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This zesty tomato basil pasta topped with tangy balsamic chicken combines light, summer-fresh tastes in a meal that's both satisfying and refreshing. The plump chicken soaked in tangy balsamic pairs wonderfully with sweet burst tomatoes and fragrant basil mixed through pasta, making a complete dinner that never disappoints.
I whipped up this dish when I wanted something special without spending forever in the kitchen. The balsamic-basil combo was an instant hit at my house and now shows up regularly when summer tomatoes are at their juiciest.
Ingredients
- For the Balsamic Grilled Chicken
- Boneless skinless chicken breasts: gives you clean protein that soaks up the marinade really well
- Balsamic vinegar: adds tang and helps soften the meat
- Pesto: brings in rich herb flavors
- Honey: cuts the tartness with a bit of sweetness
- Red pepper flakes: add just enough warmth to brighten everything up
- For the Tomato Basil Pasta
- Pasta of choice: any type works fine, even gluten free
- Olive oil: makes the base of our simple sauce - worth getting the good stuff
- Fresh garlic: gives that wonderful aroma - look for plump, tight cloves
- Cherry tomatoes: pop with sweetness - grab the brightest ones you can find
- Fresh basil leaves: brings that summer magic - pick ones without brown spots
- Parmesan cheese: adds savory depth - older ones pack more punch
- Balsamic glaze: for finishing touches - ties the chicken flavors into the pasta
Step-by-Step Instructions
- Marinate the Chicken:
- Mix balsamic vinegar, pesto, honey, red pepper flakes, salt and pepper in a bag. Add chicken breasts and squish everything around for even coverage. Let it sit at least an hour, but overnight works better for flavor to sink in. The balsamic doesn't just taste good - it also works to soften the meat.
- Grill the Chicken:
- Get your grill hot to about 400°F. Rub oil on the grates so nothing sticks. Throw the soaked chicken on and don't move it for 7-8 minutes until you see nice grill lines. Flip once and cook another 6-8 minutes until it hits 165°F inside. The honey and vinegar create amazing flavor as they brown up.
- Rest the Chicken:
- Put the cooked chicken on a clean plate and tent some foil over it. Let it sit for 5 minutes before cutting. This step keeps all the juicy goodness from running out when you slice it.
- Cook the Pasta:
- Fill a big pot with water, add lots of salt, and bring to a full boil. Drop in pasta and cook until it's tender but still has a bite. Don't forget to save half a cup of the cooking water before draining. Skip rinsing the pasta - that starch helps the sauce stick better.
- Create the Tomato Basil Sauce:
- Put the empty pasta pot back on medium heat and pour in olive oil. When it starts to shimmer, toss in the minced garlic and stir for about 30 seconds - watch it so it doesn't burn. Add the cut cherry tomatoes, salt, pepper, and red pepper flakes. Cook until the tomatoes get soft and juicy, about 3-4 minutes.
- Combine and Finish:
- Throw the chopped basil into the tomatoes and stir it around to wake up the flavor. Add the drained pasta to the pot and mix everything together. Splash in some of that saved pasta water to make a light sauce that coats everything nicely. That starchy water helps the oil and tomato juice come together smoothly.
- Serve and Garnish:
- Cut the chicken across the grain into strips. Fill bowls with pasta, lay chicken strips on top, sprinkle with Parmesan, and drizzle some balsamic glaze if you want. Scatter fresh basil on top for extra color and smell.
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This dish always takes me back to summer days in my grandma's garden, picking fresh basil and tomatoes with her. That basil smell instantly brings back memories of those sunny afternoons watching her make simple but perfect pasta dishes that showed me how good ingredients don't need much fussing.
Make Ahead Options
You can mix up the chicken marinade the night before and let it soak overnight for deeper flavor. I often make double the chicken and grill extra pieces for quick lunches and dinners later in the week. Cooked chicken stays good in the fridge for about 3 days and tastes great cold or warmed up gently.
Ingredient Substitutions
Feel free to switch things up based on what you've got. Chicken thighs work instead of breasts and come out juicier, just cook them a bit longer. No fresh basil around? Try spinach with a pinch of dried basil. Regular tomatoes cut up small can replace cherry tomatoes, but they might need more time to cook down. Going vegetarian? Grilled portobello mushrooms soaked in the same balsamic mix make a great chicken replacement.
Seasonal Variations
This dish really shines in late summer when tomatoes taste their best. In colder months, try cooking the tomatoes in the oven to make them sweeter. Winter versions can add hearty greens like kale or spinach for extra nutrients. Spring calls for additions like fresh peas or asparagus tips tossed in right at the end.
Serving Suggestions
This pasta stands on its own as a full meal but goes great with simple sides too. A fresh green salad with lemon dressing makes a nice contrast to the rich pasta. Some crusty bread works perfectly for soaking up leftover sauce. When having friends over, you can serve smaller amounts as a starter before a simple grilled main dish. A cool glass of Pinot Grigio or light Sangiovese goes really well with the tomato and balsamic flavors.
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Frequently Asked Questions
- → What’s the best way to grill balsamic chicken?
Let chicken soak in balsamic vinegar, honey, and seasonings before grilling on medium heat until juicy and golden.
- → Which pasta works best here?
Use spaghetti or penne for best results, but feel free to choose your favorite or even go gluten-free.
- → Can I prep it ahead of time?
Yes! Grill the chicken and cook your pasta beforehand. Put it all together and warm it when you’re ready to eat.
- → What can I use instead of Parmesan?
Try Pecorino Romano, Grana Padano, or swap with nutritional yeast to keep it dairy-free.
- → Any tips to boost the pasta sauce?
Save some of that starchy pasta water and stir it into the basil-tomato mixture while tossing for richer flavor.