Balsamic Chicken Pasta is a dish that sings with summer flavors. Juicy grilled chicken combines with fresh tomatoes and basil for a meal that you’ll want to savor. It’s light, tangy, and just so satisfying!
This recipe addresses dry grilled chicken, bland pasta, and the difficulty of chopping fresh basil by incorporating marination, reserved pasta water, and the chiffonade technique.
I’ve spent many nights worrying about dry, overcooked chicken or bland pasta. But this recipe solves those problems by marinating the chicken in balsamic vinegar and using pasta water to help create a delicious sauce. It’s a win-win!
This recipe is not only quick but also straightforward. In less than an hour, your kitchen can be filled with the mouthwatering aroma of grilled chicken and tomatoes, while you enjoy a lovely meal that feels like a special occasion. Prep takes 15 minutes and cooking just 23 more!
If you need something a bit different to serve with this, try making Quick Shrimp Aglio E Olio Pasta, which is another tasty option.
Why You Will Love This Recipe
- Fresh and Flavorful , This dish showcases summer’s best flavors through fresh tomatoes and basil, giving you a light and bright meal that feels like sunshine on a plate.
- Moist and Tender Chicken , The marination in balsamic vinegar not only adds flavor but keeps the chicken juicy, solving the common problem of dry grilled chicken.
- Quick and Easy , With just under an hour from start to finish, this recipe is perfect for busy weeknights when you still want something home-cooked and satisfying.
- Meal Prep Friendly , While it tastes best fresh, it stores well for a couple of days, making it a convenient option for lunches or easy dinners throughout the week.
Ingredient Notes
- Boneless Skinless Chicken Breasts: This is the star of your dish, bringing a satisfying texture. Look for ones that feel firm and fresh. You can also swap it for turkey if you’d like a change!
- Balsamic Vinegar: It adds that amazing tangy depth to the chicken. Opt for a good quality one for the best results. If you’re out, red wine vinegar can work in a pinch!
- Uncooked Pasta: This is what ties everything together! Fresh or dried pasta will do, just keep an eye on the cooking time. Whole grain pasta is a fine alternative if you want a change.
- Garlic: No dish feels complete without garlic! It adds a lovely fragrance and kick. Fresh is always best, but you can use garlic powder as an alternative if needed.
- Cherry Tomatoes: These little gems bring sweetness and color to your pasta. Go for bright, firm ones. Subbing with grape tomatoes is totally acceptable for this recipe!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If chicken tends to be tough, marinating for at least one hour can help lock in moisture and flavor.
- When the pasta sauce seems watery, reserving less pasta water or allowing the sauce to reduce longer will thicken it up.
- If tomatoes lack flavor, consider using fresh, in-season tomatoes or adding a pinch of sugar to brighten their taste.
- If basil is tricky to chop, using the chiffonade technique will make preparation quick and easy.
- For those sensitive to gluten, using gluten-free pasta ensures everyone can enjoy this dish without worry.
Serving Suggestions
- Serve chicken pasta alongside garlic bread to complement the meal. Pair it with a light salad to enhance freshness and flavor.
- This chicken pasta works well in other recipes such as pasta salads or layered casseroles. Experiment by adding grilled vegetables or roasted chicken for more variety.
- Drizzle balsamic glaze on the pasta before serving to add a robust flavor. Consider a sprinkle of fresh herbs to brighten the dish.
Storage Guidelines
- To keep your chicken pasta fresh, follow these storage tips:
- Room Temperature: Store chicken pasta in an airtight container at room temperature for up to 2 days.
- Refrigeration: If needed, refrigerate chicken pasta in an airtight container for up to 5 days.
- Freezing: Wrap chicken pasta in plastic wrap then place it in a freezer bag. Freeze for up to 3 months. To enjoy, thaw in the refrigerator overnight.
Recipe Variations
- You can use shrimp or tofu instead of chicken for a fresh take on this pasta dish.
- Add 1 teaspoon of Italian seasoning or 1 tablespoon of fresh basil for added flavor.
