Balsamic Glazed Chicken Pasta (Printable)

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

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), 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

→ Garnishes

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

# Preparation Steps:

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 to 7 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant, then add halved cherry tomatoes. Cook for 2 to 3 minutes until tomatoes begin to soften.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until well combined.
05 - Return cooked chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2 to 3 minutes until sauce thickens and coats the chicken evenly.
06 - Add cooked pasta and fresh spinach to the skillet. Toss all ingredients together, gradually adding reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
07 - Remove from heat immediately. Divide among serving plates and top with grated Parmesan cheese and fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • The balsamic glaze creates a sweet and tangy coating that transforms simple chicken into something special without any fancy techniques.
  • Everything comes together in one skillet after the pasta is done, which means less cleanup and more time to actually enjoy dinner.
  • It looks impressive enough for guests but is forgiving enough that you can make it on autopilot after a long day.
  • The fresh spinach wilts right into the sauce, sneaking in greens without feeling like you are trying too hard to be healthy.
02 -
  • Do not skip reserving the pasta water, because plain water will not create the same creamy, cohesive sauce that clings to every noodle.
  • Let the balsamic mixture simmer long enough to reduce and thicken, otherwise it stays thin and acidic instead of turning into a luscious glaze.
  • Add the spinach at the very end so it wilts without turning mushy or losing its vibrant green color.
03 -
  • Pat the chicken strips dry with a paper towel before searing so they brown beautifully instead of steaming in their own moisture.
  • Use a good quality balsamic vinegar because the cheap stuff can taste harsh and overly acidic when reduced.
  • If the sauce gets too thick, do not panic, just add a tablespoon of pasta water at a time until it loosens back up.
  • Grate your Parmesan fresh from a block because pre grated cheese has anti caking agents that prevent it from melting smoothly.
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