Introduction
Craving a restaurant-quality meal that’s bursting with fresh, vibrant flavors but easy enough for a weeknight? Say hello to Tomato Basil Pasta with Balsamic Grilled Chicken! This dish pairs juicy, balsamic-marinated grilled chicken with a light, garlicky tomato-basil pasta that’s both comforting and elegant. The sweet-tangy balsamic glaze and fresh basil elevate it to gourmet status, all with minimal effort. Ready to impress your family or guests with this Italian-inspired masterpiece? Let’s dive in and bring some Mediterranean flair to your kitchen!
Overview: Why Tomato Basil Pasta with Balsamic Grilled Chicken is a Must-Try
Tomato Basil Pasta with Balsamic Grilled Chicken is a perfect harmony of tender, flavorful chicken and a fresh, summery pasta. The chicken is marinated in a balsamic-pesto blend for depth, while the pasta is tossed with sautéed cherry tomatoes, garlic, and basil for a bright, light sauce. It’s a wholesome, balanced meal that feels special yet is simple to prepare.
- Time Requirement: 15 minutes prep, 1 hour marinating (or overnight), 20-25 minutes cooking, plus 5 minutes for serving.
- Difficulty Level: Moderate. The marinating and grilling require a bit of planning, but the pasta is quick and easy. Great for home cooks with basic grilling skills.
- Why It’s Special: This dish is high in protein, packed with fresh veggies, and customizable for dietary needs (gluten-free, dairy-free). The combination of balsamic grilled chicken and fragrant basil pasta makes it feel like a trattoria classic, perfect for date nights or family dinners.
This recipe is ideal for summer barbecues, weeknight meals, or meal prep. It’s a dish that looks as good as it tastes!
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 vibrancy to create a balanced, delicious dish. Here’s what you’ll need:
Balsamic Grilled Chicken
- Boneless, Skinless Chicken Breasts (1 lb): Lean and tender, perfect for grilling.
- Substitution: Chicken thighs for juicier results or tofu for a vegetarian option.
- Balsamic Vinegar (2 tbsp): Adds tangy, sweet depth to the marinade.
- Substitution: Red wine vinegar with a pinch of sugar for a similar tang.
- Pesto (1 tbsp): Brings herby, garlicky richness to the marinade.
- Substitution: Fresh basil and a splash of olive oil or store-bought basil sauce.
- Honey (1 tsp): Balances the acidity with a touch of sweetness.
- Substitution: Maple syrup or agave nectar for a similar sweet note.
- Red Pepper Flakes (Pinch): Adds a subtle kick to the marinade.
- Substitution: Omit for no heat or use a dash of cayenne for more spice.
- Kosher Salt and Fresh Ground Black Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Tomato Basil Pasta
- Uncooked Pasta (12 oz, gluten-free if needed): Any shape works—penne, fusilli, or spaghetti.
- Substitution: Zucchini noodles or chickpea pasta for low-carb or gluten-free.
- Olive Oil (2 tbsp): Used for sautéing, adding richness and flavor.
- Substitution: Avocado oil or butter for a different fat.
- Garlic (2 cloves, minced or grated): Infuses the pasta with aromatic depth.
- Substitution: ½ tsp garlic powder if fresh isn’t available.
- Cherry Tomatoes (2 cups, halved): Adds juicy, sweet-tart flavor.
- Substitution: Grape tomatoes or diced regular tomatoes.
- Fresh Basil Leaves (2 tbsp, chopped): Brings bright, herbaceous freshness.
- Substitution: Fresh parsley or 1 tsp dried basil (add during cooking).
- Red Pepper Flakes (Pinch): Adds a hint of heat to the pasta.
- Substitution: Omit for no spice or use fresh chili for bolder heat.
- Kosher Salt and Fresh Ground Black Pepper (to taste): Enhances the flavors.
- Substitution: Sea salt or low-sodium options.
- Shredded Parmesan Cheese (3 tbsp): Adds nutty, salty richness.
- Substitution: Pecorino Romano, Grana Padano, or a vegan Parmesan alternative.
- Balsamic Glaze and Extra Chopped Basil (optional, for garnish): Elevates presentation and flavor.
- Substitution: A drizzle of balsamic vinegar or fresh parsley for garnish.
