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.
-