Chicken Basil Tomato Pasta
The ultimate comfort food, Chicken Basil Tomato Pasta is a fresh and vibrant dish loaded with flavor. Juicy chicken, sweet cherry tomatoes, and aromatic basil come together in a delightful melody, making it your new favorite weeknight dinner. Perfect for any occasion!
Equipment
- Skillet
- Frying Pan
- Whisk
- Saucepan
- Grater
- Chef's Knife
- Wooden Spoon
Ingredients
- 1 pound Chicken breasts chopped into 1-inch pieces
- 1 pound Thin spaghetti or pasta of choice
- 2 tablespoons Olive oil divided
- 2 pints Cherry/Grape tomatoes
- 1/2 cup Red onion chopped
- 4-6 cloves Garlic minced
- 1/4 cup Basil packed, chopped
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup Extra virgin olive oil
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Cornstarch
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried parsley
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes
Instructions
- Whisk together the Balsamic Marinade/Sauce ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours.
- Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. Drain and rinse the pasta, then toss with a drizzle the untouched balsamic sauce to prevent the pasta from sticking together.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, but not cooked through, transfer to a plate (it will finish cooking later in the sauce).
- Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, 5-8 minutes, stirring constantly and scraping up any brown bits on the bottom of the pan.
- Add the chicken back to the pan along with remaining sauce (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through, 1-2 minutes.
- Stir in fresh basil and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese and additional basil if desired.
Notes
- Use a large heavy bottom skillet: A heavy bottom stainless steel skillet will conduct heat the very best which translates into beautifully seared proteins and an evenly cooked dinner.
- Chop the chicken large: Error on the side of chopping the chicken into larger pieces so it remains juicy and doesn’t easily overcook.
- Don’t over-marinate chicken: The balsamic vinegar and lemon juice are highly acidic so you don’t want to marinate the balsamic chicken for too long or the acid can break down the chicken and make it mushy, especially because it is chopped into smaller pieces. Marinate for four hours at most.
- Don’t cook chicken at too high of heat: The honey in the marinade will brown the outside of the chicken quickly, so I suggest using less heat than usual, especially if your stove runs hot. I use medium heat and it works perfectly with a stainless-steel skillet.
- Don’t overcook the pasta! I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center/have a “bite” to it.
- Adjust to taste: Every bottle of balsamic vinegar is different so it is important to adjust your finished Bruschetta Chicken Pasta to taste. If the chicken pasta tastes too strong, it likely needs to be balanced by some sugar.