Balsamic Glazed Chicken Pasta (Printable View)

Glazed chicken breast with balsamic reduction, cherry tomatoes, and spinach tossed with pasta for an elegant weeknight dinner.

# Needed Ingredients:

→ 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 5–7 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 halved 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 until well combined.
05 - Return 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 evenly.
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. Transfer to serving plates immediately, topped with grated Parmesan and fresh basil if desired.

# Expert Hints:

01 -
  • The balsamic glaze clings to every piece of chicken and coats the pasta like a secret sauce you'd expect from a fancy restaurant.
  • It uses one skillet after the pasta is done, so cleanup is faster than the cooking itself.
  • The balance of tangy vinegar, sweet honey, and sharp mustard makes every bite feel layered and intentional.
  • You can have this on the table in under 45 minutes, even on a weeknight when energy is low.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will help the glaze transform into a silky sauce instead of a sticky puddle at the bottom of the bowl.
  • Slice the chicken thin and even, thick pieces take forever to cook and can dry out before the centers are done.
  • Let the balsamic mixture simmer long enough to thicken, if you rush it, the glaze will be watery and won't cling to the chicken.
  • Add the spinach at the very end, it wilts in seconds and can turn mushy if overcooked.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff can taste harsh and won't reduce into a proper glaze.
  • Let your skillet get hot before adding the chicken, a good sear means flavor and texture, not just color.
  • Taste the glaze before adding it to the chicken, if it's too sharp, add a touch more honey, if it's too sweet, a squeeze of lemon juice will balance it out.
  • Finish with a drizzle of extra virgin olive oil just before serving for a silky richness that makes the dish feel restaurant quality.
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