Easy Tomato Basil Pasta with Balsamic Grilled Chicken

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts are perfect here, but you could use thighs for a juicier option. If you’re vegetarian, try grilled tofu or chickpeas for protein!

Balsamic Vinegar: This adds a great tangy flavor to the chicken. If you don’t have it, red wine vinegar or apple cider vinegar can work too, though they have different tastes.

Tomatoes: Cherry or grape tomatoes are sweet and work well, but you can replace them with diced regular tomatoes or even roasted ones if you prefer a deeper flavor.

Pasta: I love rotini for its ability to catch sauce, but any pasta shape like penne or fettuccine will do just fine. Gluten-free pasta is also a good swap!

Fresh Basil: Basil gives that Italian flavor, but if you’re out, dried basil can substitute in a pinch. Use about a teaspoon, since it’s more concentrated.

How Do I Grill Chicken Perfectly?

Grilling chicken can be tricky, but it’s all about the marinade and timing! Here’s how to get juicy, flavorful chicken every time:

• Start with a good marinade. Balsamic vinegar not only flavors but also tenderizes the meat.
• Preheat your grill to medium-high heat. A hot grill will sear the chicken, locking in juices.
• Don’t move the chicken too soon! Cook for about 6-7 minutes per side. Only flip it once for those beautiful grill marks.
• Always check the internal temperature. It should be 165°F (74°C) for safe eating. A meat thermometer is super helpful!
• Let the chicken rest for a few minutes after grilling. This helps redistribute the juices so it stays moist when you slice it.

Easy Tomato Basil Pasta with Balsamic Grilled Chicken

Ingredients You’ll Need:

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
• Salt and freshly ground black pepper, to taste

For the Tomato Basil Pasta:

• 8 ounces rotini pasta (or your preferred pasta shape)
• 2 cups cherry or grape tomatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/2 cup fresh basil leaves, chopped (plus some whole for garnish)
• 1/4 cup freshly grated Parmesan cheese (plus more for serving)

How Much Time Will You Need?

This delicious meal will take about 30 minutes total. You’ll spend 10 minutes marinating the chicken, and while it’s grilling, you can cook the pasta and prepare the sauce. It’s quick, easy, and full of flavor!

Step-by-Step Instructions:

1. Marinate the Chicken:

In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Put the chicken breasts in a resealable plastic bag or a shallow dish, then pour the marinade over the chicken. Ensure it’s well-coated, and then refrigerate for at least 30 minutes or up to 2 hours for extra flavor.

2. Cook the Pasta:

Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to the package instructions until it’s al dente. Drain the pasta and set it aside for later.

3. Cook the Chicken:

Heat a grill pan or outdoor grill to medium-high heat. Take the chicken out of the marinade and let the excess drip off. Grill the chicken for about 6-7 minutes per side or until the juices run clear and the internal temperature reaches 165°F (74°C). Once cooked, remove it from the heat and allow it to rest for 5 minutes before slicing.

4. Prepare the Tomato Basil Sauce:

While the chicken is grilling, heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Then, add the halved tomatoes and cook for 4-5 minutes, stirring occasionally until they soften and begin to release their juices.

5. Combine Pasta and Sauce:

Add the drained pasta to the skillet with the tomatoes. Toss everything together gently to combine. Season with salt and pepper to taste. Stir in the chopped basil and 1/4 cup of Parmesan cheese until everything is well combined and heated through.

6. Serve:

Divide the pasta onto plates and top with slices of grilled chicken. Garnish with extra basil leaves and a sprinkle of Parmesan cheese. Serve immediately and enjoy your flavorful meal!

Bon appétit!

Frequently Asked Questions (FAQ)

Can I Use Other Protein Instead of Chicken?

Absolutely! This recipe works well with grilled shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly for each protein type.

Can I Make This Pasta Dish Ahead of Time?

Yes, you can prep the chicken and cook the pasta ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. When ready to serve, reheat the pasta and chicken together on the stovetop with a splash of olive oil or water to refresh!

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a touch of broth or oil to keep it moist.

Can I Adjust the Spice Level?

Definitely! If you prefer a milder flavor, simply omit the red pepper flakes. Alternatively, for extra heat, you could add more or even toss in some sliced jalapeños when cooking the tomatoes.