Tomato Basil Pasta with Balsamic Grilled Chicken Recipe | Flavorful
I can’t tell you how many times I’ve made this tomato basil pasta with balsamic grilled chicken – and every single time, it absolutely knocks my socks off!
The first time I whipped this up, I was honestly just throwing together whatever I had on hand after a long day. But the combination of that tangy balsamic marinade with fresh basil and juicy tomatoes created something magical.
I’ve served this to family dinners, date nights, and even brought it to potluck gatherings where people literally asked me to text them the recipe before they left.
What I love most about this dish is how it looks incredibly fancy and restaurant-worthy, but it’s actually surprisingly simple to make. Trust me when I say this will become your new go-to recipe for impressing guests or just treating yourself to something special.
Ingredients Section
- 6 boneless, skinless chicken breasts – I always pound these to about 3/4-inch thickness for even cooking and faster marinating
- 3 cloves garlic, minced – Fresh garlic makes all the difference, don’t even think about using the jarred stuff
- 2 ounces fresh basil leaves, divided – This equals about 2 packed cups, and please don’t substitute dried basil here
- 3/4 cup extra virgin olive oil, divided – Use the good stuff since you’ll taste it in the final dish
- 3/4 cup balsamic vinegar, divided – Quality matters here too, avoid the super cheap brands
- 1 pound penne pasta – Any tube-shaped pasta works great, like rigatoni or ziti
- 2 pints grape tomatoes, halved – Cherry tomatoes work perfectly too, just make sure they’re ripe
- 1 tablespoon salt, plus more to taste – I use kosher salt for better flavor distribution
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste – Pre-ground pepper just doesn’t compare
Note: This recipe serves 6 generous portions, perfect for a family dinner or meal prep for the week.
Variations
- Dairy-Free Options: This recipe is naturally dairy-free, but you can add nutritional yeast for a cheesy flavor or serve with dairy-free parmesan.
- Gluten-Free Version: Simply swap regular pasta for your favorite gluten-free variety – chickpea or brown rice pasta work beautifully.
- Protein Alternatives: Try this with salmon fillets, shrimp, or even grilled portobello mushrooms for a vegetarian twist.
- Veggie Boost: Add bell peppers, zucchini, or spinach to the tomato mixture for extra nutrients and color.
- Heat It Up: Toss in red pepper flakes or diced jalapeños for a spicy kick that pairs wonderfully with the balsamic.
Credit :foodieefairy.com
Cooking Time
- Prep Time: 20 minutes (plus 2 hours marinating time)
- Cooking Time: 30 minutes
- Total Time: 2 hours 50 minutes
Equipment You Need
- Food processor or blender – For creating the perfectly smooth basil marinade
- Large resealable plastic bag – Essential for marinating the chicken evenly
- Large skillet – For browning the chicken to perfection
- Large baking dish – To finish cooking the chicken in the oven
- Large pot – For boiling the pasta
- Large serving bowl – To toss everything together beautifully
- Sharp knife and cutting board – For slicing chicken and prepping vegetables
How to Make Tomato Basil Pasta with Balsamic Grilled Chicken Recipe?
Creating this dish is easier than you think, and the results are absolutely restaurant-quality. The key is building layers of flavor through proper marinating and not rushing the process.
Prepare the Basil Marinade
Start by placing your minced garlic cloves in a food processor or blender. Pulse until they’re finely chopped, then add about one-third of your fresh basil leaves. Continue pulsing until the basil is finely minced and fragrant.
Slowly drizzle in half a cup of olive oil while processing, watching as the mixture transforms into a beautiful light green paste with flecks of basil throughout. Finally, add half a cup of balsamic vinegar and process just until everything is combined into a smooth, aromatic marinade.
Marinate the Chicken
Place your chicken breasts in a large resealable plastic bag along with the tablespoon of salt and 1 1/2 teaspoons of black pepper. Pour the basil marinade over the chicken, making sure to squeeze out as much air as possible before sealing the bag.
Massage the marinade into the chicken through the bag, ensuring every piece is well-coated. Refrigerate for at least 2 hours, though overnight marinating will give you even deeper flavors. I like to flip the bag halfway through marinating to ensure even coverage.
Cook the Chicken
Preheat your oven to 300°F while you heat a large skillet over high heat. Remove the chicken from the marinade (save any leftover marinade) and brown each piece for 4-5 minutes per side until you get a beautiful golden crust.
The chicken will look quite dark from the balsamic vinegar, but don’t worry – this creates incredible flavor. Transfer the browned chicken to a large baking dish and bake for 15-20 minutes until the internal temperature reaches 165°F.
Prepare the Pasta and Tomato Mixture
While the chicken is baking, bring a large pot of salted water to a rolling boil. Add your penne pasta and cook according to package directions until al dente, usually about 11 minutes. During the last few minutes of cooking, slice your remaining basil leaves into thin ribbons.
In a large serving bowl, combine the halved grape tomatoes with the sliced basil, remaining 1/4 cup olive oil, and remaining 1/4 cup balsamic vinegar. Season this mixture with salt and pepper to taste, then let it sit to allow the flavors to meld.
Slice and Combine
Once the chicken is cooked through, transfer it to a cutting board and slice into 1/4-inch strips. Return the sliced chicken to the baking dish to absorb any remaining cooking juices.
Drain the pasta well and immediately add it to the tomato and basil mixture. Top with the sliced chicken and all the delicious pan juices, then toss everything together until well combined. The heat from the pasta will slightly warm the tomatoes and help all the flavors come together beautifully.
