Grilled Balsamic Chicken with Tomato Basil Pasta

Introduction & Inspiration

This dish is like a burst of summer on a plate! Grilled Balsamic Chicken with Tomato Basil Pasta combines incredibly juicy, flavorful chicken – marinated in a simple yet delicious balsamic, pesto, and honey mixture – with perfectly cooked pasta tossed in a light, fresh sauce of sautéed garlic, sweet cherry tomatoes, and fragrant fresh basil, finished with a touch of Parmesan cheese. It’s vibrant, satisfying, and surprisingly easy to make.

My inspiration for this recipe comes from wanting a meal that balances hearty grilled chicken with a light, fresh pasta preparation. I love how the tangy balsamic marinade complements the sweet tomatoes and aromatic basil. It feels like something you’d enjoy at a lovely Italian bistro, but made easily at home.

This meal is perfect for a weeknight dinner when you want something flavorful but not too heavy, or for dining al fresco on a warm evening. It’s a beautiful combination of grilled goodness and fresh pasta simplicity. It is a perfect healthy recipe.

Nostalgic Appeal / Comfort Factor

Grilled chicken and pasta are both staples that evoke feelings of comfort and satisfaction. The specific flavors here – balsamic vinegar, pesto, tomato, basil, garlic, Parmesan – tap into the beloved taste profile of popular Italian-American cuisine, reminding many of favorite restaurant dishes or comforting home-cooked meals.

While feeling fresh and relatively light, the combination of tender grilled chicken and pasta coated in a savory sauce provides a deep sense of satisfaction. It’s a dish that feels both familiar and slightly elevated, offering comforting flavors in a bright, appealing way.

It’s a crowd-pleasing meal that balances satisfying protein with fresh pasta and vegetables. A perfect dish to share with family.

Homemade Focus

This recipe celebrates fresh, homemade cooking. We’re creating a simple but flavorful marinade for the chicken from scratch, grilling the chicken ourselves for that perfect char and tenderness, and whipping up a quick, vibrant pasta sauce using fresh cherry tomatoes, garlic, and basil.

While the pasta itself is typically store-bought, the process of cooking it al dente and tossing it with the freshly made tomato-basil mixture is a key homemade step. Using fresh basil and garlic makes a world of difference in the final flavor compared to dried alternatives in the pasta sauce.

It’s about combining simple, fresh ingredients with straightforward cooking techniques (marinating, grilling, quick sautéing) to create a delicious and cohesive homemade meal. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a vibrant, balanced dish showcasing tangy balsamic chicken, sweet tomatoes, aromatic garlic, and fresh basil. The chicken should be tender, juicy, and infused with the slightly sweet, tangy, and herbaceous notes of the balsamic-pesto marinade.

The pasta should be cooked al dente and lightly coated (not swimming) in a sauce bursting with the flavors of sweet, slightly burst cherry tomatoes, fragrant garlic, fresh basil, and salty Parmesan, with an optional hint of heat.

The overall experience should be fresh, savory, tangy, slightly sweet, and herbaceous, with a delightful interplay between the grilled chicken and the light tomato-basil pasta. A perfect balance between flavour and texture.

Ingredient Insights

For the Balsamic Grilled Chicken:

• Boneless Skinless Chicken Breasts: The lean protein. Marinating helps keep them juicy. Pounding to an even thickness helps with even grilling.
• Balsamic Vinegar: Provides the tangy, slightly sweet base for the marinade.
• Pesto: Adds herbaceous depth (basil, garlic, Parmesan, pine nuts) and richness from the oil. Store-bought or homemade works.
• Honey: Adds a touch of sweetness to balance the vinegar and complements the pesto.
• Red Pepper Flakes: Optional, adds a subtle warmth.
• Kosher Salt & Fresh Ground Black Pepper: Essential seasonings.

