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Quick and Easy Herb Marinated Chicken With Pasta

The aroma of fresh herbs always transports me back to my Nonna’s kitchen. She had a small but vibrant herb garden, and I remember running my fingers through the fragrant leaves of basil, oregano, and parsley as a child. This recipe, with its simple yet powerful herb marinade, is a direct descendant of her culinary philosophy – using fresh, readily available ingredients to create a dish that’s both comforting and bursting with flavor. It’s a taste of childhood, elevated with the simplicity of a perfect weeknight meal.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Varies (can be gluten-free with gluten-free pasta)

Ingredients

¾ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
⅛ teaspoon red pepper flakes (or to taste)
1 lb boneless chicken breasts or 1 lb boneless chicken thighs
1 lb cooked pasta (Penne is recommended)
1 quart prepared pasta sauce (homemade or store-bought)

Equipment Needed

Shallow bowl or ziplock bag
Grill or broiler
Tongs
Cutting board
Knife
Large pot (if cooking pasta)

Instructions

In a shallow bowl, or a large ziplock bag, mix together the olive oil, balsamic vinegar, lemon juice, basil, parsley, oregano, and red pepper flakes. Whisk vigorously to combine all the ingredients. This creates a vibrant and flavorful marinade for the chicken.
Add the chicken breasts or thighs to the bowl or bag. Toss the chicken to ensure it is thoroughly coated in the herb marinade. The marinade should cover all surfaces of the chicken for maximum flavor infusion.
Marinate the chicken for at least 30 minutes, or for up to 2 hours. The longer the chicken marinates, the more flavorful it will become. If marinating for longer than 30 minutes, cover and refrigerate. Remember to take the chicken out of the refrigerator 30 minutes before cooking to allow it to come to room temperature for even cooking.
Preheat your grill to medium-high heat or preheat your broiler.
Grill the chicken for approximately 6-8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). If using a broiler, place the chicken on a baking sheet lined with foil and broil for approximately 5-7 minutes per side, keeping a close eye to prevent burning. Use a meat thermometer to ensure the chicken is cooked through.
If using chicken thighs, they may require slightly longer cooking times, around 7-9 minutes per side, because of their higher fat content. Always ensure the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is grilling or broiling, warm your pasta sauce in a saucepan over medium heat. Stir occasionally to prevent sticking and burning.
Once the chicken is cooked through, remove it from the grill or broiler and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Serve the dish by spooning the warmed pasta sauce over the hot cooked pasta.
Slice the chicken into thin strips or cubes and arrange it on top of the pasta. Garnish with a sprinkle of fresh herbs, if desired.

Expert Tips & Tricks

For a more intense flavor, consider using a mortar and pestle to grind the fresh herbs before adding them to the marinade. This releases the oils and aromas more effectively.
If you don’t have fresh herbs on hand, you can substitute dried herbs, but use only about 1 teaspoon of each dried herb, as dried herbs are more concentrated in flavor.
To prevent the chicken from sticking to the grill grates, brush the grates with oil before placing the chicken on them.
If you are short on time, you can skip the marinating step, but the flavor will be less pronounced.
For a creamier sauce, stir in a dollop of ricotta cheese or heavy cream into the pasta sauce before serving.
To add a little char to the chicken under the broiler, try placing it higher in the oven, but watch carefully to prevent burning.
If you like spicy food, add more red pepper flakes to the marinade or a dash of hot sauce to the pasta sauce.

Serving & Storage Suggestions

Serve the Herb Marinated Chicken with Pasta immediately for the best flavor and texture. A side of garlic bread and a crisp green salad complement the dish beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pasta and sauce in a saucepan over medium heat, or in the microwave. Reheat the chicken separately to prevent it from drying out. You can also freeze leftovers for up to 2 months. Thaw completely in the refrigerator before reheating. For optimal results when reheating, add a splash of water or broth to the pasta and sauce to keep it moist.

Do not leave the cooked dish at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	619 kcal	N/A
Calories from Fat	352 kcal	57%
Total Fat	39.2 g	60%
Saturated Fat	7 g	35%
Cholesterol	51.9 mg	17%
Sodium	752.4 mg	31%
Total Carbohydrate	46 g	15%
Dietary Fiber	8.2 g	32%
Sugars	16 g	64%
Protein	20.9 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, use gluten-free pasta and ensure your pasta sauce is also gluten-free.
To make it dairy-free, omit any cheese garnishes and use a dairy-free pasta sauce.
Experiment with different herbs in the marinade. Try adding rosemary, thyme, or sage for a different flavor profile.
Use chicken tenders instead of chicken breasts or thighs for a faster cooking time.
Add vegetables like bell peppers, onions, or zucchini to the grill alongside the chicken for a more complete meal.
For a vegetarian option, substitute the chicken with grilled halloumi cheese or portobello mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken overnight?
A: While you can marinate the chicken overnight, be cautious as the acid in the balsamic vinegar and lemon juice can start to break down the chicken fibers, potentially making it slightly mushy. It’s best to keep the marinating time under 2 hours for optimal texture.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can, but the flavor will be more concentrated. Use approximately 1 teaspoon of each dried herb in place of the fresh herbs.

Q: What is the best way to check if the chicken is cooked through?
A: The most reliable way is to use a meat thermometer. Insert it into the thickest part of the chicken; it should read 165 degrees Fahrenheit (74 degrees Celsius).

Q: Can I bake the chicken instead of grilling or broiling it?
A: Absolutely! Bake the chicken in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 20-25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

Q: What kind of pasta sauce works best with this dish?
A: A simple tomato-based sauce is a great choice, but feel free to experiment with different flavors. Pesto, Alfredo, or even a creamy rosé sauce would all be delicious variations.

Final Thoughts

I truly hope you’ll give this Quick and Easy Herb Marinated Chicken with Pasta a try. It’s a dish that’s both simple enough for a busy weeknight and elegant enough for a casual dinner party. The vibrant flavors of the fresh herbs combined with the juicy chicken and comforting pasta are sure to be a hit. Don’t hesitate to experiment with the herbs and pasta sauces to create your own unique variation. Enjoy, and please share your creations and feedback! This dish pairs well with a light, crisp white wine like Sauvignon Blanc.

Quick and Easy Herb Marinated Chicken With Pasta Recipe