Balsamic Glazed Chicken Pasta (Printable Version)

Tender chicken glazed with tangy balsamic reduction, sautéed garlic, and fresh herbs paired with penne pasta for an easy yet elegant 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

→ Sauces & Oils

06 - 3 tablespoons 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 - 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 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. Remove to a plate and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté 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 the balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil.
05 - Return chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2 to 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 Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under 40 minutes.
  • The balsamic glaze adds a restaurant-quality finish that makes simple ingredients shine.
  • You only need one skillet after the pasta is done, so cleanup is surprisingly fast.
  • It works beautifully for both a quiet dinner alone and a table full of guests.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of pooling at the bottom.
  • Let the balsamic mixture simmer long enough to thicken, otherwise it stays too thin and won't coat properly.
  • Slice the chicken thin so it cooks quickly and stays tender, thick pieces will take forever and risk drying out.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff won't reduce properly and can taste harsh.
  • Toss the pasta in the skillet over low heat for a minute after adding it, this helps the sauce cling and the flavors meld.
  • Taste before serving and adjust with a pinch of salt, a crack of pepper, or an extra drizzle of honey if it needs balance.
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