Step 1: Marinate the Chicken

1. 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.

2. Seal the bag, pressing out the air, and massage the marinade into the chicken to coat evenly.

3. 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

1. Preheat your grill to 400°F (200°C) and lightly spray or brush the grates with oil to prevent sticking.

2. Remove the chicken from the marinade, letting excess drip off, and place on the grill.

3. 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.

4. 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

1. 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).

2. 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

1. Return the pot (or a large skillet) to the stove and heat 2 tbsp olive oil over medium heat, swirling to coat the bottom.

2. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, stirring to avoid burning.

3. 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.

4. 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

1. 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.

2. 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

1. Divide the pasta among plates or serve family-style in a large bowl.

2. Top with sliced balsamic grilled chicken, arranging it neatly for presentation.

3. 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.