This wonderful tomato basil pasta is mixed with juicy grilled chicken drizzled in balsamic glaze. It’s a vibrant dish bursting with flavors that feels like a hug in a bowl!
Cooking this delightful meal makes me feel like an Italian chef, even if my skills are more ‘home cook’! The best part? It’s quick, so I can enjoy it on busy weeknights!
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great because its twists hold sauce well. But if you don’t have it, any short pasta will work, like penne or fusilli. Even gluten-free pasta can be used without any trouble.
Chicken Breasts: I love using boneless, skinless chicken for a lean option. You can replace it with thighs for more flavor, or even use tofu for a vegetarian version.
Balsamic Vinegar: Balsamic adds a lovely tang. If you don’t have it, red wine vinegar can work in a pinch, but it may lack the sweetness. A touch of apple cider vinegar mixed with a little sugar is a good alternative, too!
Cherry Tomatoes: The sweetness of cherry tomatoes is perfect here, but if you can’t find them, try grape tomatoes or even chopped regular tomatoes. Just make sure they’re ripe for the best flavor!
Fresh Basil: Fresh basil is essential, but if it’s not available, you can use dried basil. Use about 1 teaspoon of dried basil since it’s more concentrated.
How Do You Get the Chicken Perfectly Grilled?
Grilling chicken can feel tricky, but here are some tips for great results:
- Start by marinating your chicken. It not only adds flavor but helps keep the chicken moist.
- Preheat your grill or grill pan to medium-high heat. This will give those lovely grill marks.
- Don’t flip the chicken too early! Grill until the chicken is easily removed from the grill, about 5-7 minutes per side.
- Let the chicken rest after grilling. This allows juices to redistribute, making it tender and juicy when you slice it.
With these steps, your grilled chicken will be delicious every time!
Easy Tomato Basil Pasta with Balsamic Grilled Chicken
Ingredients You’ll Need:
For the Pasta:
- 8 oz rotini pasta (or any short pasta)
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped (plus some whole leaves for garnish)
- 1/2 cup grated Parmesan cheese
- Optional: crushed red pepper flakes for a slight heat
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 tbsp honey
Time Needed:
This recipe takes about 15 minutes to prep and around 15-20 minutes to cook, making it a quick and delicious meal that can be ready in about 30-35 minutes total. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, honey, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 20 minutes, or if you have time, up to 1 hour in the refrigerator to enhance the flavors.
2. Cook the Pasta:
While the chicken is marinating, bring a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside. This step is super easy and makes your dish heartier!
3. Grill the Chicken:
Preheat your grill or grill pan over medium-high heat. Take the chicken out of the marinade and grill it for about 5-7 minutes per side, depending on the thickness. You want the chicken to be cooked through (internal temperature of 165°F). Once cooked, let the chicken rest for about 5 minutes, then slice it into strips.
4. Prepare the Sauce:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute until fragrant. Next, add the halved cherry tomatoes and cook them until they start to soften and release their juices, which should take about 5 minutes.
5. Combine Pasta and Sauce:
Add the cooked pasta to the skillet with the tomatoes. Toss everything together to coat the pasta. Stir in the chopped basil and half of the Parmesan cheese. Season with salt, pepper, and crushed red pepper flakes if you like a bit of heat. Toss again to combine everything nicely.
6. Assemble the Dish:
On a plate, serve the pasta mixture and top it with the sliced balsamic grilled chicken. Sprinkle the remaining Parmesan cheese over the top and garnish with whole basil leaves for a fresh finish!
7. Serve Immediately:
Your vibrant and flavorful tomato basil pasta with perfectly grilled balsamic chicken is ready to enjoy! Dig in and savor every bite of this delightful dish!
This recipe is an absolute winner! Tender chicken glazed with tangy-sweet balsamic complements fresh tomatoes and fragrant basil in the pasta — simple, fresh, and oh-so-satisfying!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While rotini is fantastic for holding onto the sauce, you can easily substitute it with any short pasta like penne or fusilli. Whole wheat and gluten-free versions work well too!
How Can I Make This Recipe Vegetarian?
You can easily adapt this recipe by omitting the chicken and replacing it with grilled vegetables like zucchini, bell peppers, or eggplant. Tofu marinated in balsamic vinegar is also a great option for added protein!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, or in the microwave, stirring occasionally to avoid overcooking.
Can I Make the Chicken Ahead of Time?
Yes! You can marinate and grill the chicken up to a day in advance. Store it in the refrigerator and slice it just before serving to ensure that it remains juicy!
