Balsamic Glazed Chicken Pasta (Printable version)

Tender chicken glazed with balsamic reduction, cherry tomatoes, and fresh spinach tossed with penne pasta for an elegant yet simple 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)

# Step-by-step guide:

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 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 -
  • The balsamic glaze creates a restaurant quality sauce with just four pantry ingredients.
  • Everything cooks in one skillet after the pasta is done, so cleanup is quick and painless.
  • The balance of tangy vinegar, sweet honey, and savory chicken hits every flavor note without feeling heavy.
  • You can swap in whatever vegetables you have wilting in the fridge and it still turns out delicious.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the glaze without making the sauce greasy or watery.
  • Let the chicken rest on the plate after searing so it stays juicy, adding it back too early can make it rubbery.
  • Taste the glaze before you add it to the pan and adjust the honey or vinegar to your liking, because once it's in the skillet it's harder to fix.
03 -
  • Use a meat mallet to pound the chicken breasts to an even thickness before slicing so every piece cooks at the same rate.
  • If the glaze reduces too much and gets sticky, a tablespoon of pasta water will loosen it back up without diluting the flavor.
  • Grate your Parmesan fresh right before serving because pre grated cheese doesn't melt as smoothly and the flavor isn't as sharp.
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