Tomato Basil Pasta with Balsamic Grilled Chicken Recipe
Enjoy a flavorful and healthy meal with this Tomato Basil Pasta paired with tender Balsamic Grilled Chicken. The chicken is marinated in a tangy balsamic and pesto blend, then grilled to perfection. Served over pasta tossed with garlic, juicy cherry tomatoes, fresh basil, and finished with Parmesan and a balsamic glaze, this dish is a delightful combination of fresh, savory, and slightly sweet tastes, perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Low Fat
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 fresh 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 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
- Marinate the Chicken: Place the chicken breasts in a freezer bag along with balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and black pepper. Seal the bag, pressing out the air, and massage the marinade into the chicken. Refrigerate and marinate for at least 1 hour, ideally overnight for best flavor.
- Preheat the Grill: Heat your grill to approximately 400°F (205°C). Lightly oil or spray the grill grates to prevent sticking.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 7-8 minutes on one side, then flip and grill another 6-8 minutes, adjusting based on thickness. The internal temperature should reach 165°F (74°C) for safe consumption.
- Rest the Chicken: Remove the chicken from heat and let it rest on a cutting board for at least 5 minutes to allow juices to redistribute.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta in a colander.
- Sauté Garlic and Tomatoes: Return the pot or a large pan to medium heat and add olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the halved cherry tomatoes, season with salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes soften and release their juices, about 3-5 minutes.
- Add Basil and Combine: Stir in chopped fresh basil. Pour the cooked pasta back into the pan with the tomato mixture. Add reserved pasta water a little at a time and toss to create a light sauce coating the pasta. Adjust consistency as needed with more pasta water.
- Serve: Slice the rested balsamic grilled chicken and arrange on top of the pasta. Sprinkle with shredded Parmesan cheese, drizzle with balsamic glaze if using, and garnish with extra chopped basil for a fresh finish.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Use gluten-free pasta if you need to keep this dish gluten-free.
- Balsamic glaze is optional but adds a nice touch of sweetness and depth.
- Adjust red pepper flakes to your desired spice level or omit for no heat.
- Letting the chicken rest after grilling helps keep it juicy.
Keywords: tomato basil pasta, balsamic grilled chicken, grilled chicken recipe, Italian dinner, easy pasta dinner, balsamic vinegar chicken
