Pin it
This tangy balsamic chicken tossed with tomato basil pasta combines vibrant summer flavors in a meal that's both satisfying and refreshing. The juicy chicken soaked in zesty balsamic marinade works wonders alongside sweet cherry tomatoes and fragrant basil mixed with pasta, creating a well-rounded dish that never disappoints.
I came up with this dish when I wanted something special without spending forever in the kitchen. The mix of balsamic and basil quickly became a family favorite and now shows up regularly during tomato season when the flavors are at their best.
What You'll Need
- For the Balsamic Grilled Chicken
- Boneless skinless chicken breasts: gives you healthy protein and soaks up all the marinade goodness
- Balsamic vinegar: adds zip and helps soften the meat
- Pesto: brings rich herby flavor complexity
- Honey: cuts the acidity with natural sweetness
- Red pepper flakes: add a subtle kick that brightens everything up
- For the Tomato Basil Pasta
- Pasta of choice: any type works fine, even gluten free versions
- Olive oil: creates the foundation for your sauce; better quality means better taste
- Fresh garlic: gives aromatic punch; go for plump, tight cloves
- Cherry tomatoes: pack natural sweetness; grab bright, fully colored ones
- Fresh basil leaves: delivers that classic summer taste; look for crisp, green leaves
- Parmesan cheese: adds savory depth; older cheese packs more flavor
- Balsamic glaze: for finishing; ties the chicken flavors to the pasta
Easy Cooking Guide
- Marinate the Chicken:
- Mix balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper in a bag and add chicken breasts. Rub everything together so the chicken gets fully coated. Let it sit for at least an hour, though overnight works even better for deeper flavor. The balsamic doesn't just add taste, it also makes the meat more tender.
- Grill the Chicken:
- Get your grill hot at about 400°F. Put some oil on the grates so nothing sticks. Throw the marinated chicken on and don't move it for 7-8 minutes until you see nice grill lines. Flip it once and cook another 6-8 minutes until it hits 165°F inside. The honey and balsamic will caramelize, giving you amazing flavor.
- Let Chicken Rest:
- Put your cooked chicken on a clean plate and loosely cover with foil. Let it sit for at least 5 minutes before cutting. This waiting step keeps all the juicy goodness from running out when you slice it.
- Prepare the Pasta:
- Fill a big pot with water, add plenty of salt, and bring to a full boil. Add your pasta and cook until it's just tender. Don't forget to save half a cup of the cooking water before draining. Skip rinsing the pasta so the sauce sticks better.
- Make the Tomato Mix:
- Put the empty pasta pot back on medium heat and pour in olive oil. When it starts to shimmer, toss in your minced garlic and cook about 30 seconds until you can smell it, but don't let it burn. Add your halved cherry tomatoes, salt, pepper, and red pepper flakes. Cook for 3-4 minutes until the tomatoes soften and start releasing juice to form a light sauce.
- Put It All Together:
- Toss freshly chopped basil into your tomato mixture, stirring to release its scent. Add the drained pasta back to the pot and mix with the tomato-basil combo. Splash in some of the saved pasta water as needed to make a sauce that coats the pasta nicely. The starchy water helps the oil and tomato juices come together smoothly.
- Dish It Up:
- Cut the chicken across the grain into strips. Put pasta in bowls, lay chicken on top, sprinkle with Parmesan, and drizzle some balsamic glaze if you want. Add a few fresh basil leaves for color and smell.
Pin it
This dish always takes me back to summer days in my grandma's garden, picking fresh basil and tomatoes with her. The smell of basil instantly brings me to those sunny afternoons watching her whip up incredible yet simple pasta dishes that showed me how great ingredients don't need much fussing.
Prep Ahead Tips
The chicken tastes amazing when you mix up the marinade the day before, giving all those flavors time to really sink in. I often make twice as much chicken as I need so I can use the extra in salads and wraps later in the week. Cooked chicken keeps well in the fridge for up to 3 days and tastes great cold or warmed up gently.
Ingredient Swaps
Feel free to switch things up based on what you've got. Chicken thighs work instead of breasts and stay juicier, though they take a bit longer to cook. No fresh basil around? Try spinach with a pinch of dried basil. Regular tomatoes cut into chunks can replace cherry tomatoes, but you might need to cook them a bit longer to develop flavor. Want to skip meat? Grilled portobello mushrooms in the same balsamic mix make a great vegetarian option.
Changing With The Seasons
This dish really shines in late summer when tomatoes taste their best. During colder months, try roasting your tomatoes to bring out their sweetness. Winter versions can include hearty greens like kale or spinach for extra nutrients. In springtime, throw in some fresh peas or asparagus tips at the last minute.
What To Serve With It
This pasta stands on its own as a complete meal but pairs nicely with simple sides too. A fresh green salad with lemon dressing offers a nice contrast to the rich pasta. Some crusty bread works wonders for soaking up leftover sauce. When entertaining, you could serve smaller amounts as a starter before a simple grilled main course. A cold glass of Pinot Grigio or light Sangiovese goes perfectly with the tomato and balsamic flavors.
Pin it
Frequently Asked Questions
- → What's the best way to grill balsamic chicken?
Mix balsamic vinegar, honey, pesto, and spices for marinating boneless chicken breasts. Grill until juicy and fully cooked.
- → Which type of pasta suits this dish?
Choose your favorite! Spaghetti, penne, or fettuccine work great. Opt for gluten-free pasta if needed.
- → Could I prepare this meal ahead of time?
Sure! Grill the chicken and cook the pasta earlier. Combine and warm everything together before serving.
- → What’s a good substitute for Parmesan cheese?
Try Pecorino Romano, Grana Padano, or skip dairy altogether with nutritional yeast.
- → How do I boost the flavor of the sauce?
Add a bit of pasta water into the tomato and basil mix as you toss the pasta. This makes the sauce tastier and smoother.