- Either zucchini or bell peppers can be included to introduce more texture and taste.
- If you want to serve larger portions, scale up to 2 pounds of chicken and 24 ounces of pasta.
More Similar Recipes
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Tomato Basil Pasta with Balsamic Grilled Chicken
A flavorful dish featuring grilled chicken marinated in balsamic vinegar, served over gluten-free pasta with fresh tomatoes and basil.
Equipment
- Grill or grill pan
- Pot or pan for cooking pasta
- Resealable bag
Ingredients
- 1 pound boneless skinless chicken breasts (453.6 grams)
- 2 tablespoons balsamic vinegar (30 milliliters)
- 1 tablespoon pesto (15 milliliters)
- 1 tablespoon honey (15 milliliters)
- red pepper flakes Pinch
- Kosher salt and fresh ground black pepper to taste
- 12 ounces uncooked pasta (340 grams), gluten-free if needed
- 2 tablespoons olive oil (30 milliliters)
- 2 cloves garlic minced or grated
- 2 cups halved cherry tomatoes (300 grams)
- 2 tablespoons chopped fresh basil leaves (8 grams)
- 3 tablespoons shredded Parmesan cheese (12 grams)
- Balsamic glaze and extra chopped basil for garnish (optional)
Instructions
- Start by mixing balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper in a bowl until well-blended and smelling tangy. Place the chicken in a resealable bag and pour the marinade over it. Let it soak in the marinade for at least 1 hour.
- Boil a pot of salted water and add your uncooked pasta, stirring occasionally. Cook until al dente, which will take about 8 to 10 minutes. Reserve 1 cup (240 milliliters) of pasta water before draining the pasta and then drain it.
- Heat olive oil in a grill pan over medium heat. Add the marinated chicken to the pan. Cook for about 6 to 7 minutes on each side, or until the chicken is golden brown and no longer pink inside. Make sure not to overcook to avoid dryness.
- In the same pan used for grilling chicken, add minced garlic. Cook for about 1 minute until fragrant. Then add the halved cherry tomatoes and a pinch of red pepper flakes. Stir until the tomatoes soften and burst, about 2 to 3 minutes.
- Mix in the drained pasta and toss it with the garlic-tomato blend. If the pasta seems dry, slowly pour in reserved pasta water until the desired consistency is reached. Keep the heat low to prevent sticking.
- Add chopped fresh basil and gently mix, allowing the heat to bring out the aroma. Avoid cooking the basil too long; it should remain vibrant.
- Plate the pasta and top with shredded Parmesan cheese. Drizzle with balsamic glaze and sprinkle extra basil if desired before serving.
Notes
Storage Tips: The pasta tastes best the day it is made but can be stored in an airtight container in the refrigerator for a couple of days. When reheating, you may need to add some liquid to prevent it from drying out.
Expert Tips: Marinating the chicken for at least 1 hour helps lock in moisture and flavor. If the pasta sauce seems too watery, reserve less pasta water or let the sauce reduce longer to thicken it up. Use fresh, in-season tomatoes for the best flavor, or consider adding a pinch of sugar if they lack sweetness. For easy preparation, use the chiffonade technique to chop the basil.
Reheating Instructions: Reheat in a pan over medium heat, adding a splash of water or broth as needed to maintain moisture, cooking until thoroughly warmed through, about 5 minutes.
Serving Suggestions: Serve with a side of garlic bread for a complete meal. Pair with a light salad to enhance freshness, and drizzle with extra balsamic glaze before serving for added flavor.
Recipe Variations: You can substitute different proteins like shrimp or tofu for variety. Add spinach or arugula for extra greens and nutrition. Incorporate other seasonal vegetables like zucchini for added texture and flavor.
Ingredient Notes: Choose boneless skinless chicken breasts for best results in grilling. Ensure pasta is gluten-free if required. Use 12 ounces (340 grams) for best balance with other ingredients. For cheese, avoid overloading to maintain the dish’s balance.
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