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Balsamic Chicken and Pasta

Tender marinated balsamic chicken tossed with penne pasta, fresh basil, and juicy grape tomatoes. Perfect served warm or chilled for gatherings and summer meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 6
Course: Chicken Recipe, Dinner, Main Course, Pasta Dish
Cuisine: American, Italian, Mediterranean-Inspired
Calories: 682
Ingredients Method Notes

Ingredients
  

  • 3 cloves garlic minced
  • 2 ounces fresh basil leaves divided
  • 3/4 cup olive oil divided
  • 3/4 cup balsamic vinegar divided
  • 6 boneless skinless chicken breasts
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • 1 pound penne pasta
  • 2 pints grape tomatoes halved
  • Additional salt and black pepper to taste

Method
 

  1. Mince garlic in a food processor. Add one-third basil and pulse until fine. Blend in 1/2 cup olive oil until light yellow. Add 1/2 cup balsamic vinegar and pulse to combine.
  2. Place chicken in a resealable bag with salt, pepper, and basil marinade. Seal and refrigerate for 2 hours or overnight.
  3. Preheat oven to 300°F (150°C).
  4. Brown chicken in a hot skillet for 4–5 minutes per side. Transfer to a baking dish.
  5. Bake for 15–20 minutes until fully cooked. Slice into strips and return to dish to absorb juices.
  6. Cook penne in salted boiling water until al dente. Drain.
  7. In a large bowl, combine sliced basil, tomatoes, remaining olive oil, and balsamic vinegar. Season to taste.
  8. Add pasta and chicken with juices. Toss gently to combine and serve warm or chilled.

Notes

  • Chicken can be grilled instead of baked.
  • Use mixed red and yellow tomatoes for extra color.
  • Any sturdy pasta shape works well in this recipe.
  • Chill before serving for a refreshing pasta salad version.