Balsamic Glazed Chicken Pasta (Printable)

Tender chicken glazed with balsamic reduction, sautéed garlic, and fresh herbs tossed with pasta and spinach for an elegant dinner.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), 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 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta 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. Transfer to a plate.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant. Add cherry tomatoes and cook for 2-3 minutes until softened.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until combined.
05 - Return cooked chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2-3 minutes until 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. Cook until spinach wilts.
07 - Remove from heat immediately. Plate and top with grated Parmesan cheese and fresh basil if desired. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under an hour on a weeknight.
  • The balsamic glaze creates a restaurant-quality sauce that clings to every strand of pasta.
  • You can swap ingredients based on what's in your fridge and it still turns out beautifully.
  • It's elegant enough for guests but cozy enough for a quiet dinner alone.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that coats instead of clumps.
  • Let the balsamic glaze simmer long enough to thicken or it will just be thin and runny instead of syrupy.
  • Add the spinach at the very end so it wilts but doesn't turn into mush.
03 -
  • Use a splash of the balsamic glaze to deglaze the pan after searing the chicken, it picks up all those caramelized bits and adds depth.
  • Pound the chicken breasts to an even thickness before slicing so every piece cooks at the same rate.
  • Finish with a drizzle of good olive oil right before serving for a glossy, restaurant-style presentation.
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