Balsamic Glazed Chicken Pasta (Print Version)

Tender chicken breast glazed with tangy balsamic reduction, garlic, and fresh herbs combined with penne pasta and cherry tomatoes.

# Ingredient List:

→ Protein

01 - 2 large boneless, skinless chicken breasts (about 17.6 oz), sliced into thin strips

→ Pasta

02 - 12 oz penne or spaghetti

→ Vegetables and Aromatics

03 - 3 cloves garlic, minced
04 - 7 oz cherry tomatoes, halved
05 - 2 cups fresh baby spinach

→ Sauces and Oils

06 - 3 tablespoons olive oil, divided
07 - 1/4 cup balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard

→ Seasonings

10 - 1 teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves, torn (optional)

# Steps:

01 - Bring a large pot of salted water to boil. Add penne or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt, pepper, and Italian herbs. Sauté for 5 to 7 minutes until golden and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté garlic for 30 seconds until fragrant, then add cherry tomatoes. Cook for 2 to 3 minutes until tomatoes soften.
04 - In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until emulsified.
05 - Return chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2 to 3 minutes until the sauce thickens and coats the chicken.
06 - Add cooked pasta and spinach to the skillet. Toss everything together, adding reserved pasta water as needed to create a silky sauce that coats the pasta. Remove from heat.
07 - Plate immediately and top with grated Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • It tastes fancy but comes together in the time it takes to boil pasta and pan-fry chicken.
  • The balsamic glaze clings to everything in a way that makes each bite taste intentional, not saucy or heavy.
  • You can swap out the vegetables or the protein and it still works, which means it never gets boring.
  • It's one of those meals that looks impressive enough for guests but easy enough for a weeknight when you're too tired to think.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce cling instead of puddle.
  • If your balsamic glaze looks too thin, just let it simmer an extra minute, it thickens fast once the heat concentrates the sugars.
  • Slice the chicken thin and even so every piece cooks at the same rate, no one wants rubbery bits next to charred ones.
  • Add the spinach at the very end or it will overcook and turn slimy instead of silky.
03 -
  • Let the chicken rest for a minute after cooking before returning it to the pan, it stays juicier that way.
  • Use a splash of the balsamic glaze as a finishing drizzle right before serving for an extra glossy look and a hit of flavor.
  • If you want a creamier version, stir in a few tablespoons of heavy cream or mascarpone just before adding the pasta.
  • Toast some pine nuts or slivered almonds and scatter them on top for a little crunch.
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