Tomato Basil Pasta With Balsamic Grilled Chicken Recipe

Ben Carraoli

Tomato Basil Pasta With Balsamic Grilled Chicken Recipe

I just made this incredibly fresh and comforting Tomato Basil Pasta with Balsamic Grilled Chicken, and I can’t wait to share my version with you. It’s one of those meals that feels special even though it’s simple to put together. The juicy balsamic-marinated chicken pairs beautifully with the bright tomato-basil pasta, and every bite tastes like summer in a bowl.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 23

Servings: 4

Ingredients Method Notes

Ingredients

1 pound boneless skinless chicken breasts — cooks quickly and stays tender when grilled.
2 tablespoons balsamic vinegar — adds tangy sweetness that caramelizes beautifully.
1 tablespoon pesto — an easy flavor booster with herbs and richness.
1 teaspoon honey — balances the acidity and helps browning.
Pinch of red pepper flakes — optional for a soft heat.
Kosher salt and freshly ground black pepper — essential for seasoning.
Tomato Basil Pasta
12 ounces uncooked pasta your favorite shape — gluten-free works well too.
2 tablespoons olive oil — use a good-quality one for the best flavor.
2 cloves garlic minced — fresh garlic is far better than jarred.
2 cups cherry tomatoes halved — the sweeter and riper, the better.
2 tablespoons of freshly chopped basil — adds bright aromatic freshness.
Pinch of red pepper flakes — optional for a light kick.
Salt and pepper — to taste and balance the dish.
3 tablespoons freshly shredded Parmesan — always grate it fresh for better flavor and melting.
Extra basil and a drizzle of balsamic glaze — optional for garnish and extra depth.

Method

Start by combining balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper in a bag or bowl. Add the chicken and let it marinate for at least an hour to soak up flavor. Grill over medium-high heat until fully cooked, then let the chicken rest for a few minutes before slicing.
While the chicken cooks, boil your pasta in salted water until al dente. Reserve a little pasta water before draining—this helps create a silky sauce later. Set the pasta aside while you prepare the tomatoes.
Heat olive oil in a large skillet and cook the garlic just until fragrant. Add cherry tomatoes and season them, letting them soften and release their juices. Stir in the basil and reserved pasta water, then toss the pasta in until everything is lightly coated.
Top the pasta with sliced grilled chicken. Add Parmesan, extra basil, and an optional drizzle of balsamic glaze. Serve immediately for the best flavor and texture.

Notes

I always marinate the chicken overnight when possible — the flavor becomes deeper and richer.
I keep a little extra pesto on hand to stir in at the end if I want a brighter herb flavor.
I add a splash of olive oil after tossing the pasta to keep it silky and prevent sticking.
I use the ripest cherry tomatoes I can find because they make the sauce naturally sweeter.
I sometimes add baby spinach to the warm pasta — it wilts perfectly and adds extra nutrition.