Tomato Basil Pasta with Balsamic Grilled Chicken Recipe: Fresh & Flavorful Dinner
I made this Tomato Basil Pasta with Balsamic Grilled Chicken on a warm summer night, and it instantly became one of my go-to dinners.
The balsamic-marinated grilled chicken was juicy and flavorful, and it paired beautifully with the fresh tomatoes, garlic, and basil in the pasta.
I loved how the whole dish came together quickly but still felt fancy enough to serve guests. It was light, fresh, and so satisfying. Trust me, once you try it, you’ll want to make it again and again!
Ingredients
Let’s talk about what you need and why each one makes this dish so delicious.
- Boneless, skinless chicken breasts – go for fresh, not frozen, so they soak up the marinade better and stay juicy.
- Balsamic vinegar – adds deep, tangy sweetness to the chicken; aged vinegar gives richer flavor.
- Pesto – gives the chicken an herbaceous kick and extra richness.
- Honey – balances the acidity of balsamic and adds just a touch of sweetness.
- Red pepper flakes – for a little kick; you can adjust the heat to your liking.
- Pasta (gluten-free if needed) – I used penne, but any short pasta that holds sauce works great.
- Olive oil – use extra virgin for the best flavor when sautéing garlic and tomatoes.
- Garlic – fresh cloves are a must for a flavorful base.
- Cherry tomatoes – pick ripe, juicy ones for maximum sweetness and flavor.
- Fresh basil – don’t skip this! It brings a bright, summery freshness to the whole dish.
- Parmesan cheese – grate it fresh for the best melt and nutty flavor.
- Balsamic glaze – optional but highly recommended for drizzling over the finished dish.
Note: This recipe serves about 4 people based on the ingredient quantities above.
Variations
You can easily tweak this dish to suit your dietary needs or flavor preferences.
- Swap pasta with zucchini noodles for a low-carb option.
- Use maple syrup instead of honey for a slightly different sweetener or skip it for sugar-free.
- Make it vegetarian by using grilled tofu or roasted veggies in place of chicken.
- Add sun-dried tomatoes or olives for extra Mediterranean flavor.
Cooking Time
Here’s how long you’ll need to bring it all together:
- Prep Time: 15 minutes
- Marinating Time: 1 hour
- Cooking Time: 23 minutes
- Total Time: 1 hour 38 minutes
Equipment You’ll Need
A few basic tools will make this recipe a breeze to pull off.
- Resealable bag – to marinate the chicken evenly and mess-free.
- Grill or grill pan – for cooking the chicken with nice char marks.
- Large pot – for boiling pasta and sautéing tomatoes.
- Sharp knife – to slice the chicken and chop herbs.
- Cutting board – a clean surface to prep all ingredients.
How to Make Tomato Basil Pasta with Balsamic Grilled Chicken?
This flavorful recipe is easy to follow, even if you’re not a seasoned cook. Each step brings out the fresh, bold flavors of summer.
Marinate the Chicken
I start by mixing balsamic vinegar, pesto, honey, and red pepper flakes in a resealable bag. Then I add the chicken breasts, seal the bag tightly, and give it a good shake so everything’s well coated. It goes into the fridge for at least an hour. Longer is even better—it really lets the flavors sink in.
Grill the Chicken
Once the chicken has marinated, I preheat my grill pan to about 400°F. A light brush of oil helps prevent sticking. I cook the chicken for about 7 to 8 minutes per side, making sure it reaches an internal temperature of 165°F. After that, I let it rest on a plate for 5 minutes before slicing it—this keeps it nice and juicy.
Cook the Pasta
While the chicken rests, I bring a pot of salted water to a boil and cook the pasta until al dente. Right before draining, I scoop out about ½ cup of the pasta water and set it aside. This starchy water helps create the sauce later, so don’t skip it!
Sauté the Tomatoes
In the same pot, I heat some olive oil and toss in the garlic until it’s fragrant. Then I add halved cherry tomatoes, seasoning with a little salt, pepper, and red pepper flakes. I cook them just until they start to burst and release their juices, which makes a light, flavorful sauce.
Combine Everything
Next, I stir the drained pasta into the tomato mixture. Then I slowly add a splash of the reserved pasta water to loosen everything up. After that, I fold in fresh basil and a generous sprinkle of grated Parmesan. The smell alone is enough to make you hungry.
