Grilled Chicken Penne Al Fresco
Elevate your pasta night with this vibrant Grilled Chicken Penne Al Fresco, a dish that brings the fresh flavors of summer to your table. Perfectly grilled, juicy chicken breast pairs beautifully with al dente penne pasta, sweet cherry tomatoes, and a fragrant blend of fresh basil and garlic. A drizzle of tangy balsamic vinegar and a generous sprinkling of grated Parmesan cheese enhance every bite. This quick and easy recipe is ready in just 45 minutes, making it an ideal choice for busy weeknights or casual dinner parties. Serve it warm with a side of crusty bread and a glass of chilled white wine for the ultimate al fresco dining experience. Bursting with Mediterranean-inspired flavors, this wholesome and satisfying dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 oz penne pasta
- 2 cups cherry tomatoes, halved
- 0.5 cups basil leaves, fresh and chopped
- 3 cloves garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 0.5 cups parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Start by seasoning the chicken breasts with 1/2 tsp of salt and 1/4 tsp of pepper. Drizzle 1 tbsp of olive oil over the chicken and rub it in evenly. Let it marinate for 10-15 minutes while you prepare other ingredients.
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F). Once cooked, remove the chicken from the grill and let it rest for 5 minutes, then slice into thin strips.
Cook the penne pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and then drain the pasta.
In a large skillet over medium heat, add the remaining 2 tbsp of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the balsamic vinegar, reserved pasta water, and the cooked pasta. Toss everything together until the pasta is well coated and heated through.
Remove the skillet from heat and gently fold in the grilled chicken slices and chopped basil.
Serve the dish warm, garnished with grated parmesan cheese. Optionally, add an extra drizzle of olive oil or balsamic vinegar for more flavor. Enjoy!
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 12.6 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2690 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
