Description
A flavorful and wholesome meal featuring balsamic grilled chicken served over a vibrant tomato basil pasta. The dish combines juicy, marinated chicken breasts with pasta tossed in a garlicky tomato sauce, fresh basil, and Parmesan cheese, finished with an optional balsamic glaze for extra richness.
Ingredients
Scale
Balsamic Grilled Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon honey
- Pinch red pepper flakes
- Kosher salt and fresh ground black pepper to taste
Tomato Basil Pasta
- 12 ounces uncooked pasta (gluten-free if needed)
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 2 cups halved cherry tomatoes
- 2 tablespoons chopped fresh basil leaves
- Pinch of red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons shredded Parmesan cheese
- Balsamic glaze and extra chopped basil for garnish (optional)
Instructions
- Marinate the Chicken – In a resealable bag, combine the chicken breasts, balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and black pepper. Seal and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Grill the Chicken – Preheat the grill to medium-high heat. Remove the chicken from the marinade, discarding any leftover liquid. Grill the chicken for 6-7 minutes on each side or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest.
- Cook the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water and then drain the pasta.
- Sauté Garlic and Tomatoes – In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the halved cherry tomatoes, red pepper flakes, salt, and black pepper. Cook for 5-7 minutes until tomatoes are softened and begin to release their juices.
- Add Basil and Combine – Stir in the chopped fresh basil into the tomato mixture. Toss the cooked pasta into the skillet with the tomatoes, adding a splash of reserved pasta water as needed to create a light sauce that coats the pasta evenly.
- Serve – Plate the tomato basil pasta topped with sliced balsamic grilled chicken breasts. Sprinkle with shredded Parmesan cheese and drizzle with balsamic glaze if desired. Garnish with extra chopped basil for a fresh finish.
Notes
- For extra flavor, marinate the chicken overnight.
- Use gluten-free pasta to accommodate dietary restrictions.
- Balsamic glaze adds a sweet tangy finish but is optional.
- Adjust red pepper flakes according to preferred spice level.
- Reserve pasta water is essential for a silky sauce consistency.
