Description
This Tomato Basil Pasta with Balsamic Grilled Chicken is a vibrant and flavorful dish featuring tender grilled chicken marinated in balsamic vinegar and pesto, served alongside pasta tossed with sautéed garlic, fresh cherry tomatoes, fragrant basil, and a sprinkle of Parmesan cheese. A perfect blend of Italian-inspired flavors comes together for a delightful weeknight meal.
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
- Prepare the marinaded chicken: In a resealable plastic bag, combine the balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and fresh ground black pepper. Add the chicken breasts to the bag, seal it, and massage the marinade into the chicken ensuring it is well coated. Refrigerate and let it marinate for at least 30 minutes to 1 hour for best flavor.
- Grill the chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from grill and let it rest for a few minutes before slicing.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water and then drain the pasta.
- Sauté garlic and tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes, a pinch of red pepper flakes, kosher salt, and black pepper. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 4-5 minutes.
- Toss pasta with sauce and basil: Add the cooked pasta to the skillet with tomatoes. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta evenly. Stir in the chopped fresh basil leaves and continue to toss to blend all flavors.
- Serve the dish: Plate the tomato basil pasta and top with sliced balsamic grilled chicken. Sprinkle the shredded Parmesan cheese on top and garnish with balsamic glaze and additional chopped basil if desired. Serve warm and enjoy!
Notes
- Marinate the chicken for longer (up to 4 hours) if time allows to enhance flavor.
- Use gluten-free pasta to make the dish gluten-free.
- Balsamic glaze is optional but adds a nice sweet tangy finish to the dish.
- Reserve pasta water to help create a silky sauce that sticks well to the noodles.
- Adjust red pepper flakes according to your spice preference.
