Name: Tomato Basil Pasta with Balsamic Grilled Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breasts; 2 tablespoons balsamic vinegar; 1 tablespoon pesto; 1 teaspoon honey; Pinch red pepper flakes; Kosher salt and fresh ground black pepper to taste; 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 of red pepper flakes; Kosher salt and fresh ground black pepper to taste; 3 tablespoons shredded Parmesan cheese; Balsamic glaze and extra chopped basil for garnish (optional)

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Introduction

This Tomato Basil Pasta with Balsamic Grilled Chicken is a fresh and flavorful meal perfect for any night of the week. Juicy grilled chicken marinated in a tangy balsamic glaze pairs beautifully with a vibrant tomato and basil pasta. It’s simple to prepare and sure to impress.

A round metal pan filled with two large grilled chicken breasts sliced into thick strips, placed side by side on top of a bed of light brown spiral pasta mixed with halved red cherry tomatoes and sprinkled with green chopped herbs and white grated cheese. Fresh green basil leaves are scattered on top and around the pasta for color contrast. The pan is set on a white marbled surface with a natural cloth beside it and a small wooden bowl with shredded white cheese in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts
2 tablespoons balsamic vinegar
1 tablespoon pesto
1 teaspoon honey
Pinch red pepper flakes
Kosher salt and fresh ground black pepper to taste
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 of red pepper flakes
Kosher salt and fresh ground black pepper to taste
3 tablespoons shredded Parmesan cheese
Balsamic glaze and extra chopped basil for garnish (optional)

Instructions

Step 1: In a freezer bag, combine chicken breasts with balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper. Seal the bag, press out the air, and massage the marinade into the chicken. Refrigerate for at least one hour or overnight for best flavor.
Step 2: Preheat your grill to 400°F and lightly oil the grates. Grill the chicken for 7-8 minutes on one side, then flip and cook another 6-8 minutes until the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
Step 3: Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 4: Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds until fragrant.
Step 5: Add cherry tomatoes, season with salt, pepper, and red pepper flakes. Sauté until tomatoes soften and release their juices.
Step 6: Stir in chopped basil, then return pasta to the pan with some reserved pasta water. Toss to combine, adding more pasta water as needed to create a light sauce.
Step 7: Serve pasta topped with sliced grilled chicken, Parmesan cheese, balsamic glaze, and additional basil if desired.

Tips & Variations

Marinate the chicken overnight for deeper flavor and juicier results.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Add a splash of white wine to the tomato mixture for extra depth.
For a vegetarian option, replace grilled chicken with sautéed mushrooms or grilled tofu.

Storage

Store leftover grilled chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the pasta moist. Balsamic glaze is best drizzled fresh before serving.

How to Serve

A white bowl filled with three layers: the bottom layer is light brown rotini pasta with a twisted shape, the middle layer has grilled chicken pieces with dark charred edges and white interiors, and the top layer is bright red cherry tomato halves scattered throughout. The dish is sprinkled with finely grated white cheese and small green herb leaves. A silver fork rests on the right side inside the bowl. The bowl sits on a white marbled surface with scattered pasta pieces and two green basil leaves nearby. In the background, a wooden bowl with grated cheese is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and grilling to ensure even cooking.

What type of pasta works best for this dish?

Any short pasta like penne, rigatoni, or farfalle works well to hold the tomato basil sauce, but feel free to use your favorite shape or gluten-free options as needed.