Balsamic Glazed Chicken Pasta (Printer View)

Tender chicken glazed with balsamic reduction, cherry tomatoes, and fresh spinach tossed with penne in a silky, herbaceous sauce.

# What you'll need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 18 oz), sliced into thin strips

→ Pasta

02 - 12 oz penne or spaghetti

→ Vegetables and Aromatics

03 - 3 cloves garlic, minced
04 - 7 oz cherry tomatoes, halved
05 - 2 cups fresh baby spinach

→ Oils and Sauces

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)

# Method:

01 - Cook the 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 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 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 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 to 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 clings to every piece of chicken and strand of pasta, delivering bold flavor without heavy cream or butter.
  • It looks like you spent hours in the kitchen, but the whole thing is done in 40 minutes start to finish.
  • You probably already have most of these ingredients, and the ones you don't are easy to find at any grocery store.
  • The spinach wilts right into the pasta, sneaking in greens without any extra effort or side dishes.
02 -
  • Don't walk away from the garlic when it hits the pan, it goes from fragrant to burnt in about 10 seconds and will turn bitter.
  • The balsamic glaze needs those couple of minutes to reduce and thicken, so resist the urge to rush it or the sauce will be too thin and won't coat properly.
  • Save more pasta water than you think you need, I learned the hard way that a dry pasta disaster can't be fixed once you've drained it all away.
03 -
  • Use a good quality balsamic vinegar, not the super cheap stuff, because the flavor concentrates as it reduces and you'll taste the difference.
  • Pat the chicken strips dry with a paper towel before seasoning them, moisture on the surface prevents that golden sear you're looking for.
  • If the glaze gets too thick, thin it out with a teaspoon of warm water or a splash of the reserved pasta water instead of adding more vinegar.
  • Taste the sauce before tossing in the pasta and adjust the honey or vinegar to your preference, some people like it sweeter and some like it tangier.
Return