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This tomato basil pasta with balsamic grilled chicken has become my summer go-to when I want something that feels both light and satisfying. The combination of juicy cherry tomatoes, fragrant basil, and tangy balsamic-marinated chicken creates a meal that's impressive enough for guests yet simple enough for weeknights.
I first made this recipe when my garden was overflowing with cherry tomatoes and basil. Now it's requested at nearly every summer gathering we host, and even my picky nephew asks for seconds.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and become incredibly tender when marinated in balsamic
- Balsamic vinegar: adds sweet tanginess that caramelizes beautifully on the grill
- Pesto: in the marinade infuses the chicken with herb flavor without additional work
- Cherry tomatoes: offer sweet bursts of flavor use the ripest ones you can find
- Fresh basil leaves: bring aromatic freshness look for vibrant green leaves without brown spots
- Pasta of choice: works with any variety including gluten free options
- Parmesan cheese: adds savory depth always opt for freshly shredded over pre packaged
- Olive oil: creates the base for the light sauce use a good quality one for best flavor
- Garlic: enhances every other flavor component fresh is significantly better than jarred
Step-by-Step Instructions
- Marinate the Chicken:
- Combine balsamic vinegar, pesto, honey, and seasonings in a bag with chicken breasts. Make sure each piece is thoroughly coated. This can be done up to 24 hours in advance, with longer marination yielding more flavorful results. The acid in the balsamic works to tenderize the meat while the pesto infuses herbs and garlic notes.
- Grill the Chicken:
- Preheat your grill to medium high heat (around 400°F). Place marinated chicken directly on oiled grates. Cook for approximately 7 8 minutes on the first side until you see nice grill marks and caramelization from the balsamic. Flip and cook another 6 8 minutes until the internal temperature reaches 165°F. The honey in the marinade helps create that wonderful char.
- Rest the Chicken:
- Transfer grilled chicken to a cutting board and let it rest untouched for at least 5 minutes. This crucial step allows juices to redistribute throughout the meat rather than spilling out when cut. A properly rested chicken will be noticeably juicier.
- Cook the Pasta:
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Remember to reserve half a cup of the starchy cooking water before draining. This water acts as a thickener and helps the sauce cling to the pasta.
- Prepare the Tomato Basil Sauce:
- Heat olive oil in the same pot used for pasta. Add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it. Add halved cherry tomatoes along with salt, pepper, and red pepper flakes. Cook until tomatoes soften and begin to release their juices, creating a light fresh sauce.
- Combine and Serve:
- Return pasta to the pot with the tomato mixture. Add chopped fresh basil and toss everything together with splashes of reserved pasta water to create a silky sauce. Top with sliced balsamic chicken, freshly grated Parmesan, and optional balsamic glaze for an extra flavor boost.
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The fresh basil is truly the star ingredient here. I grow several varieties in my garden, but sweet Genovese basil works particularly well in this recipe. My favorite memory with this dish was serving it for an impromptu backyard dinner with neighbors during a power outage. We grilled everything outdoors, and everyone still talks about that magical evening.
Make Ahead Options
This recipe offers excellent flexibility for busy schedules. The chicken can be marinated up to 24 hours in advance, developing deeper flavor the longer it sits. You can also grill the chicken earlier in the day and refrigerate it, then simply slice and warm it briefly before adding to the hot pasta. The tomato basil sauce portion comes together so quickly that I recommend making it fresh just before serving for the brightest flavor.
Perfect Substitutions
No grill? No problem! This chicken works beautifully in a grill pan or even baked in the oven at 375°F for about 25 minutes. For a vegetarian version, substitute grilled portobello mushrooms marinated in the same balsamic mixture. They provide a meaty texture and absorb the marinade wonderfully. During winter months when fresh basil is expensive, you can use a smaller amount of basil supplemented with fresh parsley, or even a dollop of additional pesto stirred into the hot pasta.
Serving Suggestions
This pasta dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a more substantial meal, add garlic bread or rosemary focaccia on the side. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the acidity of the tomatoes and balsamic perfectly. For a beautiful presentation, serve family style on a large platter with the sliced chicken arranged on top of the pasta and a drizzle of balsamic glaze creating an appetizing visual contrast.
Cultural Context
This recipe draws inspiration from classic Italian summer cooking where simple, fresh ingredients shine. In Italy's warm southern regions, pasta dishes often feature uncooked or barely cooked tomato sauces that highlight the quality of peak season produce. The addition of balsamic is a nod to the Emilia Romagna region, famous for its traditional aged balsamic vinegar. While not strictly authentic, this adaptation maintains the Italian philosophy of letting exceptional ingredients speak for themselves.
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Common Questions
- → Can I make this dish ahead of time?
Yes! You can marinate the chicken overnight for more flavor. The pasta component is best made fresh, but you can grill the chicken ahead of time and reheat it when serving. Keep the components separate until ready to serve for best results.
- → What sides pair well with this pasta dish?
A simple green salad with a light vinaigrette, garlic bread, or roasted vegetables like zucchini or asparagus complement this dish beautifully. For a complete Italian-inspired meal, consider starting with bruschetta or a small antipasto platter.
- → Can I use dried basil instead of fresh?
Fresh basil provides the best flavor for this dish, but if unavailable, you can substitute with 2 teaspoons of dried basil. Add dried basil earlier in the cooking process (with the tomatoes) rather than at the end to allow the flavor to develop.
- → How do I make balsamic glaze if I don't have it?
To make homemade balsamic glaze, simmer 1 cup of balsamic vinegar with 2 tablespoons of honey in a small saucepan over medium heat until reduced by half and thick enough to coat the back of a spoon (about 15-20 minutes). Let cool before using.
- → What pasta shapes work best for this recipe?
Medium pasta shapes that can hold the sauce work best, such as penne, fusilli, farfalle (bow-tie), or linguine. For a lighter option, you could also use zucchini noodles or a combination of pasta and vegetables.
- → Can I make this dish without a grill?
Absolutely! You can cook the marinated chicken in a cast-iron skillet or grill pan over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F. You could also bake it in the oven at 425°F for 20-25 minutes.