Tomato Basil Pasta with Balsamic Grilled Chicken Recipe

If there’s one recipe that defines summer on a plate, it’s this Tomato Basil Pasta with Balsamic Grilled Chicken. Juicy grilled chicken bursting with sweet-tart balsamic flavor crowns a twirl of warm, garlicky pasta tossed with fresh tomatoes, basil, and a sprinkle of Parmesan. It’s satisfying, colorful, and just the right mix of light and comforting!

Ingredients You’ll Need

Every ingredient in Tomato Basil Pasta with Balsamic Grilled Chicken brings the recipe to life—each one plays a starring role, from the subtle sweetness of honey in the marinade to the vibrant finish of fresh basil. Don’t skip a thing; together, these ingredients create a dish you’ll want to make again and again.

• Boneless skinless chicken breasts: These serve as the juicy, protein-packed canvas for your balsamic marinade—try to choose chicken breasts of similar thickness for even grilling.
• Balsamic vinegar: The hero of the marinade, it infuses the chicken with that signature sweet-tart punch and leaves behind irresistible grill marks.
• Pesto: Just a tablespoon, but it adds a herby richness—homemade or store-bought both work beautifully.
• Honey: Balances out the acidity in the marinade, adding a gentle sweetness that caramelizes on the grill.
• Pinch red pepper flakes: For just a whisper of heat—add more if you like things spicy!
• Kosher salt and fresh ground black pepper: Simple, but so essential to round out all the flavors.
• Uncooked pasta (12 ounces): Any shape you love works—I adore spaghetti, but penne or fusilli catch the sauce so well. Gluten-free pasta is a great swap here.
• Olive oil: A generous drizzle adds depth and silken texture to the pasta base.
• Minced or grated garlic: Don’t skimp—the quick sautée in olive oil gives this dish its authentic Italian soul.
• Halved cherry tomatoes: Fresh, juicy, and naturally sweet—these tomatoes break down into a rustic, chunky sauce that’s pure summer.
• Fresh basil leaves: Absolutely can’t be skipped! Basil brightens every forkful and ties the whole dish together.
• Shredded Parmesan cheese: Sprinkled at the end for salty, nutty richness—shave it fresh if you can.
• Balsamic glaze and extra chopped basil (optional): Finishing touches that add pop and flavor if you want to impress.

Variations

One of the joys of making Tomato Basil Pasta with Balsamic Grilled Chicken is how wonderfully flexible it is. Whether you want to adjust for dietary needs or just experiment with what’s in your fridge, these variations make it fun and totally your own!

• Swap the Protein: Try it with grilled shrimp, tofu, or even pan-seared halloumi to keep things vegetarian or mix up the flavors.
• Change Up the Pasta: Use zoodles (zucchini noodles), gluten-free pasta, or even whole wheat to make it lighter or more filling.
• Add Veggies: Toss in spinach, arugula, sautéed bell peppers, or even sundried tomatoes for extra color and nutrition.
• Vegan Friendly: Omit the Parmesan, swap honey for maple syrup in the marinade, and go with your favorite plant protein on the grill.

How to Make Tomato Basil Pasta with Balsamic Grilled Chicken

Step 1: Marinate the Chicken

Combine chicken breasts, balsamic vinegar, pesto, honey, red pepper flakes, salt, and black pepper in a freezer bag or shallow dish. Press the air out and really massage the marinade into the chicken so every bite will be flavorful. Marinate for at least an hour—but overnight in the fridge is even better for maximum juiciness and taste!

Step 2: Grill the Chicken

Preheat your grill (or grill pan) to about 400°F. Oil the grates so nothing sticks. Grill the chicken for 7-8 minutes on one side, then flip and cook another 6-8 minutes depending on thickness. You’re looking for gorgeous grill marks and an internal temperature of 165°F. Let it rest for at least 5 minutes before you slice—resting gives you superbly juicy chicken.

Step 3: Make the Tomato Basil Pasta

While the chicken is grilling, bring a big pot of salted water to a boil and cook your pasta according to the package directions. Before draining, scoop out about 1/2 cup of that starchy pasta water—it helps create the silkiest sauce later. Drain the rest and set aside for just a minute.

Step 4: Sauté Tomatoes and Aromatics

Return your pasta pot to the stove and add in the olive oil. Sauté the garlic for 30 seconds (just until fragrant!), then add cherry tomatoes, salt, pepper, and a pinch of red pepper flakes. Sauté until the tomatoes burst and release their juices, turning into a rustic, chunky sauce. Add in your chopped basil and stir everything together—it’ll smell like a little Italian trattoria!

Step 5: Finish & Assemble

Add the cooked pasta back to the pot with the tomato-basil mixture and pour in a splash or two of reserved pasta water. Toss everything so the pasta is coated and glossy—add more pasta water if you’d like a silkier sauce. Plate your pasta, then top with juicy slices of balsamic grilled chicken, a generous sprinkle of Parmesan, and an optional drizzle of balsamic glaze and fresh basil to finish. Heaven!

How to Serve Tomato Basil Pasta with Balsamic Grilled Chicken

Garnishes

I love to shower the finished Tomato Basil Pasta with Balsamic Grilled Chicken with extra chopped basil, a few curls of fresh Parmesan, and a delicate drizzle of balsamic glaze. Not only does this add a pop of color and fresh aroma, but the balsamic glaze brings another layer of sweet-tart complexity that pairs beautifully with the tender grilled chicken.

Side Dishes

This pasta is a star on its own, but it absolutely shines with the right sides. Think warm, crusty bread to soak up every last bit of sauce, a simple green salad tossed with a lemony vinaigrette, or even blistered green beans for added crunch. If you’re hosting, a chilled glass of white wine never hurts!

Creative Ways to Present

Let your creativity run wild: pile individual portions into shallow bowls and top with extra chicken slices for a restaurant touch, or serve family-style on a large platter with chicken fanned on top, garnished generously with fresh basil leaves and a final swirl of balsamic glaze. For weeknight leftovers, serve the pasta cold as a vibrant salad—it’s equally delicious!

Make Ahead and Storage

Storing Leftovers

To store any leftover Tomato Basil Pasta with Balsamic Grilled Chicken, let everything cool to room temperature first. Transfer to an airtight container and refrigerate for up to 3 days. The flavors mingle and become even more delicious the next day!

Freezing

While the chicken freezes very well (tightly wrapped in foil or a freezer bag for up to 2 months), the pasta is best fresh or refrigerated short term. If you must freeze, portion the pasta and chicken separately for better texture when reheating.

Reheating

Gently reheat the pasta and chicken in a skillet or microwave, adding a splash of water or chicken broth to loosen the sauce if needed. If using the microwave, cover loosely and heat in 30-second bursts, stirring in between to prevent drying out.

FAQs

Final Thoughts

I hope you’ll give this Tomato Basil Pasta with Balsamic Grilled Chicken a try—it’s the kind of dish that feels like sunshine and laughter, bursting with real flavor and easy enough for any cook. One bite and you’ll see just how special this simple combination can be. Enjoy every twirl!

Print