How long should I marinate the chicken?

Marinate the chicken for at least one hour, but overnight is best for optimal flavor.

Can I use different types of pasta?

Absolutely! This recipe works well with various pasta shapes, such as penne, fusilli, or spaghetti.

How can I make this dish vegetarian?

You can replace the chicken with grilled portobello mushrooms or seasoned tofu to create a delicious vegetarian option.

What can I serve with this pasta dish?

Consider serving a fresh green salad or garlic bread for a well-rounded meal.

Can I store leftovers?

Yes, you can store leftovers in an airtight container in the refrigerator for 3 days or in the freezer for up to a month. Just be cautious, as the pasta may lose texture when reheated.

Tomato Basil Pasta with Balsamic Grilled Chicken

Description

This Tomato Basil Pasta with Balsamic Grilled Chicken combines juicy marinated chicken, fresh basil, cherry tomatoes, and Parmesan over your favorite pasta. A satisfying, colorful dish perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

For the Chicken & Marinade:

2 boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/4 cup pesto
2 tablespoons honey
1/4 teaspoon red pepper flakes

For the Pasta & Sauce:

8 oz pasta (spaghetti, penne, or fettuccine)
2 tablespoons olive oil
2–3 cloves garlic, minced
1 pint cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1/2 cup fresh basil, chiffonade
Salt (for pasta water)
Reserved 1/2 cup pasta cooking water

Optional Toppings:

Balsamic glaze (for drizzling)
Extra Parmesan cheese
Fresh basil leaves
Spinach or arugula (stirred in or served on the side)

Instructions

Marinate the Chicken: In a bowl, whisk together balsamic vinegar, pesto, honey, and red pepper flakes. Place chicken in a resealable bag or shallow dish, coat with marinade, and refrigerate for at least 1 hour (or overnight).
Grill the Chicken: Preheat grill to 400°F. Remove chicken from marinade and grill for 7–8 minutes per side or until internal temperature reaches 160–165°F. Let rest 5 minutes, then slice into strips.
Cook the Pasta: Boil water with salt, cook pasta to al dente. Reserve 1/2 cup pasta water and drain.
Make the Sauce: In the same pot, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté 30 seconds. Add cherry tomatoes and cook until softened, about 3–4 minutes.
Combine Pasta & Sauce: Add pasta, reserved pasta water, basil, and Parmesan cheese. Toss to combine and melt cheese.
Assemble & Serve: Plate pasta, top with grilled chicken, drizzle with balsamic glaze (if using), and garnish with basil and extra cheese.

Notes

Marinating the chicken longer intensifies the flavor.
Reserve pasta water before draining—it helps bind the sauce.
This dish can be served warm or at room temperature.
Use gluten-free pasta for a gluten-free version.

Prep Time: 15 minutes (plus 1 hour marinating)
Cook Time: 25 minutes
Category: Main Course, Pasta
Method: Grill, Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 530
Sugar: 9g
Sodium: 580mg
Fat: 23g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 48g
Fiber: 4g
Protein: 37g
Cholesterol: undefined

Keywords: balsamic chicken pasta, tomato basil pasta, grilled chicken pasta, pesto balsamic chicken, weeknight pasta recipe