Balsamic Glazed Chicken Pasta (Printable format)

Tender chicken breast glazed with balsamic reduction, combined with penne, cherry tomatoes, and fresh spinach for an elegant weeknight meal.

# List of ingredients:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, 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

→ Condiments & Seasonings

08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
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 make it:

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. Season chicken strips with salt, pepper, and Italian herbs. Sauté for 5 to 7 minutes until golden and cooked through. 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 to 3 minutes until softened.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until well combined.
05 - Return seared chicken to the skillet. Pour the balsamic glaze over chicken and tomatoes. Stir and simmer for 2 to 3 minutes until the sauce reduces and coats the chicken.
06 - Add cooked pasta and fresh spinach to the skillet. Toss until well combined, adding reserved pasta water gradually to achieve a silky sauce coating the pasta.
07 - Remove from heat and immediately plate. Top with grated Parmesan and fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • It looks and tastes like a restaurant dish but comes together in the time it takes to boil pasta and sear chicken.
  • The balsamic glaze clings to every bite, giving you that perfect balance of tangy, sweet, and savory without any heavy cream.
  • You can swap or add whatever vegetables are wilting in your crisper drawer and it still turns out delicious.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the glaze cling to the noodles instead of pooling at the bottom of the bowl.
  • Let the chicken sear without moving it around too much, patience gives you that golden crust that adds texture and flavor to every bite.
  • Taste the glaze before adding it to the skillet, if it's too sharp add a little more honey, if it's too sweet add a pinch of salt.
03 -
  • Slice the chicken against the grain and keep the strips thin so they cook fast and stay juicy instead of drying out.
  • Reduce the balsamic glaze a little longer than you think you need to, it should coat the back of a spoon and taste concentrated and sweet.
  • Toast your Parmesan in a dry pan for a few seconds before sprinkling it on top, it adds a nutty depth that makes people ask what you did differently.
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