Balsamic Glazed Chicken Pasta (Printer-Friendly)

Tender chicken glazed with tangy balsamic reduction, tossed with pasta, cherry tomatoes, and fresh spinach for an elegant Italian-inspired dinner.

# What You'll 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 & Vinegars

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

→ Flavor Enhancers

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)

# Direction Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
02 - While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt, pepper, and Italian herbs. Sauté for 5–7 minutes until golden and fully cooked. Transfer to a plate.
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 2–3 minutes until they begin to soften and release their juices.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining 1 tablespoon olive oil until fully combined.
05 - Return cooked chicken to the skillet with tomatoes. Pour the balsamic mixture over the chicken and tomatoes. Stir well and simmer for 2–3 minutes, allowing the sauce to thicken and coat the chicken evenly.
06 - Add cooked pasta and fresh spinach to the skillet. Toss everything together thoroughly, adding reserved pasta water in small amounts as needed to create a silky, cohesive sauce that coats the pasta evenly.
07 - Remove from heat immediately. Divide among serving bowls and garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes fancy but uses ingredients you probably already have tucked away in your kitchen.
  • The balsamic glaze does all the heavy lifting, turning simple chicken into something deeply flavorful without any fuss.
  • You only need one skillet after the pasta boils, which means less cleanup and more time enjoying your dinner.
  • Its flexible enough to swap in whatever greens or vegetables need using up before they go bad.
02 -
  • Dont skip reserving the pasta water, it contains starch that helps the balsamic glaze cling to every strand instead of pooling at the bottom of the bowl.
  • Let the balsamic mixture simmer and reduce for the full 2 to 3 minutes, otherwise it stays thin and runny instead of turning into that glossy, syrupy coating.
  • Add the spinach at the very end so it wilts from residual heat without becoming slimy or overcooked.
  • Slice the chicken thin and evenly so every piece cooks at the same rate and stays tender instead of drying out.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff can taste harsh and overly acidic instead of sweet and complex.
  • Let the skillet get properly hot before adding the chicken so it sears instead of steams, creating that golden crust that adds texture and flavor.
  • Toss the pasta in the skillet off the heat for the last 30 seconds so the sauce clings without the pasta overcooking or becoming sticky.
  • Finish with a crack of fresh black pepper and a pinch of flaky sea salt right before serving to wake up all the flavors.
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