Balsamic Glazed Chicken Pasta (Printable Version)

Tender chicken breast glazed with tangy balsamic reduction, sautéed garlic, cherry tomatoes, and fresh herbs—an elegant yet easy dinner.

# Needed Ingredients:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb), 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 extra virgin 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 - Sea salt and freshly ground black pepper to taste

→ Garnish

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

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set cooked pasta 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 brown and cooked through. Transfer to a plate and keep warm.
03 - Add 1 tablespoon olive oil to the same skillet. Sauté minced garlic for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 2 to 3 minutes until they begin to soften and release their juices.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until well combined and emulsified.
05 - Return seared chicken to the skillet with tomatoes. Pour the balsamic glaze mixture over the chicken and tomatoes. Stir gently and simmer for 2 to 3 minutes until the sauce reduces and coats the chicken with a glossy finish.
06 - Add the cooked pasta and fresh spinach to the skillet. Toss all components together, gradually adding reserved pasta water until the sauce reaches a silky consistency that evenly coats the pasta. Remove from heat and serve immediately.
07 - Divide pasta among serving bowls. Top with grated Parmesan cheese and fresh torn basil leaves if desired. Serve while hot.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, which means you can pull off a dinner that looks impressive without spending your evening in the kitchen.
  • The balsamic glaze transforms ordinary chicken into something tangy, sweet, and deeply flavorful with almost no effort.
  • It uses simple ingredients you probably already have, so theres no need for a specialty store run.
  • The one-skillet approach keeps cleanup minimal, which is honestly half the battle on a busy weeknight.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what helps the glaze coat every strand instead of pooling at the bottom of the bowl.
  • Let the chicken sit undisturbed in the pan for the first minute or two, moving it too early prevents that golden crust from forming.
  • Taste the balsamic glaze before adding it to the skillet, if its too sharp add a touch more honey, if its too sweet add a splash more vinegar.
03 -
  • Use a wide skillet instead of a deep pot so the balsamic reduction has more surface area to thicken and caramelize quickly.
  • Slice your chicken breasts against the grain for the most tender bite, and keep the strips roughly the same size so they cook evenly.
  • If you want an even glossier finish, toss in a small pat of butter at the very end and swirl it through the pasta.
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