If you are looking for a simple yet impressive meal that works for both family dinners and summer gatherings, this balsamic chicken and pasta recipe is exactly what you need. It combines tender marinated chicken, juicy grape tomatoes, fresh basil, and perfectly cooked pasta tossed in a rich balsamic dressing.

The best part? It looks fancy but is surprisingly easy to make. You can serve it warm straight from the oven or chilled as a refreshing pasta dish on a warm day. Add a crusty loaf of bread on the side, and dinner is done.

Why You’ll Love This Recipe

Full of fresh basil flavor
Juicy, tender marinated chicken
Perfect for gatherings and meal prep
Delicious warm or cold
No complicated techniques

Ingredients You’ll Need

Each ingredient plays an important role in building flavor.

Garlic (3 cloves, minced)

Adds a strong savory base to the marinade.

Fresh Basil Leaves (2 ounces, divided)

Gives the dish its fresh, aromatic flavor. Some goes into the marinade, and the rest is added fresh at the end.

Olive Oil (3/4 cup, divided)

Creates a smooth marinade and dressing while adding richness.

Balsamic Vinegar (3/4 cup, divided)

Provides tangy sweetness and depth. It also helps tenderize the chicken.

Chicken Breasts (6, boneless and skinless)

Lean and protein-packed. They absorb the marinade beautifully.

Salt and Black Pepper

Essential for seasoning both the chicken and final dish.

Penne Pasta (1 pound)

Penne works perfectly because its ridges hold the sauce well. Any sturdy pasta can be used.

Grape Tomatoes (2 pints, halved)

Add freshness, juiciness, and natural sweetness.

Step-by-Step Instructions

Step 1: Prepare the Basil Marinade

Place garlic in a food processor or blender and pulse until minced.
Add one-third of the basil leaves and pulse until finely chopped.
Pour in 1/2 cup olive oil and blend until light yellow with basil flecks.
Add 1/2 cup balsamic vinegar and pulse briefly to combine.

Step 2: Marinate the Chicken

Place chicken breasts in a large resealable plastic bag.
Add 1 tablespoon salt, 1 1/2 teaspoons black pepper, and the basil marinade.
Seal the bag, remove excess air, and toss to coat evenly.

Refrigerate for at least 2 hours, or overnight for deeper flavor. Turn occasionally.

Step 3: Preheat the Oven

Preheat oven to 300°F (150°C).

Step 4: Brown the Chicken

Heat a large skillet over high heat.
Brown chicken for 4–5 minutes per side until nicely seared.

Transfer to a baking dish.

Step 5: Bake Until Cooked Through

Bake for 15–20 minutes, or until chicken is fully cooked.

Remove and slice into thin strips (about 1/4-inch thick).
Return slices to the baking dish so they absorb the flavorful juices. Keep warm.

Step 6: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook penne according to package directions (about 11 minutes) until al dente.
Drain well.

Mix pasta with sliced chicken and the juices from the baking dish.

Step 7: Prepare the Fresh Tomato Mixture

Thinly slice the remaining basil leaves.
In a large serving bowl, combine basil and halved tomatoes.

Stir in remaining 1/4 cup olive oil and 1/4 cup balsamic vinegar.
Season with salt and pepper to taste.

Step 8: Combine Everything

Add warm pasta and chicken to the tomato mixture.
Toss gently until evenly coated.

Serve immediately or chill before serving.

Tips & Variations

Grill Option: Cook the chicken fully on a grill instead of baking. The vinegar may darken it, but the flavor is incredible.
Use Mixed Tomatoes: Try red and yellow grape tomatoes for extra color.
Add Cheese: Fresh mozzarella pearls or shaved Parmesan work beautifully.
Make It Cold: Chill for 1–2 hours before serving for a pasta salad version.
Use Different Pasta: Rigatoni, fusilli, or farfalle hold the sauce well.

Storage & Reheating

Refrigerator:

Store in an airtight container for up to 3–4 days.

To Reheat:

Warm gently in a skillet over low heat. Add a splash of olive oil if needed.

To Serve Cold:

Simply remove from the refrigerator and let it sit at room temperature for 15–20 minutes before serving.