Classic Tomato Basil Pasta with Balsamic Chicken

Finding a weeknight dinner that feels special but doesn’t require hours in the kitchen can be tricky. Between work, family schedules, and everything else life throws at you, it’s easy to fall into the same rotation of simple meals that leave everyone feeling a bit bored at the dinner table.

That’s where this tomato basil pasta with balsamic chicken comes in perfectly. It delivers restaurant-quality flavors in about 30 minutes, uses ingredients you probably already have, and makes the whole house smell amazing while it’s cooking.

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What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts are your best bet since they cook evenly and slice beautifully for serving over pasta. You can use either fresh or frozen chicken breasts – just make sure to thaw frozen ones completely before cooking. If your chicken breasts are particularly thick (more than an inch), consider pounding them to an even thickness or butterflying them so they cook through properly without drying out. Organic or free-range chicken will give you the best flavor, but regular chicken breasts from the grocery store work just fine too.

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Options for Substitutions

This pasta dish is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Chicken breasts: Chicken thighs work great here and stay more tender. You can also use shrimp, salmon, or skip the protein entirely for a vegetarian version.
• Pesto: If you don’t have pesto, mix together some olive oil with minced garlic and dried basil, or use sun-dried tomato paste for a different flavor twist.
• Cherry tomatoes: Regular diced tomatoes work fine, or you can use grape tomatoes. In a pinch, canned diced tomatoes will do – just drain them well first.
• Fresh basil: Dried basil can substitute (use about 1 tablespoon), but add it earlier in the cooking process. Fresh oregano or parsley also work as alternatives.
• Balsamic vinegar: Red wine vinegar with a pinch of sugar can replace balsamic vinegar. You’ll get a similar tangy-sweet flavor.
• Parmesan cheese: Romano, Pecorino, or even sharp cheddar can work instead. For dairy-free, try nutritional yeast or just skip the cheese altogether.
• Pasta: Any pasta shape works here – penne, rigatoni, or even spaghetti. The recipe adapts well to whatever you have in your pantry.

Watch Out for These Mistakes While Cooking

The biggest mistake with this dish is overcooking the chicken, which turns it dry and tough – use a meat thermometer and pull it off the heat when it reaches 155°F, as it will continue cooking from residual heat.

Don’t add the cherry tomatoes too early in the cooking process, as they’ll break down and become mushy instead of staying plump and juicy – toss them in during the last 3-4 minutes of cooking.

Another common error is adding the fresh basil at the beginning, which causes it to wilt and lose its bright flavor, so save it for the very end when you’re ready to serve.

Make sure to reserve some pasta water before draining, as this starchy liquid helps bind the sauce to the pasta and creates a silky texture that brings everything together perfectly.

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What to Serve With Tomato Basil Pasta?

This pasta is pretty hearty on its own with the balsamic chicken, but I love serving it with a simple Caesar salad or mixed greens with a light vinaigrette to balance out all those rich flavors. Garlic bread or crusty Italian bread is always a hit for soaking up any extra sauce left in the bowl. If you want to keep things on the lighter side, roasted vegetables like zucchini, bell peppers, or asparagus make great sides that won’t compete with the pasta. A glass of Pinot Grigio or Chianti pairs beautifully with the basil and tomato flavors too!

Storage Instructions

Refrigerate: This pasta dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this for up to 3 months in freezer-safe containers or bags. Just know that the pasta texture might be a little softer after thawing, but the taste is still great. I recommend slightly undercooking the pasta if you plan to freeze it, so it doesn’t get too mushy when reheated.

Reheat: Warm it up in the microwave with a splash of water or chicken broth to keep it from drying out. You can also reheat it on the stovetop over medium-low heat, stirring occasionally. Add a fresh sprinkle of Parmesan and basil before serving to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 80-90 g
• Fat: 35-45 g
• Carbohydrates: 185-200 g

Ingredients

For marinating the chicken:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 1 tbsp prepared pesto
• 1 tsp honey
• Pinch red pepper flakes
• Kosher salt and ground black pepper, to taste

For the pasta and sauce:

• 12 oz uncooked pasta (use gluten-free if needed)
• 2 tbsp olive oil
• 2 garlic cloves, minced or grated
• 2 cups cherry tomatoes, halved
• 2 tbsp fresh basil, chopped
• Pinch of red pepper flakes
• Kosher salt and ground black pepper, to taste

For serving and garnish:

• 3 tbsp parmesan cheese, shredded
• Balsamic glaze (optional)
• Extra chopped basil, for garnish (optional)

Step 1: Marinate the Chicken

• 1 lb boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 1 tbsp prepared pesto
• 1 tsp honey
• pinch red pepper flakes
• kosher salt and ground black pepper, to taste

Place the boneless, skinless chicken breasts in a freezer bag.

Add balsamic vinegar, prepared pesto, honey, a pinch of red pepper flakes, kosher salt, and ground black pepper.

Seal the bag, pressing out the air, and massage the marinade into the chicken until it is evenly coated.

Let the chicken marinate for at least 1 hour in the refrigerator, or ideally overnight for deeper flavor.

Step 2: Grill the Chicken

• marinated chicken from Step 1

Preheat the grill to approximately 400°F and spray or brush the grates with oil to prevent sticking.