For the Tomato Basil Pasta:

• Pasta: Linguine is pictured/implied from previous recipe, but recipe states 12oz uncooked pasta – any shape like penne, rotini, spaghetti, or linguine works. Gluten-free if needed.
• Olive Oil: For sautéing the garlic and tomatoes. Extra virgin recommended.
• Garlic (Minced or Grated): Provides essential aromatic flavor base for the pasta sauce. Fresh is key.  
• Cherry Tomatoes (Halved): Burst slightly when cooked, releasing sweetness and juices to form the light sauce. Grape tomatoes also work.
• Fresh Basil Leaves (Chopped): The defining fresh herb flavor. Added at the end to maintain its bright flavor.
• Red Pepper Flakes (Pinch): Optional, adds subtle heat to the pasta.
• Kosher Salt & Fresh Ground Black Pepper: To season the pasta dish.
• Shredded Parmesan Cheese: Adds salty, umami flavor and helps bind the light sauce to the pasta. Use freshly shredded/grated if possible.
• Balsamic Glaze & Extra Basil (Optional Garnish): Balsamic glaze (thickened balsamic vinegar, store-bought or homemade) adds an intense sweet-tangy finish.

Essential Equipment

• Freezer Bag or Bowl: For marinating the chicken.
• Grill (Outdoor or Indoor Grill Pan): For cooking the chicken. A regular skillet can also be used.
• Large Pot: For boiling pasta.
• Colander: For draining pasta.
• Large Skillet or Pan: For making the tomato basil pasta sauce and tossing with pasta. Needs to be large enough to hold cooked pasta.
• Tongs: For handling chicken on the grill/pan.
• Knife & Cutting Board: For slicing chicken, mincing/grating garlic, halving tomatoes, chopping basil.
• Measuring Cups & Spoons:
• Grater: For Parmesan cheese.

Ingredients

(Based on 1x column)

Balsamic Grilled Chicken:

• ▢ 1 pound boneless skinless chicken breasts
• ▢ 2 tablespoons balsamic vinegar
• ▢ 1 tablespoon pesto (store-bought or homemade)
• ▢ 1 teaspoon honey
• ▢ Pinch red pepper flakes (optional)
• ▢ Kosher salt and fresh ground black pepper to taste

Tomato Basil Pasta:

• ▢ 12 ounces uncooked pasta (e.g., linguine, penne, rotini)
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic, minced or grated
• ▢ 2 cups cherry tomatoes, halved
• ▢ 2 tablespoons chopped fresh basil leaves
• ▢ Pinch of red pepper flakes (optional)
• ▢ Kosher salt and fresh ground black pepper to taste
• ▢ 3 tablespoons shredded Parmesan cheese (plus more for serving)

Optional Garnish:

• ▢ Balsamic glaze
• ▢ Extra chopped fresh basil

Step-by-Step Instructions

1. Marinate the Chicken:

• Place the chicken breasts in a freezer bag or a shallow dish.
• In a small bowl, whisk together the balsamic vinegar, pesto, honey, pinch of red pepper flakes (if using), kosher salt, and fresh ground black pepper.
• Pour the marinade over the chicken. Seal the bag (pressing out air) or cover the dish. Massage the marinade into the chicken.
• Let the chicken marinate at room temperature for at least 1 hour, or preferably refrigerate for longer (up to overnight) for deeper flavor.

2. Cook the Pasta:

• When ready to cook, bring a large pot of salted water to a rolling boil.
• Add the pasta and cook according to package directions until al dente (tender but still firm to the bite).  
• Important: Reserve about 1/2 cup of the starchy pasta water before draining. Drain the pasta and set aside.

3. Grill the Chicken:

• While the pasta cooks, preheat your grill (outdoor or indoor grill pan) to approximately 400°F (200°C). Clean and oil the grates.  
• Remove the chicken from the marinade, letting excess drip off (discard leftover marinade).
• Place the chicken on the hot grill. Cook for approximately 7-8 minutes per side, flipping once. Cooking time will vary depending on the thickness of the chicken breasts. Ensure the internal temperature reaches 165°F (74°C).
• Remove the grilled chicken from the grill and transfer it to a clean cutting board. Let it rest for at least 5 minutes before slicing. This is crucial for keeping it juicy.

4. Make the Tomato Basil Pasta Sauce:

• While the chicken rests, heat the 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the minced or grated garlic and the pinch of red pepper flakes (if using). Sauté for about 30-60 seconds until fragrant – be careful not to burn the garlic.
• Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for about 3-5 minutes, until the tomatoes just begin to soften and burst slightly, releasing their juices.
• Stir in the chopped fresh basil leaves, kosher salt, and fresh ground black pepper to taste.

5. Combine Pasta and Sauce:

• Add the drained cooked pasta to the skillet with the tomato-basil mixture.
• Add the 3 tablespoons of shredded Parmesan cheese.
• Toss everything together well to coat the pasta. If the pasta seems dry, add a splash (1-2 tablespoons at a time) of the reserved starchy pasta water to help create a light sauce.

