Description

This Tomato Basil Pasta with Balsamic Grilled Chicken is a flavorful and satisfying meal combining tender, tangy balsamic-marinated grilled chicken with a fresh, vibrant pasta tossed in garlic, cherry tomatoes, and basil. Finished with Parmesan cheese and optional balsamic glaze for a perfect balance of savory and sweet, this dish is ideal for a wholesome weeknight dinner or entertaining guests.

Ingredients

Scale

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

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
Balsamic glaze and extra chopped basil for garnish (optional)

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Instructions

Prepare the Balsamic Marinade: In a resealable bag or container, combine balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and freshly ground black pepper. Add the chicken breasts, seal the bag, and toss to coat completely. Refrigerate and marinate for at least 30 minutes to allow flavors to infuse.
Grill the Chicken: Preheat your grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken breasts for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Set aside and keep warm.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
Sauté Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the halved cherry tomatoes, pinch of red pepper flakes, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices.
Add Basil and Combine: Stir in the chopped fresh basil leaves into the tomato mixture. Add the drained pasta to the skillet, tossing to combine. If the mixture is dry, add some reserved pasta water a little at a time until you reach the desired consistency.
Serve the Dish: Divide pasta among plates. Slice the grilled balsamic chicken and place on top of the pasta. Sprinkle with shredded Parmesan cheese and garnish with balsamic glaze and extra chopped basil if desired. Serve immediately for best flavor.

Notes

Marinating the chicken for at least 30 minutes enhances flavor, but you can marinate up to 4 hours if time permits.
Use gluten-free pasta if necessary to accommodate dietary restrictions.
Adjust red pepper flakes to your preferred spiciness level.
Balsamic glaze is optional but adds a lovely sweet acidity when drizzled on the finished dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.