Additional Tips for Making This Recipe Better
- I always marinate the chicken overnight when possible – the extra time really makes the flavors pop and creates incredibly tender meat
- Don’t skip browning the chicken first, as this creates a gorgeous caramelized crust that adds so much depth to the final dish
- I like to warm my serving bowl with hot water before adding the ingredients, which helps keep everything at the perfect temperature
- Save a bit of pasta cooking water before draining – if the dish seems dry, a splash of this starchy water helps bring everything together
- I always taste and adjust seasoning at the end, as the saltiness can vary depending on your ingredients and personal preference
- For extra freshness, I sometimes add the basil ribbons at the very last minute to prevent them from wilting too much
How to Serve Tomato Basil Pasta with Balsamic Grilled Chicken Recipe?
This dish is stunning served family-style in a large, shallow bowl that shows off all the beautiful colors. I love garnishing with extra fresh basil leaves and a drizzle of high-quality olive oil right before serving.
A generous sprinkle of freshly grated Parmesan cheese takes it to the next level, though it’s absolutely delicious without it too. Serve with warm crusty bread for sopping up those incredible juices – trust me, you won’t want to waste a drop. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Nutritional Information
Here’s what you’re getting in each generous serving of this delicious dish:
- Calories: 682 – A satisfying and well-balanced meal
- Protein: 35g – Excellent source from the chicken to keep you full and satisfied
- Carbohydrates: 65g – Energy from the pasta and natural sugars from tomatoes
- Fat: 32g – Mostly healthy fats from olive oil with great flavor benefits
Make Ahead and Storage
Make Ahead: You can marinate the chicken up to 24 hours in advance, and the tomato mixture actually improves when it sits for a few hours at room temperature. Cook everything fresh for the best texture and flavor.
Storing: Leftover pasta keeps in the refrigerator for up to 3 days in a covered container. The flavors actually continue to develop, making leftovers incredibly tasty.
Reheating: Gently reheat in the microwave or on the stovetop with a splash of olive oil or pasta water. Avoid overcooking to prevent the chicken from becoming tough.
Why You’ll Love This Recipe?
This dish combines all the best elements of Italian cooking into one incredible meal that never fails to impress.
- Incredibly Flavorful: The balsamic marinade creates layers of tangy, sweet complexity that penetrates every bite of chicken, while fresh basil and tomatoes add brightness and freshness that balances everything perfectly.
- Surprisingly Simple: Despite looking and tasting like something from an upscale restaurant, this recipe uses straightforward techniques and common ingredients that you can easily find at any grocery store.
- Perfect for Entertaining: This dish serves six people generously and can be partially prepared ahead of time, making it ideal for dinner parties where you want to spend more time with guests and less time in the kitchen.
- Naturally Healthy: Packed with lean protein, fresh vegetables, and healthy olive oil, this meal provides excellent nutrition without sacrificing any of the incredible flavors you crave.
- Versatile and Customizable: Whether you want to make it gluten-free, add extra vegetables, or adjust the spice level, this recipe adapts beautifully to different dietary needs and personal preferences without losing its essential character.
Tomato Basil Pasta with Balsamic Grilled Chicken Recipe
Ingredients
Method
- Start by placing your minced garlic cloves in a food processor or blender. Pulse until they’re finely chopped, then add about one-third of your fresh basil leaves. Continue pulsing until the basil is finely minced and fragrant. Slowly drizzle in half a cup of olive oil while processing, watching as the mixture transforms into a beautiful light green paste with flecks of basil throughout. Finally, add half a cup of balsamic vinegar and process just until everything is combined into a smooth, aromatic marinade.
- Place your chicken breasts in a large resealable plastic bag along with the tablespoon of salt and 1 1/2 teaspoons of black pepper. Pour the basil marinade over the chicken, making sure to squeeze out as much air as possible before sealing the bag. Massage the marinade into the chicken through the bag, ensuring every piece is well-coated. Refrigerate for at least 2 hours, though overnight marinating will give you even deeper flavors. I like to flip the bag halfway through marinating to ensure even coverage.
- Preheat your oven to 300°F while you heat a large skillet over high heat. Remove the chicken from the marinade (save any leftover marinade) and brown each piece for 4-5 minutes per side until you get a beautiful golden crust. The chicken will look quite dark from the balsamic vinegar, but don’t worry – this creates incredible flavor. Transfer the browned chicken to a large baking dish and bake for 15-20 minutes until the internal temperature reaches 165°F.
- While the chicken is baking, bring a large pot of salted water to a rolling boil. Add your penne pasta and cook according to package directions until al dente, usually about 11 minutes. During the last few minutes of cooking, slice your remaining basil leaves into thin ribbons. In a large serving bowl, combine the halved grape tomatoes with the sliced basil, remaining 1/4 cup olive oil, and remaining 1/4 cup balsamic vinegar. Season this mixture with salt and pepper to taste, then let it sit to allow the flavors to meld.
- Once the chicken is cooked through, transfer it to a cutting board and slice into 1/4-inch strips. Return the sliced chicken to the baking dish to absorb any remaining cooking juices. Drain the pasta well and immediately add it to the tomato and basil mixture. Top with the sliced chicken and all the delicious pan juices, then toss everything together until well combined. The heat from the pasta will slightly warm the tomatoes and help all the flavors come together beautifully.
Notes
- I always marinate the chicken overnight when possible – the extra time really makes the flavors pop and creates incredibly tender meat
- Don’t skip browning the chicken first, as this creates a gorgeous caramelized crust that adds so much depth to the final dish
- I like to warm my serving bowl with hot water before adding the ingredients, which helps keep everything at the perfect temperature
- Save a bit of pasta cooking water before draining – if the dish seems dry, a splash of this starchy water helps bring everything together
- I always taste and adjust seasoning at the end, as the saltiness can vary depending on your ingredients and personal preference
- For extra freshness, I sometimes add the basil ribbons at the very last minute to prevent them from wilting too much
