Description
This Tomato Basil Pasta with Balsamic Grilled Chicken recipe combines tender, marinated grilled chicken breasts with a vibrant tomato basil pasta. The chicken is infused with a tangy balsamic marinade and grilled to perfection, while the pasta is tossed with garlic, fresh cherry tomatoes, fragrant basil, and a hint of red pepper flakes. Finished with Parmesan cheese and a drizzle of balsamic glaze, this dish is a flavorful, satisfying meal perfect for any occasion.
Ingredients
Scale
For the 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 freshly 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 red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons shredded Parmesan cheese
For Garnish (Optional)
- Balsamic glaze
- Extra chopped fresh basil leaves
Instructions
- Prepare the Balsamic Grilled Chicken: In a resealable bag, combine the chicken breasts with balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and freshly ground black pepper. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes to infuse the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Set aside 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 the 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 but not browned. Add the halved cherry tomatoes, a pinch of red pepper flakes, kosher salt, and freshly ground black pepper. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5-7 minutes.
- Add Basil and Combine with Pasta: Stir in the chopped fresh basil leaves into the tomato mixture. Add the cooked pasta to the skillet and toss to combine. If the pasta seems dry, gradually add the reserved pasta water to loosen the sauce and help it coat the pasta evenly.
- Plate and Garnish: Serve the pasta topped with slices of the grilled balsamic chicken. Sprinkle shredded Parmesan cheese over the top and drizzle with balsamic glaze if using. Garnish with additional chopped fresh basil leaves for a fresh finish.
Notes
- For best flavor, marinate the chicken for at least 30 minutes, but up to 2 hours.
- Gluten-free pasta works well to keep the dish gluten-free.
- Adjust the red pepper flakes according to your spice preference.
- The reserved pasta water helps create a glossy sauce that clings to the pasta.
- If you don’t have a grill, you can cook the chicken on a grill pan or skillet over medium-high heat.
