Balsamic Glazed Chicken Pasta (Print)

Tender chicken glazed with tangy balsamic, sautéed with garlic, tomatoes, and spinach, tossed with al dente pasta for an elegant meal.

# Ingredients:

→ 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)

# Directions:

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 - 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 Tips:

01 -
  • It looks like you spent an hour on it but comes together in the time it takes to boil pasta and sear some chicken.
  • The balsamic glaze clings to every piece of pasta and tastes like something you'd order at a bistro.
  • You can swap almost any green or pasta shape and it still turns out beautifully.
  • Leftovers reheat surprisingly well and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without making it greasy.
  • If your balsamic glaze looks too thin, let it simmer an extra minute or two, it thickens fast once the honey starts to caramelize.
  • Slice the chicken thin and even so every piece cooks at the same rate and stays tender.
03 -
  • Use a large skillet so everything has room to move and the sauce reduces evenly instead of steaming.
  • Taste the glaze before adding it to the pan and adjust the honey or vinegar to match your preference.
  • Let the finished pasta sit for a minute before serving, it gives the flavors time to settle and the sauce time to cling.
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