Balsamic Glazed Chicken Pasta (Printable)

Tender chicken glazed with balsamic reduction and fresh herbs, tossed with penne, cherry tomatoes, and spinach for an elegant dinner.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into thin strips

→ Pasta

02 - 12 oz penne or spaghetti

→ Vegetables & Aromatics

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

→ Sauces & 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)

# How-To:

01 - Cook pasta according to package instructions in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - 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 5-7 minutes until golden and cooked through. Remove 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 2-3 minutes until tomatoes soften.
04 - In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil.
05 - Return chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2-3 minutes until the sauce thickens and glazes 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.
07 - Remove from heat. Serve immediately, topped with grated Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but comes together in under 45 minutes, perfect for busy evenings.
  • The balsamic glaze clings to everything in the best way, coating the pasta and chicken with a tangy-sweet shine.
  • You only need one skillet after the pasta boils, which means less cleanup and more time to actually enjoy dinner.
  • It works just as well for a casual Tuesday as it does for impressing someone on a Friday night.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the glaze cling and turns a loose sauce into something silky.
  • Let the balsamic reduce enough that it coats the spoon, or it will taste too sharp and thin instead of sweet and glossy.
  • Add the spinach at the very end so it wilts without turning mushy or losing its bright green color.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff can taste too harsh and will not reduce into that glossy, sweet glaze you want.
  • Pat the chicken dry before searing so it gets a golden crust instead of steaming in its own moisture.
  • Taste the glaze before adding it to the skillet, if it is too tart, whisk in a tiny bit more honey until it balances out.
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