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Tomato Basil Pasta with Balsamic Grilled Chicken

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A vibrant pasta dish featuring juicy cherry tomatoes, fresh basil, garlic-tossed pasta, and balsamic-marinated grilled chicken. It’s a fresh and flavorful dinner, perfect for a light yet comforting meal.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp balsamic vinegar
  • 1 tbsp pesto
  • 1 tsp honey
  • Pinch red pepper flakes
  • Kosher salt & fresh ground black pepper
  • 12 oz uncooked pasta (use gluten-free if preferred)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced or grated
  • 2 cups halved cherry tomatoes
  • 2 tbsp chopped fresh basil leaves
  • Pinch red pepper flakes
  • Kosher salt & fresh ground black pepper
  • 3 tbsp shredded Parmesan cheese
  • Balsamic glaze and extra chopped basil for garnish (optional)

Instructions

  1. Marinate the chicken. In a resealable bag, combine chicken with balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper. Massage the marinade into the chicken and let it sit for at least 1 hour (or up to overnight).
  2. Grill the chicken. Preheat grill or grill pan to medium-high (around 400°F). Oil the grates and grill the chicken for about 7–8 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
  3. Cook the pasta. Boil salted water and cook pasta according to package directions. Reserve ½ cup pasta water before draining.
  4. Make the pasta sauce. In the pasta pot over medium heat, warm olive oil. Add garlic and sauté for about 30 seconds, then stir in cherry tomatoes, red pepper flakes, salt, and pepper. Cook until tomatoes begin to soften and release juices.
  5. Combine. Return pasta to the pot, add tomatoes and basil, and stir. Gradually add reserved pasta water until a light sauce forms that coats the pasta. Stir in Parmesan and adjust seasoning.
  6. Serve. Top pasta with sliced balsamic chicken. Garnish with extra Parmesan, basil, and a drizzle of balsamic glaze if desired.

Notes

  • Substitute chicken with a vegetarian option if preferred.
  • Use gluten-free pasta for a gluten-free version. Undercook pasta by one minute for the best texture.
  • Add bell peppers or zucchini to the sautéed tomatoes for extra veggies.
  • Store leftovers in an airtight container in the fridge for 2–3 days. Reheat with a splash of olive oil or vegetable broth.

Nutrition

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