Balsamic Glazed Chicken Pasta (Printable)

Tender chicken breast with tangy balsamic glaze, sautéed garlic, cherry tomatoes, and spinach tossed with pasta for an elegant dinner.

# 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)

# How To Make:

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 garlic for 30 seconds until fragrant, then add cherry tomatoes. Cook for 2–3 minutes until tomatoes soften.
04 - In a small bowl, whisk together the 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 2–3 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 create 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 -
  • The balsamic glaze gives you that restaurant quality shine and flavor without any complicated technique.
  • It uses one skillet after the pasta is done, so cleanup is mercifully quick.
  • The balance of sweet, tangy, and savory hits every craving at once.
  • It looks impressive enough to serve guests but easy enough to make on a Tuesday.
02 -
  • Do not skip reserving the pasta water, it has starch that helps the glaze become a real sauce instead of just sitting on top.
  • Let the chicken get a good sear before moving it around, patience here means flavor and color.
  • Add the spinach at the very end so it wilts without turning to mush or losing its bright green color.
03 -
  • Use a large skillet so the pasta has room to toss without flying everywhere, a crowded pan makes it hard to coat everything evenly.
  • Grate your Parmesan fresh instead of using the pre grated stuff, it melts better and tastes infinitely more like cheese.
  • If the glaze reduces too much and gets sticky, just add a splash of pasta water or a drizzle of olive oil to bring it back.
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