This Easy Tomato Basil Pasta is bright and fresh, loaded with juicy tomatoes and fragrant basil. Pair it with balsamic grilled chicken for a tasty meal that looks fancy but is easy to make!
You know what makes this dish special? The sweet and tangy balsamic chicken adds a yummy twist. I love making extra so I can enjoy leftovers for lunch—just the taste of summer in each bite!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. If you’re looking for a quicker option, try using pre-cooked grilled chicken strips. You could also use turkey breast or tofu for a lighter or vegetarian version.
Balsamic Vinegar: Balsamic adds a nice tang. If you don’t have it, try red wine vinegar or apple cider vinegar mixed with a bit of honey for sweetness.
Pasta: I like using rotini because the sauce clings to the spirals. You can swap in any pasta you have, like penne or farfalle. Gluten-free pasta works well too!
Cherry Tomatoes: Fresh cherry tomatoes are ideal, but you can use any fresh tomatoes chopped up. Canned diced tomatoes in a pinch can also work if you drain them first.
Parmesan Cheese: Freshly grated is best for flavor. If you’re out, any hard cheese like Pecorino Romano or even nutritional yeast can give a similar taste for a dairy-free option.
How Do I Get the Chicken Perfectly Grilled?
Grilling chicken can be tricky, but with a few tips, you’ll get it just right! Marinating your chicken helps it stay juicy and flavorful. Make sure your grill is hot before you add the chicken.
- Remove chicken from the marinade and let excess drip off.
- Grill on medium-high heat for 5-7 minutes on each side.
- Use a meat thermometer to check. It should read 165°F (75°C) when done.
- Let it rest for a few minutes before slicing to keep it juicy.
Easy Tomato Basil Pasta with Balsamic Grilled Chicken
Ingredients:
For the Balsamic Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tomato Basil Pasta:
- 8 ounces rotini or your favorite pasta
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1/3 cup fresh basil, chopped (plus some whole leaves for garnish)
- 1/4 cup freshly grated Parmesan cheese (plus extra for garnish)
Time Estimate:
This delicious dish will take about 15 minutes to prepare and 30 minutes to marinate and cook, making the total time around 45 minutes. You’ll have a fantastic meal ready in no time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and black pepper. Add the chicken breasts and make sure they’re well coated with the marinade. Cover your bowl with plastic wrap and place it in the fridge for at least 30 minutes, or you can marinate it up to 4 hours for extra flavor.
2. Cook the Pasta:
While the chicken is marinating, you can get started on the pasta. Bring a large pot of salted water to a rolling boil. Once boiling, add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. When done, drain the pasta in a colander and set aside.
3. Grill the Chicken:
Heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for about 5-7 minutes per side, or until the chicken is fully cooked and has nice grill marks. You can check that it’s done by ensuring the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
4. Prepare the Tomato Basil Sauce:
While the chicken is grilling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Then, add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and start to burst, which should take about 5-7 minutes. Season with salt and pepper to taste.
5. Combine Pasta and Sauce:
Now it’s time to combine everything! Add the drained pasta to the skillet with the tomatoes. Toss everything together until well mixed and warm. Stir in the chopped basil and grated Parmesan cheese until everything is combined beautifully.
6. Serve:
To serve, place a generous portion of the tomato basil pasta onto a plate or in a bowl. Top with slices of the balsamic grilled chicken. For a lovely finish, garnish with fresh basil leaves and extra Parmesan cheese on top if desired.
Enjoy your fresh, vibrant, and satisfying Easy Tomato Basil Pasta with Balsamic Grilled Chicken!
FAQ
Can I Use Thawed Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw it completely in the fridge or using the cold water method before marinating. This ensures even flavor absorption and cooking.
How Can I Make This Pasta Gluten-Free?
To make this recipe gluten-free, simply substitute regular pasta with a gluten-free pasta option. Many brands make excellent gluten-free rotini or penne that will work well in this dish!
How Do I Store Leftovers?
Store any leftover pasta and chicken separately in airtight containers in the fridge for up to 3 days. To reheat, warm the pasta gently on the stove or in the microwave, adding a splash of olive oil to revive the flavors.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the tomato basil sauce in advance and store it in the fridge for up to 2 days. Just reheat it on the stove before adding the pasta and chicken for a quick meal!
