Balsamic Glazed Chicken Pasta (Printable)

Tender chicken breast glazed with tangy balsamic, combined with penne, cherry tomatoes, and spinach for an elegant Italian-inspired meal.

# 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)

# How To Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set cooked 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 and cooked through. Transfer to a clean plate.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 2 to 3 minutes until they begin to soften.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until fully combined.
05 - Return cooked chicken to the skillet with tomatoes and garlic. Pour the balsamic mixture over the chicken and tomatoes. Stir continuously and simmer for 2 to 3 minutes until the sauce thickens and coats the chicken evenly.
06 - Add cooked pasta and fresh spinach to the skillet. Toss all ingredients together thoroughly, adding reserved pasta water in small increments as needed to achieve a silky sauce that coats each strand of pasta.
07 - Remove skillet from heat immediately. Distribute among serving plates and top with grated Parmesan cheese and fresh basil leaves if desired. Serve at once.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under 45 minutes on a weeknight.
  • The balsamic glaze clings to every strand of pasta and piece of chicken, creating layers of sweet and tangy flavor.
  • You can swap ingredients based on what you have, and it still turns out beautifully every time.
  • Leftovers reheat surprisingly well and taste even better the next day when the flavors have melded.
02 -
  • Don't skip reserving the pasta water, its starch is what transforms the glaze into a sauce that clings instead of pooling at the bottom.
  • Let the chicken get a good sear before moving it around, that golden crust adds flavor and keeps the meat tender.
  • Add the spinach at the very end so it wilts without turning mushy or losing its bright green color.
  • If the balsamic glaze seems too thin, let it simmer a minute longer before adding the pasta, it will thicken as it reduces.
03 -
  • Use a splash of balsamic reduction at the end for an extra layer of glossy, concentrated flavor.
  • If your balsamic vinegar is very acidic, add an extra teaspoon of honey to balance it out.
  • Don't overcrowd the skillet when searing the chicken, work in batches if needed so each piece gets a nice golden crust.
  • Taste the sauce before tossing it with the pasta, it should be tangy, sweet, and just salty enough to make you want another bite.
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