Why They’re Important: The chicken is the protein-packed star, the balsamic marinade adds bold flavor, and the pasta with cherry tomatoes and basil creates a fresh, light sauce. Parmesan and balsamic glaze tie it all together with a gourmet touch.
Step-by-Step Instructions
Making Tomato Basil Pasta with Balsamic Grilled Chicken involves two main components: marinating and grilling the chicken, and preparing the pasta. Here’s how to do it:
Step 1: Marinate the Chicken
- Place 1 lb 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 black pepper.
- Seal the bag, pressing out the air, and massage the marinade into the chicken to coat evenly.
- Refrigerate and let marinate for at least 1 hour, or overnight for maximum flavor.
- Tip: If short on time, marinate for 30 minutes at room temperature, but longer marinating yields better results.
Step 2: Grill the Chicken
- Preheat your grill to 400°F (200°C) and lightly spray or brush the grates with oil 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, flipping once, until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on thickness.
- Remove from the grill and let rest for 5 minutes before slicing into strips or bite-sized pieces.
- Tip: If you don’t have a grill, use a grill pan or broil in the oven at 450°F (230°C) for 6-8 minutes per side.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil and cook 12 oz pasta according to package instructions until al dente (usually 8-12 minutes).
- Reserve ½ cup pasta water, then drain the pasta in a colander and set aside.
- Tip: Rinse gluten-free pasta with cold water to prevent sticking if not using immediately.
Step 4: Make the Tomato Basil Sauce
- Return the pot (or a large skillet) to the stove and heat 2 tbsp olive oil over medium heat, swirling to coat the bottom.
- Add 2 minced garlic cloves and cook for 30 seconds until fragrant, stirring to 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 until the tomatoes soften and release their juices.
- Stir in 2 tbsp chopped fresh basil and mix well.
- Tip: If the tomatoes don’t release enough juice, add 1-2 tbsp reserved pasta water to create a light sauce.
Step 5: Combine Pasta and Sauce
- Add the cooked pasta back to the pot with the tomato-basil mixture. Pour in ¼ cup reserved pasta water (add more as needed) and toss everything together until well coated.
- Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
- Tip: For a creamier sauce, stir in an extra tablespoon of Parmesan or a splash of cream.
Step 6: Assemble
- Divide the pasta among plates or serve family-style in a large bowl.
- Top with sliced balsamic grilled chicken, arranging it neatly for presentation.
- Sprinkle with 3 tbsp shredded Parmesan cheese, a drizzle of balsamic glaze (if using), and extra chopped basil for garnish.
- Tip: Warm the chicken briefly in the pan with the pasta if it’s cooled, to ensure a hot dish.
Assembly: Serving Your Tomato Basil Pasta with Balsamic Grilled Chicken
Now it’s time to plate this vibrant dish and make it look as good as it tastes! Here’s how to assemble Tomato Basil Pasta with Balsamic Grilled Chicken:
- Serve the Pasta: Spoon a portion of the tomato-basil pasta into shallow bowls or onto plates, ensuring a good mix of tomatoes and sauce.
- Add the Chicken: Arrange sliced balsamic grilled chicken on top or slightly to the side for an elegant presentation.
- Garnish: Sprinkle with shredded Parmesan, a drizzle of balsamic glaze, and a pinch of extra chopped basil. A crack of black pepper or a few red pepper flakes adds a final touch.
- Presentation Tip: Use white or colorful plates to highlight the bright tomatoes and green basil. A balsamic glaze drizzle in a zigzag pattern makes it restaurant-worthy.
- Optional Sides: Pair with a green salad, garlic bread, or roasted asparagus for a complete meal.
Pro Tip: Set out extra Parmesan, basil, and balsamic glaze so everyone can customize their plate—it’s a fun, interactive way to enjoy this dish!
Storage and Make-Ahead Tips
Tomato Basil Pasta with Balsamic Grilled Chicken is best fresh, but leftovers can be stored with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store pasta and chicken separately (if possible) in airtight containers in the fridge for up to 3 days. Combine only when reheating to prevent soggy pasta.
- Reheat pasta in the microwave (1-2 minutes, stirring with a splash of water) or on the stovetop over low heat. Reheat chicken gently in a skillet or microwave to avoid drying out.
- Make-Ahead Tips:
- Chicken: Marinate the chicken up to 24 hours ahead and store in the fridge. Grill just before serving for the best texture.
