Balsamic Glazed Chicken Pasta (Print version)

Tender chicken glazed with balsamic reduction, tossed with penne, cherry tomatoes, and fresh spinach for an elegant weeknight 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 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 5–7 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 Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under 40 minutes on a weeknight.
  • The balsamic glaze adds a sweet-tangy depth that makes even picky eaters come back for seconds.
  • You only need one skillet after the pasta is done, which means less cleanup and more time to actually enjoy dinner.
  • It's flexible enough to swap in whatever greens or vegetables you have wilting in the crisper drawer.
02 -
  • Don't skip reserving the pasta water—it's the secret to a sauce that clings instead of puddles at the bottom of the bowl.
  • Let the chicken get a good sear before flipping it, or it will steam instead of caramelize and you'll miss out on all that flavor.
  • Add the spinach at the very end so it wilts without turning soggy or losing its bright green color.
  • If the balsamic glaze tastes too sharp, add another teaspoon of honey to round it out.
03 -
  • Use a large skillet so everything has room to move—crowding the pan will steam the chicken instead of searing it.
  • Taste the glaze before adding it to the skillet and adjust the sweetness or acidity to your preference.
  • Toss the pasta in the skillet over low heat for a minute after combining everything so the flavors meld together.
  • Grate your Parmesan fresh right before serving—it melts better and tastes infinitely better than the pre-grated stuff.
Go back