Balsamic Glazed Chicken Pasta (Printable)

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

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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

→ Oils & Sauces

06 - 3 tbsp olive oil, divided
07 - 1/4 cup balsamic vinegar
08 - 1 tbsp honey
09 - 1 tsp Dijon mustard

→ Seasonings & Finishes

10 - 1 tsp dried Italian herbs
11 - Salt and freshly ground black pepper to taste
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves, torn (optional)

# How To Make It:

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 tbsp 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 tbsp 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 tbsp olive oil until well combined.
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 Advice:

01 -
  • It tastes like you spent hours on it, but the whole thing comes together in about 40 minutes on one skillet and one pot.
  • The balsamic glaze gives you that restaurant quality sweet and tangy finish without any fancy techniques or hard to find ingredients.
  • It's flexible enough to handle whatever greens or vegetables you have wilting in the crisper drawer.
  • Even picky eaters go back for seconds because the flavor is bold but not overwhelming.
02 -
  • Don't skip reserving the pasta water; it's the secret to a silky sauce that clings instead of separating, and plain water won't do the same job.
  • Let the chicken get a proper sear before you move it around; if you fuss with it too much, it steams instead of browns and you lose that caramelized flavor.
  • Simmer the balsamic glaze just until it thickens; if you reduce it too far, it can turn bitter and sticky instead of glossy and balanced.
03 -
  • Use a hot skillet when you add the chicken so it sears instead of steams; this builds flavor and keeps the meat tender, not rubbery.
  • Taste the glaze before you pour it over everything; if it's too sharp, add a touch more honey, and if it's too sweet, a squeeze of lemon juice balances it out.
  • Toss the pasta in the skillet off the heat for the last minute so the sauce thickens and clings without overcooking the spinach or making the pasta mushy.
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