Assemble and Serve
Finally, I plate the pasta and top it with slices of that gorgeous grilled chicken. For presentation, I like to drizzle a little balsamic glaze on top and add more basil and cheese. It looks as good as it tastes!
Additional Tips for Making This Recipe Better
These are a few tricks I’ve picked up after making this dish a few times.
- Use room temperature chicken before grilling—it cooks more evenly.
- Let the chicken rest after grilling to keep it from drying out.
- Always grate the Parmesan fresh—it melts better and tastes richer.
- Don’t overcook the tomatoes; they should be just soft enough to burst.
- Save extra balsamic glaze for the table—some people love a second drizzle.
How to Serve Tomato Basil Pasta with Balsamic Grilled Chicken?
Presentation makes all the difference, especially when serving guests.
Serve it on a shallow pasta bowl with chicken slices fanned out on top. Add a small sprig of basil in the center for a fresh, colorful garnish. A side of crusty garlic bread or a simple arugula salad makes it a complete meal. Don’t forget a drizzle of balsamic glaze just before serving—it adds that final gourmet touch.
Nutritional Information
Here’s a quick look at the nutritional values per serving (approximate):
- Calories: 482
- Protein: 44g
- Carbohydrates: 41g
- Fat: 15g
Make Ahead and Storage
Here’s how you can prep ahead or save leftovers without losing flavor.
Make Ahead
You can marinate and grill the chicken a day ahead and keep it in the fridge. The pasta can also be cooked earlier—just toss it with a little olive oil so it doesn’t stick.
Storage
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to keep it moist.
Freezing
You can freeze the grilled chicken and cooked pasta separately for up to 2 months. Just thaw in the fridge overnight and reheat as usual.
Why You’ll Love This Recipe?
There are so many reasons this dish has become a favorite in my kitchen.
- It’s packed with summer flavors – Fresh tomatoes and basil make it taste like sunshine in a bowl.
- Quick but impressive – Looks fancy, but comes together fast, even on a weeknight.
- Versatile and customizable – Works with different proteins or pasta types.
- Great for meal prep – Easy to make ahead and reheat without losing quality.
- Light yet filling – Perfect balance of protein, carbs, and veggies in every bite.
Tomato Basil Pasta with Balsamic Grilled Chicken Recipe
Ingredients
Method
- I start by mixing balsamic vinegar, pesto, honey, and red pepper flakes in a resealable bag. Then I add the chicken breasts, seal the bag tightly, and give it a good shake so everything’s well coated. It goes into the fridge for at least an hour. Longer is even better—it really lets the flavors sink in.
- Once the chicken has marinated, I preheat my grill pan to about 400°F. A light brush of oil helps prevent sticking. I cook the chicken for about 7 to 8 minutes per side, making sure it reaches an internal temperature of 165°F. After that, I let it rest on a plate for 5 minutes before slicing it—this keeps it nice and juicy.
- While the chicken rests, I bring a pot of salted water to a boil and cook the pasta until al dente. Right before draining, I scoop out about ½ cup of the pasta water and set it aside. This starchy water helps create the sauce later, so don’t skip it!
- In the same pot, I heat some olive oil and toss in the garlic until it’s fragrant. Then I add halved cherry tomatoes, seasoning with a little salt, pepper, and red pepper flakes. I cook them just until they start to burst and release their juices, which makes a light, flavorful sauce.
- Next, I stir the drained pasta into the tomato mixture. Then I slowly add a splash of the reserved pasta water to loosen everything up. After that, I fold in fresh basil and a generous sprinkle of grated Parmesan. The smell alone is enough to make you hungry.
- Finally, I plate the pasta and top it with slices of that gorgeous grilled chicken. For presentation, I like to drizzle a little balsamic glaze on top and add more basil and cheese. It looks as good as it tastes!
Notes
- Use room temperature chicken before grilling—it cooks more evenly.
- Let the chicken rest after grilling to keep it from drying out.
- Always grate the Parmesan fresh—it melts better and tastes richer.
- Don’t overcook the tomatoes; they should be just soft enough to burst.
- Save extra balsamic glaze for the table—some people love a second drizzle.
