I can never resist the way juicy balsamic grilled chicken lands over glossy tomato basil pasta with just the right hit of tang, sweetness, and fresh herb flavor. This is the kind of dinner that looks restaurant-worthy but still feels totally doable on a busy night.
I’m obsessed with Tomato Basil Pasta with Balsamic Grilled Chicken because it hits that sweet spot between punchy and fresh without trying too hard. I love the tang from balsamic vinegar against juicy cherry tomatoes, especially when every bite has that glossy, saucy, just-tossed feel.
It tastes bold, bright, and a little messy in the best way. And honestly, I keep coming back to it because it feels like the pasta I want after a long day, but still crave on a lazy weekend.
Big flavor. No fuss.
Just fork-twirling, plate-scraping, “why didn’t I make more?” energy.
Ingredients
- Pasta makes it cozy and filling, like the weeknight dinner you actually wanted.
- Chicken adds lean protein, so this doesn’t feel like just a carb party.
- Balsamic brings tangy sweetness that makes the grilled chicken taste extra bold.
- Olive oil keeps the marinade juicy and helps everything feel silky, not dry.
- Garlic gives that savory kick you’ll smell before dinner even hits the table.
- Dijon mustard adds a little zip without making things taste too mustardy.
- Honey balances the tang, so the chicken gets that sweet-savory thing going.
- Cherry tomatoes bring juicy pops of freshness, especially when they get a little soft.
- Basil keeps it bright and summery, even if you’re eating in sweatpants.
- Parmesan adds salty, nutty goodness that clings to every bite.
- Red pepper flakes add gentle heat, not a full spicy meltdown.
- Plus, shallot adds a mild oniony bite that makes the pasta feel more put-together.
Ingredient Quantities
- 12 ounces pasta (penne or spaghetti)
- 1 1/2 pounds boneless skinless chicken breasts
- 1/3 cup balsamic vinegar
- 1/4 cup extra virgin olive oil for marinade
- 2 to 3 tablespoons extra virgin olive oil for pasta and finishing
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, roughly torn or chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 small shallot, finely chopped
How to Make this
1. In a bowl whisk together 1/3 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon honey, kosher salt and freshly ground black pepper to taste; add the chicken breasts and marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Bring a large pot of salted water to a boil and cook 12 ounces pasta (penne or spaghetti) until al dente according to package directions, reserving 1 cup pasta cooking water before draining.
3. While the pasta cooks, heat a grill or grill pan over medium high heat and brush with a little oil; remove chicken from the marinade, letting excess drip off, and grill until cooked through and internal temperature reaches 165 F, about 6 to 8 minutes per side depending on thickness.
4. Transfer grilled chicken to a cutting board and let rest 5 minutes before slicing thinly.
5. In a large bowl combine 2 cups halved cherry tomatoes, 1 cup torn or chopped fresh basil, 1/2 cup freshly grated Parmesan, 1/4 teaspoon crushed red pepper flakes, and optional 1 small finely chopped shallot.
6. Add 2 to 3 tablespoons extra virgin olive oil for the pasta and 1 to 2 cloves worth of the minced garlic from the ingredient list if you prefer a stronger garlic note; season with kosher salt and freshly ground black pepper to taste.
7. Add the hot drained pasta to the tomato and basil mixture and toss, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the pasta nicely.
8. Taste and adjust seasoning with more salt, pepper or red pepper flakes as desired, and stir in a little more olive oil if the pasta seems dry.
9. Divide the pasta among plates or a serving platter and top with sliced balsamic grilled chicken.
10. Finish with extra torn basil leaves, a sprinkle of grated Parmesan, and a drizzle of olive oil before serving.
Equipment Needed
1. Large mixing bowl (for marinade and tossing pasta)
2. Whisk and measuring cups and spoons
3. Shallow dish or resealable plastic bag for marinating chicken
4. Large pot and colander for cooking and draining pasta
5. Grill or grill pan and a pair of tongs
6. Instant read thermometer
7. Cutting board and a chef s knife
8. Large serving bowl or platter for the pasta
9. Cheese grater for Parmesan
10. Small bowl or spoon for mixing finishing olive oil and seasonings
FAQ
Tomato Basil Pasta With Balsamic Grilled Chicken Recipe Substitutions and Variations
- Pasta
- Gluten free pasta (rice, corn, or chickpea) for a gluten free option
- Whole wheat pasta for more fiber and a nuttier flavor
- Spiralized zucchini or summer squash for a low carb, vegetable-forward swap
- Boneless skinless chicken breasts
- Boneless skinless chicken thighs for more flavor and juiciness
- Firm tofu, pressed and grilled, for a vegetarian protein
- Tempeh, sliced and marinated, for a nuttier, protein rich alternative
- Balsamic vinegar
- Red wine vinegar plus 1 teaspoon honey or maple syrup to mimic balsamic sweetness
- Sherry vinegar for a similar depth with a lighter sweetness
- Apple cider vinegar with a pinch of brown sugar for a brighter, slightly sweet substitute
- Freshly grated Parmesan cheese
- Grana Padano for a similar texture and milder flavor
- Pecorino Romano for a sharper, saltier bite
- Nutritional yeast for a dairy free, umami rich alternative
Pro Tips
1) Salt the pasta water generously so the noodles actually season from the inside out. Taste a piece while cooking and pull it just shy of al dente because it will finish softening when you toss with the tomatoes and reserved cooking water.
