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Tomato Basil Pasta with Balsamic Grilled Chicken is a light and fresh pasta recipe that’s perfect for summer! A classic pairing with the addition of the flavorful marinated and grilled chicken. An easy dinner for weeknights!
This recipe and photos have been updated since they were originally published on 8/24/2016
I ended up planting three tomato plants in my garden this spring and by late summer I’ll be looking for as many ways to use them as I can. I always make this tomato cucumber salad for a quick and easy side dish to serve with grilled chicken or fish.
I also end up using quite a few when I make my favorite black bean and corn salsa salad. Not only is it a great side dish, but you can eat it like a salsa with tortilla chips. When I want a main dish recipe using a lot of tomatoes, my go-to is this tomato basil pasta with balsamic grilled chicken.
This easy pasta recipe is what I consider fresh and light. It doesn’t use a ton of ingredients, but the ones it does use are full of flavor. In my opinion, the best time to make this tomato basil pasta is in the summer when tomatoes are in season and taste the best.
Ingredients For Tomato Basil Pasta with Balsamic Grilled Chicken
- boneless skinless chicken breasts
- balsamic vinegar
- pesto
- honey
- red pepper flakes
- pasta
- olive oil
- garlic
- cherry tomatoes
- fresh basil
- Parmesan cheese
- balsamic glaze (optional)
How to Make Tomato Basil Pasta with Balsamic Grilled Chicken
To make this pasta recipe, start by combining the balsamic vinegar, pesto, honey, red pepper flakes and chicken in a resealable bag. Massage the marinade into the chicken and let it marinate for an hour or up even overnight if you prefer.
Heat your grill or grill pan to 400° F. or medium-high heat if you’re using the stove. Oil the grates and place the chicken on them. Cook for 7-8 minutes depending on the size and then flip them over and grill another 6-8 minutes or until the internal temperature reaches 160°- 165° F. Remove the chicken from the grill and let it rest for at least 5 minutes before slicing it.
Bring the pasta water to a boil and add a generous amount of salt to it. While the pasta cooks, halve the cherry tomatoes or dice if you are using a larger variety. Chiffonade the basil, grate or mince the garlic and grate your Parmesan cheese. I highly recommend using Parmigiano Reggiano if you can splurge the money for it as it has the best flavor.
Before draining the pasta, reserve about a 1/2 cup of the pasta water. You’ll use the water to help make the sauce for the pasta. Add olive oil to the pot or pan that you cooked the pasta in and when it’s hot add in the tomatoes, garlic and pinch of red pepper flakes, salt and pepper.
Sauté until the tomatoes start to soften and release their juices. Add the pasta back in with the tomatoes and stir everything together. Add enough of the pasta water in so that a sauce starts to form, it shouldn’t be soupy, but should coat the pasta.
The final steps are to add in the basil and Parmesan cheese. Stir everything together and taste for seasoning. Add the slices of balsamic grilled chicken to the top of the pasta and garnish with extra Parmesan, basil and drizzle with balsamic glaze.
How to Chiffonade Fresh Basil
Chiffonade is a term that means to finely cut herbs or vegetable leaves. This cutting method will save you time and be easier since the leaves are so fine.
To chiffonade basil, start by stacking the leaves so that the underside of the leaf is facing up. Once the leaves are stacked, roll them up like you’re rolling a cigar. Starting at one end of the roll, use your knife and thinly slice them into ribbons.
If you use a chef’s knife, leaving the tip of your knife on the cutting board and cutting with a rocking motion until you get to the end of the roll is the easiest method.
Frequently Asked Questions
Yes. If you want to make this a vegetarian pasta recipe, simply omit the balsamic grilled chicken. The garlic, tomatoes, basil and Parmesan still give the pasta plenty of flavor.
Yes. The pasta in the photos is actually gluten free. I like to use either the Jovial or DeLallo brand gluten-free pasta. To ensure that it doesn’t fall apart, undercook it by about a minute before draining. The pasta will finish cooking once it’s added to the tomato mixture and you form the sauce.
The pasta tastes best the day you make it, but will keep for another couple days. The pasta will absorb a lot of the sauce the longer it sits, so you may need to add a little vegetable broth or olive oil when you reheat it in order to get back some of that moisture.