6. Slice Chicken and Serve:

• Slice the rested grilled chicken thinly against the grain.
• Serve the Tomato Basil Pasta in bowls or on plates. Top the pasta generously with the sliced Balsamic Grilled Chicken.
• Optional Garnishes: Drizzle with balsamic glaze and sprinkle with extra chopped fresh basil and more Parmesan cheese, if desired. Serve immediately.

Troubleshooting

• Chicken Dry: Overcooked on the grill, or breasts too thick/uneven. Use a meat thermometer (165°F/74°C). Pound chicken to even thickness. Resting is essential.
• Pasta Sticky/Clumpy: Overcooked, or sat too long after draining without being tossed with sauce. Cook only to al dente. Use reserved pasta water to loosen sauce and coat noodles.
• Sauce Too Dry: Not enough olive oil, or tomatoes didn’t release enough juice, or didn’t reserve/use pasta water. Add reserved pasta water gradually until desired consistency.
• Sauce Too Oily: Too much olive oil used initially.
• Flavor Bland: Needs more salt, pepper, garlic, or fresh basil. Ensure ripe tomatoes were used. Add more Parmesan.

Tips and Variations

• Marinating Time: At least 1 hour is good, but several hours or overnight yields deeper flavor in the chicken.
• Resting Chicken: Crucial step! Allows juices to redistribute, resulting in tender chicken.
• Pasta Water: Don’t forget to reserve some! The starchy water helps emulsify the light sauce and coat the pasta beautifully.
• Fresh Basil: Add basil at the very end of cooking the sauce to preserve its fresh flavor and bright color.
• Add Veggies: Sauté sliced zucchini, mushrooms, or add fresh spinach to the pasta along with the tomatoes.
• Cheese: Add small fresh mozzarella balls (bocconcini) to the warm pasta to melt slightly.
• Different Protein: Grilled shrimp or Italian sausage would also pair well with the tomato basil pasta.
• Indoor Cooking: If no grill, cook chicken in a hot skillet or grill pan on the stovetop for similar times until cooked through.

Serving and Pairing Suggestions

• Serve Warm: Best enjoyed immediately when chicken and pasta are warm.
• Complete Meal: A balanced dish with protein, carbs, and vegetables/fruit.
• With Crusty Bread: Great for soaking up any remaining sauce or tomato juices.
• Side Salad: A simple arugula salad with a lemon vinaigrette complements the dish.
• Wine Pairing: Pairs well with light-bodied white wines like Pinot Grigio or Sauvignon Blanc, or a dry Rosé.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on pasta type, chicken size, oil/cheese amount.)

• Calories: 500-650
• Fat: 18-28g
• Saturated Fat: 4-8g
• Cholesterol: 90-130mg
• Sodium: 500-800mg+ (depending on salt added, pesto, Parmesan)
• Total Carbohydrates: 45-60g
• Dietary Fiber: 3-6g
• Sugars: 6-10g
• Protein: 35-45g

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Recipe Summary and Q&A

Summary: This dish features boneless, skinless chicken breasts marinated in balsamic vinegar, pesto, and honey, then grilled until cooked through. It’s served sliced over pasta that has been tossed in a quick pan sauce made with olive oil, garlic, halved cherry tomatoes, fresh basil, and Parmesan cheese. The process involves marinating and grilling chicken, cooking pasta, making a fresh pan sauce, tossing the pasta, slicing the chicken, and assembling the plates.  

Q&A:

• Q: Can I bake the chicken instead of grilling?
  • A: Yes. Marinate as directed, then bake on a baking sheet at 400°F (200°C) for about 20-25 minutes, or until cooked through (165°F/74°C). You won’t get the grill marks/char, but it will still be flavorful.
• Q: What kind of pesto should I use?
  • A: Standard basil pesto (either store-bought or homemade) works perfectly and complements the balsamic and tomato flavors.
• Q: Can I use different kinds of tomatoes?
  • A: Cherry or grape tomatoes (halved) work best because they burst slightly and create a light sauce quickly. You could use diced larger tomatoes, but the texture and cooking time might differ slightly.
• Q: How important is reserving the pasta water?
  • A: It’s quite helpful for this type of light pan sauce. The starchy water helps to thin the sauce slightly while also helping it cling better to the pasta, creating a better emulsion than plain water would.