I combined sun-ripened tomatoes, fresh basil, and balsamic grilled chicken into a Tomato Basil Pasta that reimagines Pasta with Grilled Chicken as an easy, ingredient-forward weeknight centerpiece.
I stumbled into this Tomato Basil Pasta With Balsamic Grilled Chicken by accident and then got hooked, it’s one of those meals that makes you rethink simple dinners. The sharp sweetness of balsamic vinegar cuts through and the bright snap of fresh basil leaves keeps it lively, not syrupy or boring.
I kept thinking about how it sits between Pasta With Basil Recipes and Basil Chicken Pasta Recipes, but it really has its own story, kinda smoky, a little sweet, and totally satisfying. You’ll want to stare at it for a minute before you eat, promise you wont regret that.
Ingredients
- Pasta brings carbs and a little protein, filling and easy comfort food.
- Chicken packs lean protein, keeps you full and gives savory flavor.
- Balsamic adds sweet tang, a syrupy depth that brightens tomatoes.
- Tomatoes add juiciness, vitamin C and natural sweetness to the dish.
- Basil brings herbal aroma, freshness and slight peppery note, super fragrant.
- Olive oil gives healthy fats and silky mouthfeel, helps carry flavors.
- Parmesan lends salty umami, a nutty finish and rich savoriness.
- Garlic boosts aroma and depth, mild sweetness when it’s roasted.
- Red onion adds crunch, sharpness that mellows when cooked, slightly sweet.
Ingredient Quantities
- 12 oz pasta (penne, fusilli or spaghetti)
- 1 to 1 1/2 lb boneless skinless chicken breasts about 2 medium
- 1/3 cup balsamic vinegar
- 4 tbsp extra virgin olive oil divided
- 3 cloves garlic
- 1 tbsp honey or brown sugar optional
- 1 pint cherry tomatoes about 2 cups
- 1 small red onion
- 1/2 cup fresh basil leaves packed
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano or Italian seasoning
- 1/4 tsp crushed red pepper flakes optional
- 2 tbsp unsalted butter optional
- 1 tbsp lemon juice optional
How to Make this
1. Make the marinade: whisk 1/3 cup balsamic vinegar, 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tbsp honey or brown sugar if using, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes if you like heat. Put the 1 to 1 1/2 lb boneless skinless chicken breasts in the bowl, coat well and chill 15 minutes to overnight for best flavor.
2. Bring a large pot of salted water to a boil and cook 12 oz pasta until just al dente according to package directions. Before draining scoop out and reserve about 1 cup of the starchy pasta water, then drain.
3. While pasta cooks heat a grill or a heavy skillet over medium high heat and brush or rub the surface with the remaining 2 tbsp olive oil. Pat the chicken a bit to remove excess marinade so it wont steam.
4. Grill or pan sear the chicken 5 to 8 minutes per side depending on thickness, until cooked through and an instant read thermometer reads 165 F or juices run clear. Don’t crowd the pan, work in batches if needed. Let the chicken rest 5 minutes, then slice against the grain.
5. In a large skillet set over medium heat add 1 to 2 tbsp olive oil or 1 tbsp oil plus 2 tbsp unsalted butter if using. Add 1 small red onion thinly sliced and sauté until soft and starting to color, about 4 minutes.
6. Add the last minced garlic clove and 1 pint cherry tomatoes, season with about 1/2 tsp kosher salt and 1/4 tsp black pepper, cook until tomatoes blister and begin to collapse, 5 to 7 minutes, mashing a few with the back of a spoon.
7. Stir in 1/2 cup packed fresh basil leaves and 1 tbsp lemon juice if using, then add the drained pasta to the skillet. Toss with the tomatoes and add a splash of the reserved pasta water at a time to loosen the sauce and make it silky, you may not need the whole cup.
8. Stir in 1/2 cup freshly grated Parmesan cheese until melted and coating the pasta, taste and adjust salt and pepper. If you want it richer add the optional 2 tbsp butter now and swirl until glossy.
9. Plate the pasta, top with the sliced balsamic grilled chicken, sprinkle extra basil and Parmesan and a little more crushed red pepper flakes if you like. Serve right away, don’t let it sit or the pasta will soak up all the sauce.
Equipment Needed
1. Large mixing bowl and whisk
2. Measuring cups and spoons
3. Sharp chef’s knife and cutting board
4. Large pot for boiling pasta
5. Colander or pasta strainer
6. Heavy skillet or grill pan (for searing chicken)
7. Tongs or spatula (for flipping chicken and tossing pasta)
8. Wooden spoon or silicone spatula (for stirring sauce)
9. Instant read thermometer
10. Box grater for fresh Parmesan
FAQ
Tomato Basil Pasta With Balsamic Grilled Chicken Recipe Substitutions and Variations
- Pasta (12 oz penne/fusilli/spaghetti): whole wheat pasta 1:1 (cook 1-2 min longer), gluten free rice or corn pasta (watch texture so it doesn’t get mushy), orzo or small shells for a different bite, zucchini noodles for low carb (sauté 3-4 min).
- Chicken breasts (1 to 1 1/2 lb): boneless skin on thighs (juicier, cook a bit longer), chicken cutlets or tenders (faster cooking), shrimp (swap by weight, 2-3 min per side), extra firm tofu (press, marinate, grill 4-5 min per side).
