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Quick and Easy Herb Marinated Chicken With Pasta

My herb garden is overflowing this year! The aroma of fresh basil, parsley, and oregano fills the air, practically begging to be used. This recipe for Quick and Easy Herb Marinated Chicken with Pasta was born out of that abundance. It’s a vibrant, fresh-tasting dinner that comes together in a flash, making it perfect for busy weeknights. Serve with a nice green salad and warm bread for a complete and satisfying meal.

Ingredients: The Fresher, The Better!

This recipe relies on the quality of the ingredients, especially the herbs. Don’t be afraid to adjust the quantities to suit your taste.

3⁄4 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
1⁄8 teaspoon red pepper flakes (or to taste)
1 lb boneless chicken breasts or 1 lb boneless chicken thighs
1 lb cooked pasta (I like Penne)
1 quart prepared pasta sauce (I use home cooked, but a jar would work just fine)

Directions: Simple Steps to a Delicious Dinner

This recipe is all about ease. The marinade does most of the work, infusing the chicken with incredible flavor.

Prepare the Marinade: In a shallow bowl, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, fresh basil, fresh parsley, fresh oregano, and red pepper flakes. This fragrant mixture is the key to the dish’s bright, herby flavor. Adjust the red pepper flakes to your preferred level of spice.
Marinate the Chicken: Add the chicken breasts or chicken thighs to the marinade and toss to coat thoroughly. Ensure each piece of chicken is well-covered to maximize flavor absorption.
Marinating Time: Marinate the chicken for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavorful it will become. However, avoid marinating for longer than 2 hours, as the lemon juice can start to break down the protein and make the chicken texture a little mushy. If you’re short on time, even 15 minutes will impart some flavor.
Cook the Chicken: Preheat your grill or broiler. Remove the chicken from the marinade (discard the remaining marinade). Grill or broil the chicken until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius), or until thoroughly cooked. Use a meat thermometer to ensure accurate cooking. This ensures the chicken is safe to eat and perfectly cooked. Chicken breasts will typically take 6-8 minutes per side, while thighs may take slightly longer.
Assemble and Serve: While the chicken is cooking, warm up your prepared pasta sauce in a saucepan over medium heat. Once the chicken is cooked, let it rest for a few minutes before slicing. Spoon the warmed sauce over the cooked pasta, slice the chicken, and arrange it on top. Garnish with a sprinkle of fresh herbs, if desired. Serve immediately and enjoy!

Quick Facts: Dinner On The Table Fast!

Ready In: 30 minutes
Ingredients: 10
Serves: 6

Nutrition Information: A Balanced Meal

Calories: 619.4
Calories from Fat: 352 g (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%)

Tips & Tricks: Elevate Your Dish

Herb Variations: Feel free to experiment with different herbs. Rosemary, thyme, or even a touch of mint would be delicious additions.
Spice It Up: If you like a bit more heat, add a pinch of cayenne pepper to the marinade along with the red pepper flakes.
Vegetable Boost: Sauté some chopped vegetables like bell peppers, onions, and zucchini with the pasta sauce for added nutrients and flavor.
Cheese Please: Sprinkle some grated Parmesan cheese or crumbled feta cheese over the finished dish for a salty, savory touch.
Pasta Choice: While penne works well, any pasta shape you enjoy will be great in this recipe. Rotini, farfalle, or even spaghetti are all good options.
Marinade Time: While 30 minutes is the minimum, consider marinating the chicken in the fridge for a few hours for the best flavor penetration. However, don’t exceed 2 hours.
Chicken Thighs vs. Breasts: Chicken thighs will be juicier and more flavorful due to their higher fat content. However, chicken breasts are a leaner option.
Grilling Tips: If grilling, make sure the grill is preheated to medium-high heat and lightly oiled to prevent sticking.
Broiling Tips: When broiling, keep a close eye on the chicken to prevent burning. Position the rack so the chicken is about 4-6 inches from the broiler.
Make Ahead: The marinade can be prepared up to 24 hours in advance and stored in the refrigerator.
Garlic Infusion: For a deeper flavor, add 1-2 cloves of minced garlic to the marinade. The garlic will infuse the chicken with a savory aroma.
Sweetness Boost: A touch of honey or maple syrup (about 1 teaspoon) added to the marinade can balance the acidity of the balsamic vinegar and lemon juice.
Wine Pairing: A light-bodied white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with this herby chicken and pasta dish.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and pasta separately in the microwave or oven to prevent the pasta from becoming soggy.

Frequently Asked Questions (FAQs)

Can I use dried herbs instead of fresh herbs? While fresh herbs are preferred for their vibrant flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb for every tablespoon of fresh herb.
Can I marinate the chicken overnight? No, it’s best not to marinate the chicken for longer than 2 hours, as the lemon juice can make the texture mushy.
Can I use bone-in chicken? Yes, you can use bone-in chicken, but you will need to adjust the cooking time accordingly. Make sure the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Can I use a different type of vinegar? You can substitute red wine vinegar for balsamic vinegar, but the flavor will be slightly different.
Can I make this recipe vegetarian? Yes, you can substitute the chicken with grilled halloumi cheese or roasted vegetables like zucchini, bell peppers, and eggplant.
Can I freeze the chicken after it’s cooked? Yes, you can freeze the cooked chicken for up to 2 months. Allow it to cool completely before freezing.
Can I use a different type of pasta sauce? Absolutely! Use any pasta sauce you enjoy, whether it’s a classic marinara, a creamy Alfredo, or a pesto sauce.
How do I prevent the chicken from drying out while grilling? Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165 degrees Fahrenheit (74 degrees Celsius) and let it rest for a few minutes before slicing.
Can I add other vegetables to the marinade? Yes, you can add chopped onions, garlic, or bell peppers to the marinade for added flavor.
What if I don’t have lemon juice? You can substitute lime juice for lemon juice.
Can I make this recipe gluten-free? Yes, use gluten-free pasta and ensure your pasta sauce is gluten-free.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I reheat this dish in the microwave? Yes, you can reheat this dish in the microwave. Be sure to cover it to prevent splattering.
What side dishes go well with this recipe? A green salad, garlic bread, or roasted vegetables are all great side dishes to serve with this recipe.
Is this recipe suitable for meal prepping? Yes, this recipe is great for meal prepping. Cook the chicken and pasta separately, then combine them when you’re ready to eat. This prevents the pasta from becoming soggy.