Description

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!

Ingredients

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.

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Instructions

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.