Balsamic Glazed Chicken Pasta (Printable Version)

Tender chicken glazed with balsamic reduction, combined with sautéed tomatoes, spinach, and pasta for an elegant 40-minute dinner.

# 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 and Aromatics

03 - 3 cloves garlic, minced
04 - 7 oz cherry tomatoes, halved
05 - 2 cups fresh baby spinach

→ Sauces and 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

→ Garnish

12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves, torn (optional)

# How-To Steps:

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 - 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. 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.

# Tips for Success:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have.
  • The balsamic glaze clings to everything in the most satisfying way.
  • You can swap or add vegetables based on what's about to go bad in your fridge.
  • It reheats surprisingly well for lunch the next day.
02 -
  • Don't skip reserving pasta water, it's the only thing that will bring a broken sauce back to life.
  • Slice the chicken thin and even so every piece cooks at the same rate.
  • Let the balsamic glaze simmer long enough to thicken, or it'll just be vinegar soup.
  • Add the spinach at the very end so it wilts but doesn't turn to mush.
03 -
  • Use a large skillet so everything has room to cook evenly and the glaze doesn't steam instead of simmer.
  • Taste the glaze before adding it to the pan, if it's too sharp, add a little more honey.
  • Let the pasta finish cooking in the skillet with the sauce for 30 seconds, it'll soak up flavor and stick together better.
  • Grate Parmesan fresh, the pre grated stuff doesn't melt the same way and can taste dusty.
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