Balsamic Glazed Chicken Pasta (Printable)

Tender chicken breast glazed with tangy balsamic reduction, fresh garlic, and herbs tossed with pasta and 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:

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 delivers restaurant-quality flavor using pantry staples you probably already own.
  • The balsamic glaze clings to every strand of pasta and bite of chicken, turning simple ingredients into something unforgettable.
  • Its flexible enough to accommodate whatever greens or vegetables are hiding in your crisper drawer.
  • You can have dinner on the table in forty minutes without breaking a sweat or dirtying a mountain of dishes.
02 -
  • Dont skip reserving the pasta water—its starchy magic binds the glaze and prevents the dish from turning dry and clumpy.
  • Let the chicken get a proper sear before moving it around; patience here means golden, flavorful crusts instead of pale, steamed meat.
  • Taste the glaze before adding it to the skillet and adjust the honey or vinegar to match your preference for sweet or tangy.
  • Add the spinach at the very end so it wilts without turning mushy or losing its vibrant green color.
03 -
  • Use a large skillet so the chicken and pasta have room to move—crowding the pan leads to steaming instead of searing.
  • If your balsamic vinegar is on the cheaper side, simmer it a bit longer to concentrate the flavor and reduce any harshness.
  • Grate your Parmesan fresh right before serving; pre-grated cheese has additives that prevent it from melting smoothly into hot pasta.
  • Toss the pasta in the skillet over low heat for an extra minute after combining everything—it helps the flavors meld and the sauce cling even better.
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