Balsamic Glazed Chicken Pasta (Print Version)

Tender chicken breast in a tangy balsamic glaze with sautéed garlic, cherry tomatoes, and fresh spinach tossed with penne pasta.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 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 5–7 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 2–3 minutes until tomatoes soften.
04 - In a small bowl, whisk together 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 2–3 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 looks and tastes fancy but uses pantry staples you probably already have tucked away.
  • The balsamic glaze adds a sweet-tart punch that makes plain chicken exciting again.
  • Everything comes together in one skillet after the pasta boils, so cleanup is mercifully quick.
  • Itʼs flexible enough to swap in whatever greens or vegetables are languishing in your fridge.
02 -
  • Donʼt skip reserving the pasta water, itʼs the secret to a sauce that coats instead of puddles.
  • Let the chicken get a good sear before stirring it around, those golden bits add flavor the glaze canʼt replicate.
  • If the balsamic mixture looks thin in the bowl, donʼt worry, it thickens beautifully once it simmers in the hot skillet.
03 -
  • Slice the chicken against the grain into thin strips so it stays tender and cooks evenly.
  • Taste the glaze before adding it to the skillet and adjust the honey or vinegar to your preference.
  • Use tongs instead of a spoon to toss the pasta, it grabs everything without smashing the tomatoes.
  • If the glaze gets too thick, a quick splash of pasta water or even a teaspoon of balsamic vinegar loosens it right back up.
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