Balsamic Glazed Chicken Pasta (Print)

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

# Components:

→ 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

→ Sauces and 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

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. Set drained pasta aside.
02 - While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt, pepper, and Italian herbs. Sauté for 5 to 7 minutes until golden brown and cooked through. Transfer to a plate.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant. Add cherry tomatoes and cook for 2 to 3 minutes until softened.
04 - In a small bowl, whisk together 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 gently and simmer for 2 to 3 minutes until the sauce thickens and coats the chicken.
06 - Add cooked pasta and spinach to the skillet. Toss all ingredients together, adding reserved pasta water gradually as needed to achieve a silky sauce that coats the pasta evenly.
07 - Remove from heat immediately. Distribute among serving plates and top with grated Parmesan cheese and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours reducing sauces when really everything comes together in under 40 minutes.
  • The balsamic glaze clings to every piece of chicken and pasta, giving you that restaurant quality shine without any fuss.
  • You probably have most of these ingredients already, making it perfect for those nights when you want something special without a grocery run.
  • Leftovers actually get better as the flavors soak into the pasta overnight.
02 -
  • Don't skip reserving the pasta water; I forgot once and had to add plain water, and the sauce never came together the same way because it needs that starch to emulsify.
  • Let the balsamic mixture actually simmer and reduce; if you add the pasta too soon, you'll have a watery mess instead of a glaze.
  • Use a large enough skillet so everything fits comfortably; overcrowding makes the chicken steam instead of sear.
03 -
  • Use a light hand with the salt since the Parmesan and pasta water both add saltiness; I learned this after over salting a batch and having to cook more pasta to balance it out.
  • If you want an even deeper balsamic flavor, reduce an extra tablespoon of vinegar in the pan before adding the glaze mixture.
  • Let the chicken rest on the plate for a minute before adding it back to the skillet; this keeps it juicy instead of drying out in the hot pan.
  • For a glossy finish that looks magazine worthy, add a small pat of butter at the very end and toss until it melts into the sauce.
Back