- Pasta: Cook pasta a day ahead, toss with a little olive oil to prevent sticking, and store in the fridge. Reheat with the sauce when ready.
- Sauce: Sauté the tomato-basil mixture a day ahead and refrigerate. Reheat and toss with pasta when ready to serve.
- Freezing: Freeze cooked chicken (without pasta) in an airtight container for up to 2 months. Pasta and tomato sauce don’t freeze well, as they can become mushy.
- Toppings: Prep basil and shred Parmesan up to a day ahead and store in the fridge.
Tip: Use leftover pasta and chicken in a cold pasta salad with a balsamic vinaigrette or as a wrap filling for a quick lunch.
Recipe Variations
Tomato Basil Pasta with Balsamic Grilled Chicken is super versatile—here are some fun ways to mix it up:
- Veggie Boost: Add sautéed zucchini, mushrooms, or spinach to the pasta for extra nutrition and flavor.
- Spicy Version: Increase red pepper flakes to ½ tsp or add a sliced fresh chili for a fiery kick.
- Creamy Twist: Stir in 2 tbsp heavy cream or mascarpone to the pasta sauce for a richer texture.
- Vegetarian: Swap chicken for grilled portobello mushrooms or eggplant slices marinated in the same balsamic mixture.
- Gluten-Free: Use gluten-free pasta (like chickpea or rice-based) and ensure pesto and balsamic glaze are gluten-free.
- Pesto Pasta: Toss the pasta with an extra tablespoon of pesto instead of basil for a bolder, herby flavor.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Tomato Basil Pasta with Balsamic Grilled Chicken that’ll bring Italian elegance to your table! This dish is all about fresh, vibrant flavors with just the right amount of effort. Whether you’re serving it for a romantic dinner, a family meal, or meal-prepping for the week, it’s sure to impress. So fire up your grill, boil that pasta, and let the kitchen fill with the irresistible aroma of balsamic and basil. Play with toppings, try new sides, and enjoy every juicy, flavorful bite. Buon appetito!
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Tomato Basil Pasta with Balsamic Grilled Chicken
Description
Craving a restaurant-quality meal that’s bursting with fresh, vibrant flavors but easy enough for a weeknight? Say hello to Tomato Basil Pasta with Balsamic Grilled Chicken! This dish pairs juicy, balsamic-marinated grilled chicken with a light, garlicky tomato-basil pasta that’s both comforting and elegant. The sweet-tangy balsamic glaze and fresh basil elevate it to gourmet status, all with minimal effort.
Ingredients
Balsamic Grilled Chicken
-
Boneless, Skinless Chicken Breasts (1 lb): Lean and tender, perfect for grilling.
-
Substitution: Chicken thighs for juicier results or tofu for a vegetarian option.
-
-
Balsamic Vinegar (2 tbsp): Adds tangy, sweet depth to the marinade.
-
Substitution: Red wine vinegar with a pinch of sugar for a similar tang.
-
-
Pesto (1 tbsp): Brings herby, garlicky richness to the marinade.
-
Substitution: Fresh basil and a splash of olive oil or store-bought basil sauce.
-
-
Honey (1 tsp): Balances the acidity with a touch of sweetness.
-
Substitution: Maple syrup or agave nectar for a similar sweet note.
-
-
Red Pepper Flakes (Pinch): Adds a subtle kick to the marinade.
-
Substitution: Omit for no heat or use a dash of cayenne for more spice.
-
-
Kosher Salt and Fresh Ground Black Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
Tomato Basil Pasta
-
Uncooked Pasta (12 oz, gluten-free if needed): Any shape works—penne, fusilli, or spaghetti.
-
Substitution: Zucchini noodles or chickpea pasta for low-carb or gluten-free.
-
-
Olive Oil (2 tbsp): Used for sautéing, adding richness and flavor.
-
Substitution: Avocado oil or butter for a different fat.
-
-
Garlic (2 cloves, minced or grated): Infuses the pasta with aromatic depth.
-
Substitution: ½ tsp garlic powder if fresh isn’t available.
-
-
Cherry Tomatoes (2 cups, halved): Adds juicy, sweet-tart flavor.
-
Substitution: Grape tomatoes or diced regular tomatoes.
-
-
Fresh Basil Leaves (2 tbsp, chopped): Brings bright, herbaceous freshness.