- Balsamic vinegar (1/3 cup): red wine vinegar + 1-2 tsp honey or brown sugar to mimic sweetness, aged balsamic or balsamic glaze (use less, sweeter), apple cider or sherry vinegar + pinch of sugar if needed.
- Fresh basil (1/2 cup): flat leaf parsley or cilantro for bright herb notes, arugula or baby spinach (toss in at the end), dried basil 1 tsp for each tbsp fresh (add earlier), or a spoonful of pesto for extra basil punch.
Pro Tips
1) Marinate longer if you can but don’t let it sit forever, 15 minutes is ok but overnight makes it better. Pat the chicken very dry before you sear it or it will steam not brown, and if you want to use the leftover marinade as a sauce, boil it hard for a few minutes first to kill any raw chicken juices.
2) Always save some pasta water and add it slowly, a little splash at a time, until the sauce is silky. The starch is what helps the sauce cling, but too much water will make it thin so go slow and taste as you go.
3) Turn up the heat for the tomatoes and onions, let them blister and get some color, don’t babysit them by stirring every second. Smash a few tomatoes with the back of a spoon to thicken the sauce, and if you want a glossy finish add the butter right at the end off the heat then stir.
4) Let the chicken rest at least five minutes, then slice against the grain for tender bites. If the chicken cools down, warm the slices briefly in the pan with a little sauce instead of cooking them again, that way they stay juicy and dont get rubbery.
Tomato Basil Pasta With Balsamic Grilled Chicken Recipe
I combined sun-ripened tomatoes, fresh basil, and balsamic grilled chicken into a Tomato Basil Pasta that reimagines Pasta with Grilled Chicken as an easy, ingredient-forward weeknight centerpiece.
4
servings
758
kcal
Equipment: 1. Large mixing bowl and whisk
2. Measuring cups and spoons
3. Sharp chef’s knife and cutting board
4. Large pot for boiling pasta
5. Colander or pasta strainer
6. Heavy skillet or grill pan (for searing chicken)
7. Tongs or spatula (for flipping chicken and tossing pasta)
8. Wooden spoon or silicone spatula (for stirring sauce)
9. Instant read thermometer
10. Box grater for fresh Parmesan
Ingredients
-
12 oz pasta (penne, fusilli or spaghetti)
-
1 to 1 1/2 lb boneless skinless chicken breasts about 2 medium
-
1/3 cup balsamic vinegar
-
4 tbsp extra virgin olive oil divided
-
3 cloves garlic
-
1 tbsp honey or brown sugar optional
-
1 pint cherry tomatoes about 2 cups
-
1 small red onion
-
1/2 cup fresh basil leaves packed
-
1/2 cup freshly grated Parmesan cheese
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tsp dried oregano or Italian seasoning
-
1/4 tsp crushed red pepper flakes optional
-
2 tbsp unsalted butter optional
-
1 tbsp lemon juice optional
Directions
- Make the marinade: whisk 1/3 cup balsamic vinegar, 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tbsp honey or brown sugar if using, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes if you like heat. Put the 1 to 1 1/2 lb boneless skinless chicken breasts in the bowl, coat well and chill 15 minutes to overnight for best flavor.
- Bring a large pot of salted water to a boil and cook 12 oz pasta until just al dente according to package directions. Before draining scoop out and reserve about 1 cup of the starchy pasta water, then drain.
- While pasta cooks heat a grill or a heavy skillet over medium high heat and brush or rub the surface with the remaining 2 tbsp olive oil. Pat the chicken a bit to remove excess marinade so it wont steam.
- Grill or pan sear the chicken 5 to 8 minutes per side depending on thickness, until cooked through and an instant read thermometer reads 165 F or juices run clear. Don’t crowd the pan, work in batches if needed. Let the chicken rest 5 minutes, then slice against the grain.
- In a large skillet set over medium heat add 1 to 2 tbsp olive oil or 1 tbsp oil plus 2 tbsp unsalted butter if using. Add 1 small red onion thinly sliced and sauté until soft and starting to color, about 4 minutes.
- Add the last minced garlic clove and 1 pint cherry tomatoes, season with about 1/2 tsp kosher salt and 1/4 tsp black pepper, cook until tomatoes blister and begin to collapse, 5 to 7 minutes, mashing a few with the back of a spoon.
- Stir in 1/2 cup packed fresh basil leaves and 1 tbsp lemon juice if using, then add the drained pasta to the skillet. Toss with the tomatoes and add a splash of the reserved pasta water at a time to loosen the sauce and make it silky, you may not need the whole cup.
- Stir in 1/2 cup freshly grated Parmesan cheese until melted and coating the pasta, taste and adjust salt and pepper. If you want it richer add the optional 2 tbsp butter now and swirl until glossy.
- Plate the pasta, top with the sliced balsamic grilled chicken, sprinkle extra basil and Parmesan and a little more crushed red pepper flakes if you like. Serve right away, don’t let it sit or the pasta will soak up all the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 464g
- Total number of serves: 4
- Calories: 758kcal
- Fat: 31.4g
- Saturated Fat: 8.1g
- Trans Fat: 0.05g
- Polyunsaturated: 2g
- Monounsaturated: 15.5g
- Cholesterol: 133mg
- Sodium: 598mg
- Potassium: 958mg
- Carbohydrates: 73.4g
- Fiber: 4.1g
- Sugar: 8g
- Protein: 59g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 2.9mg
