Balsamic Glazed Chicken Pasta (Print Version)

Tender chicken glazed in balsamic reduction with cherry tomatoes and fresh spinach, tossed with penne in a silky, herb-infused sauce.

# What You'll Need:

→ Protein

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

→ 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

→ Garnish

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

# Cooking Steps:

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 - While pasta cooks, 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 to 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 to 3 minutes until tomatoes begin to soften.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until emulsified.
05 - Return chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir 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 everything together, adding reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
07 - Remove from heat and serve immediately, topped with grated Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It pulls together in under an hour but tastes like you spent all evening in the kitchen.
  • The balsamic glaze adds a sweet-tart depth that makes even picky eaters curious.
  • You probably have most of these ingredients already, so no special trip to the store.
  • Leftovers taste incredible the next day, cold or reheated.
02 -
  • Do not skip reserving the pasta water, it has starch that helps the sauce cling instead of sliding off.
  • Let the chicken sit undisturbed in the pan for the first minute so it gets a proper sear instead of steaming.
  • Simmer the balsamic glaze gently, if the heat is too high it can turn bitter and burn instead of thickening.
03 -
  • Slice your chicken thin and even so every piece cooks at the same rate and stays tender.
  • Taste the glaze before adding it to the pan, you can adjust the sweetness or tang with a little more honey or vinegar.
  • If reheating leftovers, add a splash of water or broth to bring the sauce back to life instead of drying it out.
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