per side.

Step 3: Cook the Pasta

• Bring a large pot of salted water to a boil. Cook 12 oz pasta according to package instructions until al dente (usually 8–10 minutes).
• Reserve ½ cup of pasta water, then drain the pasta in a colander.
• Tip: Stir the pasta occasionally while cooking to prevent sticking.

Step 4: Prepare the Tomato Basil Sauce

• Return the pot (or use a large skillet) to the stove over medium heat. Add 2 tbsp olive oil and swirl to coat the bottom.
• Add 2 minced garlic cloves and cook for 30 seconds until fragrant (avoid burning).
• Add 2 cups halved cherry tomatoes, a pinch of red pepper flakes, and a pinch of kosher salt and black pepper.
• Sauté for 4–5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
• Stir in 2 tbsp chopped fresh basil.
• Tip: Press the tomatoes gently with a spoon to help release their juices for a saucier texture.

Step 5: Combine Pasta and Sauce

• Add the cooked pasta to the tomato-basil mixture along with 2–3 tbsp of reserved pasta water. Toss to coat, adding more pasta water as needed to create a light sauce.
• Sprinkle 3 tbsp shredded Parmesan cheese over the pasta and toss gently.
• Tip: If the sauce is too thick, add more pasta water, 1 tbsp at a time, until desired consistency is reached.

Step 6: Serve

• Divide the tomato basil pasta among plates or bowls.
• Top with sliced balsamic grilled chicken.
• Drizzle with balsamic glaze and sprinkle extra chopped basil (if using) for garnish.
• Tip: Serve immediately for the freshest flavors and warmest presentation.

Assembly

Assembling Tomato Basil Pasta with Balsamic Grilled Chicken is all about creating a vibrant, inviting plate. Here’s how to bring it together:

1. Serve the Pasta: Spoon a portion of tomato basil pasta into shallow bowls or plates, ensuring each serving gets plenty of tomatoes and sauce.
2. Add the Chicken: Arrange sliced balsamic grilled chicken on top of the pasta, fanning the slices for an elegant look.
3. Garnish: Drizzle with balsamic glaze in a zigzag pattern and sprinkle with extra chopped basil for freshness and color.
4. Presentation Tips:
   • Use wide, white, or colorful bowls to highlight the bright red tomatoes and green basil.
   • Twirl pasta into a nest for a refined look, or keep it rustic with a loose pile.
   • Pair with a side of garlic bread, a green salad, or roasted vegetables for a complete meal.

Tip: For a family-style presentation, serve the pasta in a large dish with chicken slices on top and garnishes scattered over, letting everyone help themselves.

Storage and Make-Ahead Tips

Keep your Tomato Basil Pasta with Balsamic Grilled Chicken fresh and ready to enjoy with these tips:

• Storing Leftovers:
  • Store cooled pasta and chicken separately in airtight containers in the fridge for up to 3 days. Keep garnishes like basil and balsamic glaze separate.
  • Reheating: Reheat pasta in the microwave (1–2 minutes, stirring halfway) or on the stovetop with a splash of water or broth to revive the sauce. Reheat chicken gently in the microwave or a skillet to avoid drying out.
• Make-Ahead Tips:
  • Chicken: Marinate the chicken up to 24 hours in advance and store in the fridge. Grill just before serving for the best texture.
  • Pasta: Cook pasta up to 1 day ahead, toss with a little olive oil, and refrigerate. Rinse briefly with cold water before reheating to prevent sticking.
  • Sauce: Sauté the tomato-basil mixture up to 1 day ahead and refrigerate. Reheat and toss with pasta when ready to serve.
  • Assembly: Prep all components (marinated chicken, cooked pasta, sauce) separately and store. Assemble and cook fresh for optimal flavor.
• Freezing: Pasta with sauce doesn’t freeze well due to texture changes, but cooked chicken can be frozen for up to 2 months. Thaw in the fridge and reheat gently. Make fresh pasta and sauce for serving.

Tip: Leftover pasta and chicken can be tossed together for a cold pasta salad with a drizzle of olive oil and balsamic vinegar.

Recipe Variations

Tomato Basil Pasta with Balsamic Grilled Chicken is versatile and easy to customize. Try these creative twists:

• Vegetarian Version: Swap chicken for grilled portobello mushrooms, zucchini, or eggplant slices marinated in the same balsamic mixture.
• Spicy Kick: Increase red pepper flakes to ½ tsp or add a diced chili pepper to the pasta sauce for more heat.
• Creamy Twist: Stir ¼ cup heavy cream or mascarpone into the pasta sauce for a richer, creamier texture.
• Pesto Boost: Toss the pasta with an extra 1 tbsp pesto or swap marinara for a pesto-based sauce.
• Grain-Free: Use zucchini noodles, spaghetti squash, or chickpea pasta for a low-carb or gluten-free option.

Tip: Keep the balance of fresh and tangy flavors by not overloading with heavy ingredients.

Conclusion

You’re now ready to make Tomato Basil Pasta with Balsamic Grilled Chicken—a dish that’s as fresh and flavorful as it is approachable! With its juicy, balsamic-marinated chicken and vibrant tomato-basil pasta, this recipe brings Mediterranean-inspired comfort to your table with a touch of elegance. It’s perfect for busy weeknights, romantic dinners, or impressing guests with a colorful, wholesome meal. Play with veggies, spices, or garnishes to make it your own, and enjoy the process as much as the food. Fire up your grill, whip up this delicious masterpiece, and savor every bite. Happy cooking!

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FAQs

Q: Can I cook the chicken without a grill?
A: Yes! Use a grill pan on the stovetop over medium-high heat or broil in the oven at 450°F (232°C) for 6–8 minutes per side, until 165°F (74°C) internally.

Q: Is this recipe healthy?
A: Absolutely! Chicken is lean, tomatoes and basil provide vitamins, and olive oil offers healthy fats. Use whole-grain or gluten-free pasta and go light on Parmesan for a healthier option.

Q: Can I use canned tomatoes instead of cherry tomatoes?
A: Yes, but drain a 14 oz can of diced tomatoes to avoid excess liquid. Fresh cherry tomatoes give a brighter, sweeter flavor.

Q: How do I make the sauce cling to the pasta better?
A: Reserve more pasta water and add it gradually while tossing the pasta with the sauce. The starch helps the sauce coat evenly.

Q: Can I make this dish vegan?
A: Yes! Swap chicken for grilled tofu or mushrooms, use vegan pesto, omit Parmesan or use nutritional yeast, and skip the honey (use agave).

Q: What sides go well with this dish?
A: Pair with a Caprese salad, roasted asparagus, or crusty bread for a complete meal.