Balsamic Glazed Chicken Pasta (Printer-Friendly)

Succulent chicken glazed in balsamic with sautéed garlic, cherry tomatoes, and spinach tossed with pasta—elegant and ready in 40 minutes.

# What You Need:

→ Meats

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

→ Sauces & Oils

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

→ Seasonings

10 - 1 tsp 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 - 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.
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 in the kitchen, but you'll be done in under 45 minutes.
  • The balsamic glaze adds a restaurant-quality finish without any fancy technique.
  • You can swap ingredients based on what's in your fridge and it still turns out beautifully.
  • It's hearty enough to satisfy but light enough that you won't feel weighed down.
02 -
  • Don't skip reserving the pasta water, it's the key to making the sauce cling instead of pooling at the bottom.
  • Let the balsamic mixture simmer long enough to thicken, if you rush it, the glaze will be too thin and won't coat properly.
  • Season the chicken well before cooking, bland chicken will make the whole dish fall flat no matter how good the glaze is.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff can taste harsh and won't reduce as nicely.
  • If you want extra richness, stir in a tablespoon of butter at the very end for a glossy, restaurant-style finish.
  • Don't overcrowd the skillet when cooking the chicken, or it will steam instead of getting that golden crust.
  • Taste the glaze before adding it to the skillet and adjust the honey or vinegar to suit your preference.
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