Grilled Balsamic Chicken with Tomato Basil Pasta
Enjoy a fresh and flavorful meal with Grilled Balsamic Chicken and Tomato Basil Pasta! Features juicy marinated grilled chicken served over pasta tossed with cherry tomatoes, garlic, and fresh basil.
Ingredients
(Based on 1x column)
Balsamic Grilled Chicken:
- ▢ 1 pound boneless skinless chicken breasts
- ▢ 2 tablespoons balsamic vinegar
- ▢ 1 tablespoon pesto (store-bought or homemade)
- ▢ 1 teaspoon honey
- ▢ Pinch red pepper flakes (optional)
- ▢ Kosher salt and fresh ground black pepper to taste
Tomato Basil Pasta:
- ▢ 12 ounces uncooked pasta (e.g., linguine, penne, rotini)
- ▢ 2 tablespoons olive oil
- ▢ 2 cloves garlic, minced or grated
- ▢ 2 cups cherry tomatoes, halved
- ▢ 2 tablespoons chopped fresh basil leaves
- ▢ Pinch of red pepper flakes (optional)
- ▢ Kosher salt and fresh ground black pepper to taste
- ▢ 3 tablespoons shredded Parmesan cheese (plus more for serving)
Optional Garnish:
- ▢ Balsamic glaze
- ▢ Extra chopped fresh basil
Instructions
1. Marinate the Chicken:
- Place the chicken breasts in a freezer bag or a shallow dish.
- In a small bowl, whisk together the balsamic vinegar, pesto, honey, pinch of red pepper flakes (if using), kosher salt, and fresh ground black pepper.
- Pour the marinade over the chicken. Seal the bag (pressing out air) or cover the dish. Massage the marinade into the chicken.
- Let the chicken marinate at room temperature for at least 1 hour, or preferably refrigerate for longer (up to overnight) for deeper flavor.
2. Cook the Pasta:
- When ready to cook, bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente (tender but still firm to the bite).
- Important: Reserve about 1/2 cup of the starchy pasta water before draining. Drain the pasta and set aside.
3. Grill the Chicken:
- While the pasta cooks, preheat your grill (outdoor or indoor grill pan) to approximately 400°F (200°C). Clean and oil the grates.
- Remove the chicken from the marinade, letting excess drip off (discard leftover marinade).
- Place the chicken on the hot grill. Cook for approximately 7-8 minutes per side, flipping once. Cooking time will vary depending on the thickness of the chicken breasts. Ensure the internal temperature reaches 165°F (74°C).
- Remove the grilled chicken from the grill and transfer it to a clean cutting board. Let it rest for at least 5 minutes before slicing. This is crucial for keeping it juicy.
4. Make the Tomato Basil Pasta Sauce:
- While the chicken rests, heat the 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced or grated garlic and the pinch of red pepper flakes (if using). Sauté for about 30-60 seconds until fragrant – be careful not to burn the garlic.
- Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for about 3-5 minutes, until the tomatoes just begin to soften and burst slightly, releasing their juices.
- Stir in the chopped fresh basil leaves, kosher salt, and fresh ground black pepper to taste.
5. Combine Pasta and Sauce:
- Add the drained cooked pasta to the skillet with the tomato-basil mixture.
- Add the 3 tablespoons of shredded Parmesan cheese.
- Toss everything together well to coat the pasta. If the pasta seems dry, add a splash (1-2 tablespoons at a time) of the reserved starchy pasta water to help create a light sauce.
6. Slice Chicken and Serve:
- Slice the rested grilled chicken thinly against the grain.
- Serve the Tomato Basil Pasta in bowls or on plates. Top the pasta generously with the sliced Balsamic Grilled Chicken.
- Optional Garnishes: Drizzle with balsamic glaze and sprinkle with extra chopped fresh basil and more Parmesan cheese, if desired. Serve immediately.