Balsamic Glazed Chicken Pasta (Printable)

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

# What You Need:

→ Poultry

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

→ Oils & 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

→ Garnish

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

# Directions:

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 the 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 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 and serve immediately, topped with grated Parmesan and fresh basil if desired.

# Expert Hints:

01 -
  • It looks and tastes like you spent hours in the kitchen, but it comes together in under 45 minutes with just one skillet and a pot.
  • The balsamic glaze gives the chicken a sweet, tangy depth that makes even picky eaters go back for seconds.
  • You can swap ingredients based on what you have, and it still turns out restaurant quality every single time.
02 -
  • Do not skip reserving the pasta water, because its starch is what turns the glaze into a silky sauce that clings instead of puddles.
  • If your balsamic glaze is too thin, let it simmer an extra minute, but watch it closely because it can go from perfect to sticky candy fast.
  • Season the chicken well before cooking, because the glaze adds sweetness and tang but not much salt.
03 -
  • Use a hot skillet and do not overcrowd the chicken so it sears instead of steams, which is the secret to getting that caramelized golden crust.
  • Taste the glaze before adding it to the skillet, and adjust the honey or vinegar to your preference, because balsamic brands vary in sweetness and acidity.
  • Fresh basil added at the very end keeps its bright flavor and aroma, while dried basil cooked in loses its magic.
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