-
Substitution: Fresh parsley or 1 tsp dried basil (add during cooking).
-
-
Red Pepper Flakes (Pinch): Adds a hint of heat to the pasta.
-
Substitution: Omit for no spice or use fresh chili for bolder heat.
-
-
Kosher Salt and Fresh Ground Black Pepper (to taste): Enhances the flavors.
-
Substitution: Sea salt or low-sodium options.
-
-
Shredded Parmesan Cheese (3 tbsp): Adds nutty, salty richness.
-
Substitution: Pecorino Romano, Grana Padano, or a vegan Parmesan alternative.
-
-
Balsamic Glaze and Extra Chopped Basil (optional, for garnish): Elevates presentation and flavor.
-
Substitution: A drizzle of balsamic vinegar or fresh parsley for garnish.
-
Instructions
Step 1: Marinate the Chicken
-
Place 1 lb 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 black pepper.
-
Seal the bag, pressing out the air, and massage the marinade into the chicken to coat evenly.
-
Refrigerate and let marinate for at least 1 hour, or overnight for maximum flavor.
-
Tip: If short on time, marinate for 30 minutes at room temperature, but longer marinating yields better results.
-
Step 2: Grill the Chicken
-
Preheat your grill to 400°F (200°C) and lightly spray or brush the grates with oil 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, flipping once, until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on thickness.
-
Remove from the grill and let rest for 5 minutes before slicing into strips or bite-sized pieces.
-
Tip: If you don’t have a grill, use a grill pan or broil in the oven at 450°F (230°C) for 6-8 minutes per side.
-
Step 3: Cook the Pasta
-
Bring a large pot of salted water to a boil and cook 12 oz pasta according to package instructions until al dente (usually 8-12 minutes).
-
Reserve ½ cup pasta water, then drain the pasta in a colander and set aside.
-
Tip: Rinse gluten-free pasta with cold water to prevent sticking if not using immediately.
-
Step 4: Make the Tomato Basil Sauce
-
Return the pot (or a large skillet) to the stove and heat 2 tbsp olive oil over medium heat, swirling to coat the bottom.
-
Add 2 minced garlic cloves and cook for 30 seconds until fragrant, stirring to 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 until the tomatoes soften and release their juices.
-
Stir in 2 tbsp chopped fresh basil and mix well.
-
Tip: If the tomatoes don’t release enough juice, add 1-2 tbsp reserved pasta water to create a light sauce.
-
Step 5: Combine Pasta and Sauce
-
Add the cooked pasta back to the pot with the tomato-basil mixture. Pour in ¼ cup reserved pasta water (add more as needed) and toss everything together until well coated.
-
Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
-
Tip: For a creamier sauce, stir in an extra tablespoon of Parmesan or a splash of cream.
-
Step 6: Assemble
-
Divide the pasta among plates or serve family-style in a large bowl.
-
Top with sliced balsamic grilled chicken, arranging it neatly for presentation.
-
Sprinkle with 3 tbsp shredded Parmesan cheese, a drizzle of balsamic glaze (if using), and extra chopped basil for garnish.
-
Tip: Warm the chicken briefly in the pan with the pasta if it’s cooled, to ensure a hot dish.
-
FAQs
Q: Can I cook the chicken without a grill?
A: Yes! Use a grill pan on the stovetop over medium-high heat or bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
Q: Is this recipe healthy?
A: Absolutely! Chicken breasts are lean and high in protein, cherry tomatoes and basil add vitamins, and olive oil provides healthy fats. Use gluten-free pasta or reduce cheese for dietary needs.
Q: Can I use dried basil instead of fresh?
A: Yes, but use 1 tsp dried basil and add it during the tomato sauté for better flavor. Fresh basil gives a brighter taste, so use it for garnish if possible.
Q: Can I make this ahead for a party?
A: Yes! Marinate and grill the chicken a day ahead, and prep the pasta sauce in advance. Reheat both gently and toss with freshly cooked pasta just before serving.
Q: Can I freeze leftovers?
A: Chicken can be frozen for up to 2 months, but the pasta and tomato sauce may become mushy. Freeze chicken separately and make fresh pasta when reheating.
Q: What’s the best way to serve this for a crowd?
A: Serve the pasta family-style in a large bowl with sliced chicken arranged on top. Set out extra Parmesan, basil, and balsamic glaze for guests to customize their plates.