Balsamic Glazed Chicken Pasta (Printable)

Tender chicken glazed in tangy balsamic with cherry tomatoes, garlic, and spinach tossed through penne. Elegant, simple, and ready in 40 minutes.

# What You'll Need:

→ Meats

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)

# Directions:

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 minced 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 until well combined.
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 coats the chicken.
06 - Add cooked pasta and spinach to the skillet. Toss everything together, adding reserved pasta water gradually to create a silky sauce that coats the pasta.
07 - Remove from heat and serve immediately, topped with grated Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 45 minutes on a weeknight.
  • The balsamic glaze adds a beautiful sweet-tart depth without any complicated steps.
  • You only need one skillet after the pasta is done, which means less cleanup and more time to enjoy dinner.
  • It is flexible enough to swap proteins or greens based on what is already in your fridge.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Let the balsamic mixture simmer long enough to thicken, if you rush it the glaze will stay thin and watery instead of glossy.
  • Slice the chicken thin and even so every piece cooks at the same rate and stays tender.
03 -
  • Taste your balsamic vinegar before using it, some brands are sharper than others and you may want to adjust the honey slightly.
  • If the glaze gets too thick, add a spoonful of pasta water to bring it back to a silky consistency.
  • For deeper flavor, let the chicken marinate in olive oil, garlic, and herbs for 30 minutes before cooking.
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