Balsamic Glazed Chicken Pasta (Printer-friendly)

Tender chicken glazed in tangy balsamic reduction with cherry tomatoes, spinach, and penne pasta. Elegant and easy.

# 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

→ Oils and Sauces

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)

# Directions:

01 - Cook pasta according to package directions 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. Transfer 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 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 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 achieve a silky sauce that coats the pasta.
07 - Remove from heat. Serve immediately, topped with grated Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you only needed forty minutes start to finish.
  • The balsamic glaze turns simple chicken into something deeply flavorful without any complicated technique.
  • Every component, from the pasta to the spinach, soaks up that tangy-sweet sauce so each bite feels complete.
  • It uses pantry staples and one skillet after the pasta pot, so cleanup is faster than the cooking.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the glaze emulsify and stick instead of sliding off.
  • Let the chicken get a good sear before moving it around, that golden crust adds flavor the sauce alone can't give.
  • Add the spinach at the very end so it wilts gently without turning mushy or losing its bright green color.
  • Taste the glaze before adding it to the skillet, if it's too sharp, add a touch more honey.
03 -
  • Slice the chicken against the grain so each piece stays tender and easy to chew.
  • Let the balsamic glaze reduce until it coats the back of a spoon, that's when you know it's ready.
  • Toss the pasta in the skillet off the heat for the last thirty seconds so the sauce clings without overcooking.
  • Use freshly grated Parmesan instead of pre grated, it melts better and tastes sharper.
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