Balsamic Glazed Chicken Pasta (Printable version)

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

# What you need:

→ Proteins

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 & Sauces

06 - 3 tablespoons olive oil, divided
07 - 1/4 cup balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard

→ Seasonings & Garnish

10 - 1 teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper to taste
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves, torn (optional)

# How to Make It:

01 - Cook pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, 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.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant, then add halved cherry tomatoes. Cook for 2 to 3 minutes until tomatoes begin to soften.
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 balsamic glaze mixture over chicken and tomatoes. Stir and simmer for 2 to 3 minutes until sauce thickens and coats the chicken.
06 - Add cooked pasta and fresh spinach to the skillet. Toss all ingredients together, adding reserved pasta water gradually to create a silky sauce that evenly coats the pasta.
07 - Remove from heat and serve immediately, garnished with grated Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent the whole afternoon in the kitchen.
  • The balsamic glaze clings to every piece of chicken and coats the pasta with a tangy sweetness that keeps you going back for more.
  • You can swap out the greens or add whatever vegetables are wilting in your crisper drawer.
  • It reheats beautifully the next day, making lunch something to look forward to instead of dread.
02 -
  • Save that pasta water before you drain it, because plain water won't bind the sauce the same way and you'll end up with dry noodles.
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll miss out on that golden crust that adds so much flavor.
  • Let the balsamic glaze simmer long enough to thicken, or it will stay thin and watery and won't cling to the chicken properly.
03 -
  • Slice the chicken as thin as you can manage, because thinner strips cook faster and absorb more of the glaze than thick chunks ever will.
  • Taste the balsamic glaze before you add it to the pan, and if it's too sharp, add another half teaspoon of honey to round it out.
  • Don't skip the step of returning the chicken to the skillet with the glaze, because that's when the flavors really marry and the chicken gets coated in that sticky, tangy sauce.
  • If your skillet isn't big enough to toss the pasta comfortably, transfer everything to a large mixing bowl instead so you can combine it without making a mess.
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