Recipes Main Dishes Pasta Chicken Balsamic Chicken and Pasta 4.5 (128) 94 Reviews 13 Photos A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has. Submitted by Katherine Updated on July 3, 2024 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 15 mins Cook Time: 45 mins Additional Time: 2 hrs Total Time: 3 hrs Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 cloves garlic, minced 2 ounces fresh basil leaves ½ cup olive oil ½ cup balsamic vinegar 6 skinless, boneless chicken breast halves 1 tablespoon salt 1 ½ teaspoons ground black pepper 1 pound penne pasta 2 pints grape tomatoes, halved ¼ cup olive oil ¼ cup balsamic vinegar salt and pepper to taste Directions Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined. Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally. Preheat the oven to 300 degrees F (150 degrees C). Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm. While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta. Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine. Cook’s Note Any hearty pasta that will hold the sauce works well in this recipe.The chicken can be fully cooked on the grill, if desired. It will blacken from the vinegar, but will taste delicious.For a more colorful dish, use a mix of red and yellow tomatoes. I Made It Print 133 home cooks made it! Nutrition Facts (per serving) 682 Calories 32g Fat 65g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 682 % Daily Value * Total Fat 32g 41% Saturated Fat 5g 25% Cholesterol 65mg 22% Sodium 1267mg 55% Total Carbohydrate 65g 24% Dietary Fiber 4g 14% Total Sugars 7g Protein 35g 70% Vitamin C 22mg 24% Calcium 66mg 5% Iron 4mg 24% Potassium 625mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.