Balsamic chicken pasta

    3 hours

    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 hob or on a barbecue. 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.

    113 people made this

    Serves: 6 

    • 3 cloves garlic, minced
    • 60g fresh basil leaves
    • 125ml olive oil
    • 125ml balsamic vinegar
    • 6 skinless, boneless chicken breast fillets
    • 1 tablespoon salt
    • 1 1/2 teaspoons ground black pepper
    • 500g penne pasta
    • 2 punnets cherry tomatoes, halved
    • 4 tablespoons olive oil
    • 4 tablespoons balsamic vinegar
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Extra time:2hr marinating  ›  Ready in:3hr 

    1. Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 125ml of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
    2. Place the chicken breasts in a large zip-top plastic 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.
    3. Preheat the oven to 150 C / Gas 2.
    4. Brown chicken in a large frying pan over high 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 6mm strips, and return to baking dish to absorb cooking juices. Keep warm.
    5. While chicken is baking, bring a large pot of water to the boil over high heat. Boil the pasta until al dente, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
    6. Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in the remaining olive oil, balsamic vinegar and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce and chicken; toss to combine.

    Cook's notes

    Any hearty pasta that will hold the sauce works well in this recipe. The chicken can be fully cooked on the barbecue, if desired. It will blacken from the vinegar, but will taste delicious. For a more colourful dish, use a mix of red and yellow tomatoes.

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    Reviews in English (87)


    Great recipe! I pounded the chicken down thin and let it marinate all day. We grilled it and it came out very nice. I did cut the olive oil in half for the marinade. I also marinated the tomatoes in the olive oil (also cut that in half) and the balsamic vinegar along with some minced garlic, salt, pepper, 1/4 tsp. of red pepper flakes and chopped fresh basil. While the pasta was boiling I sauteed 1/2 c. of chopped onion then added the tomatoe mixture and let that warm up just a bit. Tossed that in with the chicken and pasta and topped it with a little parmesan cheese - delicious!  -  04 Sep 2009  (Review from Allrecipes US | Canada)


    I made a few changes but my fiance said this was the best thing I ever made for him. I didn't have time to marinate the chicken 2 hours so here is what I did: I combined the balsamic vinegar and olive oil and set the chicken in there for about 30 min. Meanwhile, I chopped the garlic and sauteed with mushrooms and two dried basil leaves (didn't have fresh) until brown. I browned the chicken then added the garlic, mushrooms, and basil back in as well as 2 cans of diced tomatoes (1 fire roasted and 1 italian). I let this cook and simmer for about 15 min and served with pasta. It was delish.  -  21 Jan 2010  (Review from Allrecipes US | Canada)


    This was great. I was bored and searched recipes that had Balsamic since we had some on hand. This is definitely my new favorite. Not too many ingredients, and tasted so good. I know this is a bit silly to say, but it even looked great. There are several recipes that I make that taste wonderful, but aren't impressive to look at. This will be something to serve for any night of the week or when we have friends over. I didn't change a thing either.  -  22 May 2009  (Review from Allrecipes US | Canada)