Yes. You can use any variety of tomato for this recipe. I like to use cherry or grape tomatoes because I can simply cut them in half instead of dicing. Use whatever tomato looks and tastes the best to you.
More Summer Pasta Recipes
- Grilled Chicken and Asparagus Pesto Pasta
- Berry Pesto Pasta Salad
- Zucchini Lemon Basil Ricotta Pasta
- Summer Vegetable Orzo Salad
- Tomato Corn Pasta Salad
Tomato Basil Pasta with Balsamic Grilled Chicken
Ingredients
Balsamic Grilled Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon honey
- Pinch of red pepper flakes
- Kosher salt and fresh ground black pepper to taste
Tomato Basil Pasta
- 12 ounces uncooked pasta gluten-free if needed
- 2 tablespoons olive oil
- 2 cloves of garlic minced or grated
- 2 cups halved cherry tomatoes
- 2 tablespoons chopped fresh basil leaves
- Pinch of red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons shredded Parmesan cheese
- Balsamic glaze and extra chopped basil for garnish optional
Instructions
- Balsamic Grilled Chicken
- Place the chicken breasts in a freezer bag along with all the marinade ingredients. Seal the bag, pressing out the air as you do, and massage the marinade into the chicken. Let the chicken marinate for at least an hour or overnight.
- Preheat your grill to approximately 400° F. and spray or brush the grates with oil. Place the chicken on the grill and cook for approximately 7-8 minutes, then flip and grill another 6-8 depending on the size and thickness of the chicken. The internal temperature should be 165° F.
- Remove from the grill and let it rest for at least 5 minutes before slicing.
- Tomato Basil Pasta
- Cook the pasta according the package instructions. Reserve 1/2 cup of the pasta water before draining the pasta into a colander.
- Return the pan or pot to the stove and add in the olive oil. Heat the oil over medium heat and swirl to coat the bottom of the pan.
- Add in the garlic and cook for 30 seconds then pour in the cherry tomatoes and season with salt, pepper and red pepper flakes.
- Sauté the tomatoes and garlic for several minutes or until they soften and release some of their juices. Add in the chopped basil and stir everything together. Pour the pasta back in with the tomato basil mixture along with some of the reserved pasta water and toss everything together. Add additional pasta water as need to create more sauce.
- Top with the sliced balsamic grilled chicken, parmesan cheese, balsamic glaze and extra basil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I am trying to do no added sugars, could I substitute the honey for something else or would it taste okay without it altogether? Thank you!
I’m a little confused on why to save the pasta water, I don’t see where it’s added back to the recipe.
Sorry for the confusion. I’ve updated the recipe to explain when to add it in.
This pasta dish looks amazing! And I share your disappointment about the tomato season (or really the growing season). My deck garden has produced a measly three little ripe sungold tomatoes. And despite watering everything through the drought, my cucumber plant with so many buds has failed to thrive. And the one itty bitty pepper on my pepper plant? I am not sure it will ever ripen. So sad. I had such high hopes!
Ugh I’m sorry your garden isn’t producing much for you this season Sarah. I gave up with cucumbers and peppers because I could never get them to do anything. Some of my tomatoes just started to turn color this weekend, so hopefully I’ll have more than a couple to pick later this week, we’ll see!
Such a wonderful dinner idea! Your photos are gorgeous!
Thanks Taylor! :-)
Oh soooooooo beautiful! You’re going to make me wax lyrical about pasta! Let me at it, I can’t wait to try this! Thanks for sharing
Thank you!
I really hope your tomatoes decide to go red soon, there is nothing better than a homegrown tomato, still warm from the sun! And this pasta looks absolutely delish, I recently discover balsamic-marinades and I can’t seem to get enough of them :)
I agree Petra and luckily I was able to pick a couple yesterday afternoon, they were so sweet and juicy!
What is the sat. fat
Hi Lynette. There is approximately 2 grams of saturated fat per serving.
I totally agree – store bought tomatoes are so often watery… Luckily my mom sometimes has some, fresh from the garden! I love anything with balsamic vinegar so this is a winning dish for me. Have a great day!
Thanks Vivian! I totally agree about the store tomatoes, no flavor. Garden fresh tomatoes can’t be beat!