2) Let the chicken sit at room temperature for 15 to 20 minutes before grilling and cook over high heat to get a good sear. Use an instant read thermometer and remove at 160 F, then rest 5 minutes; carryover heat will bring it to the safe 165 F without drying it out.
3) If you want more punch from the balsamic, reduce 1/3 cup in a small saucepan over medium heat until syrupy and brush it on the chicken in the last minute of grilling. It adds gloss and concentrated flavor without extra sweetness.
4) When tossing pasta with the tomato-basil mix, add reserved pasta water a couple tablespoons at a time and toss vigorously to create a silky emulsion that clings to the noodles. If the pasta looks dry, a drizzle of good olive oil at the end keeps it glossy and smooth.
5) Slice the chicken across the grain for tenderness and time the sliced meat to go on top just before serving so it stays warm and juicy. If you like a sharper bite, lightly fold in the shallot and an extra clove of garlic to the tomato mixture right before adding the pasta.
Tomato Basil Pasta With Balsamic Grilled Chicken Recipe
I can never resist the way juicy balsamic grilled chicken lands over glossy tomato basil pasta with just the right hit of tang, sweetness, and fresh herb flavor. This is the kind of dinner that looks restaurant-worthy but still feels totally doable on a busy night.
4
servings
884
kcal
Equipment: 1. Large mixing bowl (for marinade and tossing pasta)
2. Whisk and measuring cups and spoons
3. Shallow dish or resealable plastic bag for marinating chicken
4. Large pot and colander for cooking and draining pasta
5. Grill or grill pan and a pair of tongs
6. Instant read thermometer
7. Cutting board and a chef s knife
8. Large serving bowl or platter for the pasta
9. Cheese grater for Parmesan
10. Small bowl or spoon for mixing finishing olive oil and seasonings
Ingredients
-
12 ounces pasta (penne or spaghetti)
-
1 1/2 pounds boneless skinless chicken breasts
-
1/3 cup balsamic vinegar
-
1/4 cup extra virgin olive oil for marinade
-
2 to 3 tablespoons extra virgin olive oil for pasta and finishing
-
3 garlic cloves, minced
-
1 tablespoon Dijon mustard
-
1 tablespoon honey
-
2 cups cherry tomatoes, halved
-
1 cup fresh basil leaves, roughly torn or chopped
-
1/2 cup freshly grated Parmesan cheese
-
1/4 teaspoon crushed red pepper flakes
-
Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
Optional: 1 small shallot, finely chopped
Directions
- In a bowl whisk together 1/3 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon honey, kosher salt and freshly ground black pepper to taste; add the chicken breasts and marinate at least 30 minutes or up to 2 hours in the refrigerator.
- Bring a large pot of salted water to a boil and cook 12 ounces pasta (penne or spaghetti) until al dente according to package directions, reserving 1 cup pasta cooking water before draining.
- While the pasta cooks, heat a grill or grill pan over medium high heat and brush with a little oil; remove chicken from the marinade, letting excess drip off, and grill until cooked through and internal temperature reaches 165 F, about 6 to 8 minutes per side depending on thickness.
- Transfer grilled chicken to a cutting board and let rest 5 minutes before slicing thinly.
- In a large bowl combine 2 cups halved cherry tomatoes, 1 cup torn or chopped fresh basil, 1/2 cup freshly grated Parmesan, 1/4 teaspoon crushed red pepper flakes, and optional 1 small finely chopped shallot.
- Add 2 to 3 tablespoons extra virgin olive oil for the pasta and 1 to 2 cloves worth of the minced garlic from the ingredient list if you prefer a stronger garlic note; season with kosher salt and freshly ground black pepper to taste.
- Add the hot drained pasta to the tomato and basil mixture and toss, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the pasta nicely.
- Taste and adjust seasoning with more salt, pepper or red pepper flakes as desired, and stir in a little more olive oil if the pasta seems dry.
- Divide the pasta among plates or a serving platter and top with sliced balsamic grilled chicken.
- Finish with extra torn basil leaves, a sprinkle of grated Parmesan, and a drizzle of olive oil before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 408g
- Total number of serves: 4
- Calories: 884kcal
- Fat: 37.3g
- Saturated Fat: 8.4g
- Trans Fat: 0.1g
- Polyunsaturated: 3.2g
- Monounsaturated: 17.3g
- Cholesterol: 160mg
- Sodium: 160mg
- Potassium: 719mg
- Carbohydrates: 77g
- Fiber: 4.5g
- Sugar: 10.8g
- Protein: 68g
- Vitamin A: 1140IU
- Vitamin C: 11.5mg
- Calcium: 168mg
- Iron: 3.3mg