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Tomato Basil Pasta with Balsamic Grilled Chicken Recipe
Ash Tyrrell

Tomato Basil Pasta with Balsamic Grilled Chicken Recipe

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.
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Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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