Balsamic Glazed Chicken Pasta (Printable)

Tender chicken breast glazed with balsamic reduction, combined with penne, tomatoes, and spinach for an elegant weeknight meal.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 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

→ Oils and Sauces

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

→ Garnish

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

# How-To:

01 - Cook the pasta according to package instructions in salted water 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. 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 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 combined.
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 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 and serve immediately, topped with grated Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • It feels fancy but uses everyday ingredients you probably already have.
  • The balsamic glaze clings to every piece of chicken and strand of pasta like a glossy, tangy hug.
  • Spinach wilts right in, so you get your greens without any extra effort.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Do not let the garlic sit too long in the hot oil or it will turn bitter and ruin the whole base.
  • If the balsamic glaze gets too thick, add a splash of pasta water to loosen it back up.
  • Always reserve pasta water before draining, it is the secret to making the sauce stick.
  • Let the chicken rest on the plate for a minute after cooking so it stays juicy when you add it back to the pan.
03 -
  • Pat the chicken dry with a paper towel before you season it so it sears instead of steams.
  • Use a large skillet so everything fits in one layer and cooks evenly without crowding.
  • Taste the glaze before you pour it on, you can always add more honey or vinegar to balance it out.
  • Toss the pasta in the skillet off the heat for a minute before serving so the sauce settles and thickens just a bit more.
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