Balsamic Glazed Chicken Pasta (Print Version)

Tender chicken strips glazed with tangy balsamic, combined with pasta and fresh herbs for an elegant dish.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, 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 tbsp olive oil, divided
07 - 1/4 cup balsamic vinegar
08 - 1 tbsp honey
09 - 1 tsp Dijon mustard

→ Seasonings

10 - 1 tsp 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)

# Steps to Follow:

01 - Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian herbs. Cook for 5 to 7 minutes until golden and cooked through. Remove from skillet and set aside.
03 - Add 1 tbsp olive oil to the same skillet. Sauté minced garlic for 30 seconds until fragrant, then add halved cherry tomatoes. Cook for 2 to 3 minutes until tomatoes soften.
04 - Whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tbsp olive oil in a small bowl.
05 - Return chicken to skillet, pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2 to 3 minutes until sauce thickens and coats chicken.
06 - Add cooked pasta and fresh spinach to skillet. Toss to combine, adding reserved pasta water as needed to achieve a silky sauce.
07 - Remove from heat and serve immediately, topped with grated Parmesan and torn fresh basil leaves if desired.

# Additional Tips::

01 -
  • The whole thing comes together in about 40 minutes, and most of that is just waiting for water to boil.
  • That balsamic glaze tastes like you've been simmering it all day, even though it's just five minutes of actual work.
  • You can eat it tonight and still have energy left for something other than dishes.
02 -
  • If your glaze breaks and looks greasy instead of glossy, add a tiny splash of water and stir fast—it'll come back together.
  • Reserve pasta water before you drain; it's the invisible ingredient that makes the sauce silky instead of tight.
  • Don't crowd the pan when you sear the chicken or you'll steam it instead of browning it, and the whole dish loses its elegance.
03 -
  • Don't wash your pan between searing the chicken and sautéing the garlic—those browned bits stuck to the bottom are flavor, and the oil picks them up as you cook.
  • Taste as you go; the seasoning should build gently instead of all hitting you at the end.
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