Balsamic Glazed Chicken Pasta (Printable)

Elegant yet simple pasta dish with herb-glazed chicken breast, cherry tomatoes, and a silky balsamic sauce.

# What You 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)

# How to Make It:

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 5-7 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 2-3 minutes until tomatoes begin to soften.
04 - In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until emulsified.
05 - Return chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2-3 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 achieve a silky sauce that coats the pasta evenly.
07 - Remove from heat and 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 were really done in under forty minutes.
  • The balsamic glaze clings to every strand of pasta and makes even leftovers taste intentional.
  • You only need one skillet after the pasta pot, which means less scrubbing and more eating.
  • It works for a quiet Tuesday or when someone you want to impress shows up hungry.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring a broken sauce back to life.
  • Let the balsamic glaze actually reduce, if you pull it too early it stays thin and sharp instead of sweet and syrupy.
  • Cut your chicken strips evenly so they all finish cooking at the same time, otherwise some pieces dry out while others stay raw.
03 -
  • Use a good quality balsamic vinegar, the cheap stuff can taste harsh and won't reduce into that glossy, sweet glaze you want.
  • Toast your garlic just until fragrant, burned garlic turns bitter and there's no coming back from that.
  • Toss the pasta in the skillet instead of plating it first, the residual heat helps the sauce cling and everything stays hotter longer.
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