Balsamic Glazed Chicken Pasta (Printer-Friendly)

Tender chicken glazed with tangy balsamic reduction, combined with penne, cherry tomatoes, and fresh spinach for an elegant dinner.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, 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 Vinegars

06 - 3 tablespoons olive oil, divided
07 - 1/4 cup balsamic vinegar

→ Sauces and Condiments

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 Steps:

01 - Cook pasta according to package directions 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 to 7 minutes until golden and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant, then add cherry tomatoes. Cook for 2 to 3 minutes until tomatoes soften.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until well combined.
05 - Return cooked chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2 to 3 minutes until 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 evenly.
07 - Remove from heat and serve immediately, topped with grated Parmesan cheese and fresh basil if desired.

# Helpful Hints:

01 -
  • It tastes like you spent hours in the kitchen, but you only need 40 minutes start to finish.
  • The balsamic glaze gives every bite a tangy sweetness that makes plain chicken feel gourmet.
  • Everything comes together in one skillet after the pasta is done, so cleanup is surprisingly painless.
  • The spinach wilts into the sauce at the last second, adding color and a slight earthiness without any extra effort.
02 -
  • Don't skip reserving the pasta water, its starch helps the balsamic glaze cling to every strand and keeps the sauce from looking greasy.
  • Let the chicken get a proper sear before stirring it, that golden crust adds flavor you can't get back once you start tossing everything around.
  • Add the spinach at the very end, it only needs 30 seconds to wilt and stays vibrant green instead of turning drab.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff can taste harsh and won't reduce into that glossy, sweet glaze you're after.
  • If you want an even richer sauce, stir in a tablespoon of butter at the very end, it'll make everything taste restaurant-level luxurious.
  • Taste the glaze before adding it to the skillet, if it's too tart, add a little more honey, too sweet, a splash more vinegar.
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