Tomato Basil Balsamic Chicken Pasta

This tomato basil pasta with balsamic grilled chicken brings together fragrant herbs, juicy tomatoes, and perfectly grilled chicken for a meal that feels both satisfying and light. The combination of fresh ingredients creates a dish that works beautifully for both weeknight dinners and casual entertaining.

I first made this recipe during a particularly hectic week when I needed something impressive yet easy. The combination of the balsamic marinade with the fresh tomato basil pasta quickly became my go to solution whenever guests are coming over with little notice.

Ingredients

• Boneless skinless chicken breasts: forms the protein foundation for this dish providing a perfect canvas for the balsamic marinade
• Balsamic vinegar: adds tangy sweetness that caramelizes beautifully when grilled
• Pesto: contributes instant herbal complexity to the marinade saving you chopping time
• Pasta of choice: use whatever shape holds sauce well regular or gluten free both work perfectly
• Cherry tomatoes: bring bright acidity and burst when cooked creating a natural sauce
• Fresh basil leaves: are essential for that authentic Italian aroma choose bright green unwilted leaves
• Parmesan cheese: adds the perfect salty nutty finish look for freshly grated rather than pre packaged

Step-by-Step Instructions

Marinate the Chicken:

Combine balsamic vinegar pesto honey and seasonings in a bag with chicken breasts. Really massage the marinade into the chicken making sure every part is coated. Let this marinate for at least an hour though overnight delivers the most flavor development. The acid in the balsamic begins to tenderize the chicken while the pesto infuses it with herbs.

Grill to Perfection:

Preheat your grill to that sweet spot of 400°F where chicken cooks through without burning. Oil those grates generously to prevent sticking. Place chicken down and resist the urge to move it for a full 7 minutes to develop those beautiful grill marks. Flip once and finish cooking until the internal temperature reaches exactly 165°F. The honey in the marinade will create gorgeous caramelization.

Rest the Chicken:

This step might seem skippable but it makes all the difference. Let that chicken rest untouched for 5 minutes after grilling. During this time the juices redistribute throughout the meat ensuring every bite stays moist. If you cut too soon all those flavorful juices will run out onto your cutting board instead of staying in the chicken.

Create the Pasta Base:

Cook pasta to al dente paying attention to the package time. Reserve some of that starchy cooking water before draining this is your secret weapon for creating a silky sauce. The pasta water contains starch that will help emulsify the olive oil and tomato juices into a cohesive sauce that clings to every piece of pasta.

Build the Sauce:

Sauté garlic just until fragrant being careful not to brown it as this creates bitterness. Add those cherry tomatoes and watch the magic happen as they soften and release their juices. This creates the foundation of your sauce with no heavy ingredients. The red pepper flakes add gentle heat that builds with each bite. Fresh basil goes in at the end to maintain its aromatic qualities.

Combine and Serve:

Toss everything together adding pasta water as needed to create the perfect consistency. Slice that rested chicken against the grain for maximum tenderness. Layer the pasta and chicken on the plate finishing with a drizzle of balsamic glaze that ties everything together visually and flavor wise.

Save

The balsamic vinegar is truly the hero ingredient here. My Italian grandmother always said the quality of your vinegar determines the quality of your dish. I remember watching her reduce balsamic on the stove until it became syrupy and how she would use just a few drops to transform simple ingredients into something spectacular. This recipe captures that same magic.

Flavor Variations

This recipe welcomes creative adaptations based on what you have available. Replace the chicken with shrimp for a quicker cooking protein that pairs beautifully with the tomato basil base. The shrimp will need just 2 minutes per side on the grill. Alternatively vegetarians can substitute grilled portobello mushrooms marinated in the same balsamic mixture for a meaty texture without the meat.

Make Ahead Tips

The chicken can be marinated up to 24 hours in advance making this perfect for planning ahead. In fact longer marination only improves the flavor profile. You can also prep the entire dish through cooking and store components separately in the refrigerator for up to 3 days. Reheat the pasta with a splash of water in a skillet and warm the chicken separately to avoid overcooking it.

Serving Suggestions

This versatile dish pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens complement the sweet balsamic notes in the chicken. For a more substantial meal add a side of garlic bread to soak up every bit of the tomato basil sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing cutting through the richness with bright acidity.

Recipe FAQs

→ Can I make this pasta dish ahead of time?

Yes, you can prepare components ahead of time. Marinate the chicken overnight, and cook it up to a day in advance. The pasta is best made fresh, but you can prepare the tomato basil mixture ahead and reheat it gently before tossing with freshly cooked pasta. Add a splash of pasta water when reheating to maintain the silky texture.

→ What pasta shapes work best with this dish?

Medium shapes like penne, fusilli, farfalle (bow ties), or rigatoni work beautifully as they catch the light tomato sauce in their crevices. Long pasta like spaghetti or linguine also pairs nicely. Choose based on your preference, as the flavor combination works with virtually any shape.

→ Can I substitute the balsamic vinegar?

While balsamic vinegar provides a distinctive sweet-tangy flavor that's ideal for this dish, you could substitute red wine vinegar mixed with a touch of honey or maple syrup. For a different flavor profile, you might try a lemon-herb marinade with lemon juice, olive oil, and herbs.

→ How can I make this dish vegetarian?

For a vegetarian version, skip the chicken and add protein by incorporating white beans, chickpeas, or pan-fried halloumi cheese. You could also add grilled portobello mushrooms marinated in the same balsamic mixture for a meaty texture and similar flavor profile.

→ What's the best way to reheat leftovers?

Reheat leftovers gently in a skillet over medium-low heat with a splash of water or broth to restore moisture. Cover the pan to help steam the pasta back to life. Alternatively, microwave at 70% power with a damp paper towel over the dish to prevent drying out. The flavors often develop overnight, making leftovers especially delicious.

→ What side dishes pair well with this pasta?

This pasta pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. Garlic bread or focaccia makes an excellent accompaniment for soaking up the flavorful sauce. For a complete meal, consider starting with an antipasto platter or a light soup like minestrone.