Remove the marinated chicken from the bag and place it directly on the grill.

Grill the chicken for 7-8 minutes on the first side, then flip and cook for another 6-8 minutes, depending on the thickness of the pieces, until the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing.

I like to let the chicken rest so it stays juicy and tender when sliced.

Step 3: Cook the Pasta

• 12 oz uncooked pasta (use gluten-free if needed)
• kosher salt and ground black pepper, to taste

Bring a large pot of salted water to a boil.

Add the uncooked pasta and cook according to the package instructions until al dente.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.

Set the cooked pasta aside.

Step 4: Make the Tomato Basil Sauce

• 2 tbsp olive oil
• 2 garlic cloves, minced or grated
• 2 cups cherry tomatoes, halved
• kosher salt and ground black pepper, to taste
• pinch of red pepper flakes
• 2 tbsp fresh basil, chopped

Return the empty pot or use a large skillet and add olive oil.

Heat over medium, swirling to coat the pan.

Add the minced garlic and cook for 30 seconds until fragrant.

Next, add the halved cherry tomatoes, seasoning with kosher salt, ground black pepper, and a pinch of red pepper flakes.

Sauté for several minutes until the tomatoes soften and begin releasing their juices.

Stir in the chopped basil.

I find that snipping fresh basil in at the last minute really brightens up the whole sauce.

Step 5: Combine Pasta and Sauce

• cooked pasta from Step 3
• tomato basil sauce from Step 4
• reserved pasta water from Step 3

Add the cooked pasta (from Step 3) back into the pot with the tomato basil mixture (from Step 4).

Pour in some of the reserved pasta water, tossing gently to combine and loosen the sauce as needed.

Add more pasta water if you prefer a saucier consistency.

Taste and adjust seasoning with salt and pepper if needed.

Step 6: Assemble and Serve

• sliced grilled chicken from Step 2
• 3 tbsp Parmesan cheese, shredded
• balsamic glaze (optional)
• extra chopped basil, for garnish (optional)

Transfer the pasta and sauce mixture to serving plates or a large platter.

Top with sliced balsamic grilled chicken (from Step 2).

Sprinkle shredded Parmesan cheese over the top and drizzle with balsamic glaze if desired.

Garnish with extra chopped basil for added flavor and color.

For a restaurant finish, I like to drizzle just a bit of balsamic glaze—it’s optional, but makes a big difference!

Classic Tomato Basil Pasta with Balsamic Chicken

Delicious Classic Tomato Basil Pasta with Balsamic Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 39 minutes mins

Cook Time 1 hour hr 18 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings 4

Calories 1525 kcal

Ingredients

  

For marinating the chicken:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 1 tbsp prepared pesto
• 1 tsp honey
• pinch red pepper flakes
• kosher salt and ground black pepper, to taste

For the pasta and sauce:

• 12 oz uncooked pasta (use gluten-free if needed)
• 2 tbsp olive oil
• 2 garlic cloves, minced or grated
• 2 cups cherry tomatoes, halved
• 2 tbsp fresh basil, chopped
• pinch of red pepper flakes
• kosher salt and ground black pepper, to taste

For serving and garnish:

• 3 tbsp Parmesan cheese, shredded
• balsamic glaze (optional)
• extra chopped basil, for garnish (optional)

Instructions

 

• Place the boneless, skinless chicken breasts in a freezer bag. Add balsamic vinegar, prepared pesto, honey, a pinch of red pepper flakes, kosher salt, and ground black pepper. Seal the bag, pressing out the air, and massage the marinade into the chicken until it is evenly coated. Let the chicken marinate for at least 1 hour in the refrigerator, or ideally overnight for deeper flavor.
• Preheat the grill to approximately 400°F and spray or brush the grates with oil to prevent sticking. Remove the marinated chicken from the bag and place it directly on the grill. Grill the chicken for 7-8 minutes on the first side, then flip and cook for another 6-8 minutes, depending on the thickness of the pieces, until the internal temperature reaches 165°F. Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing. I like to let the chicken rest so it stays juicy and tender when sliced.
• Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Set the cooked pasta aside.
• Return the empty pot or use a large skillet and add olive oil. Heat over medium, swirling to coat the pan. Add the minced garlic and cook for 30 seconds until fragrant. Next, add the halved cherry tomatoes, seasoning with kosher salt, ground black pepper, and a pinch of red pepper flakes. Sauté for several minutes until the tomatoes soften and begin releasing their juices. Stir in the chopped basil. I find that snipping fresh basil in at the last minute really brightens up the whole sauce.
• Add the cooked pasta (from Step 3) back into the pot with the tomato basil mixture (from Step 4). Pour in some of the reserved pasta water, tossing gently to combine and loosen the sauce as needed. Add more pasta water if you prefer a saucier consistency. Taste and adjust seasoning with salt and pepper if needed.
• Transfer the pasta and sauce mixture to serving plates or a large platter. Top with sliced balsamic grilled chicken (from Step 2). Sprinkle shredded Parmesan cheese over the top and drizzle with balsamic glaze if desired. Garnish with extra chopped basil for added flavor and color. For a restaurant finish, I like to drizzle just a bit of balsamic glaze—it’s optional, but makes a big difference!