Save Balsamic Glazed Chicken Pasta is a vibrant and elegant Italian-inspired dish that brings gourmet flavors to your dinner table in just 40 minutes. Featuring tender chicken breasts glazed in a tangy balsamic reduction and tossed with al dente pasta, this meal is a perfect balance of savory, sweet, and fresh ingredients.
Save This dish relies on simple, high-quality ingredients like olive oil, fresh garlic, and Italian herbs to create a deep, aromatic base. The addition of reserved pasta water at the end ensures that every strand of pasta is perfectly coated in a silky, glistening sauce that highlights the juicy chicken and softened tomatoes.
Ingredients
- 2 large boneless, skinless chicken breasts (about 500 g), sliced into thin strips
- 350 g (12 oz) penne or spaghetti
- 3 cloves garlic, minced
- 200 g (7 oz) cherry tomatoes, halved
- 60 g (2 cups) fresh baby spinach
- 3 tbsp olive oil, divided
- 60 ml (1/4 cup) balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp dried Italian herbs
- Salt and freshly ground black pepper, to taste
- 30 g (1/4 cup) grated Parmesan cheese
- Fresh basil leaves, torn (optional)
Instructions
- Step 1
- Cook the pasta according to package instructions in salted water until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain and set aside.
- Step 2
- While pasta cooks, heat 1 tbsp 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.
- Step 3
- In the same skillet, add 1 tbsp olive oil. Sauté garlic for 30 seconds until fragrant, then add cherry tomatoes. Cook for 2–3 minutes until tomatoes soften.
- Step 4
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining 1 tbsp olive oil.
- Step 5
- 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.
- Step 6
- 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.
- Step 7
- Remove from heat. Serve immediately, topped with grated Parmesan and fresh basil if desired.
Zusatztipps für die Zubereitung
For added depth, add a splash of balsamic reduction just before serving.
Varianten und Anpassungen
Swap spinach for arugula or kale for a peppery twist. For a vegetarian version, substitute chicken with sautéed mushrooms or tofu.
Serviervorschläge
Pairs well with a light Pinot Noir or crisp Sauvignon Blanc.
Save Whether you are looking for a quick weeknight dinner or an impressive meal for guests, this Balsamic Glazed Chicken Pasta delivers on every level. Topped with fresh basil and a generous dusting of Parmesan cheese, it is a wholesome, flavorful dish that is sure to satisfy.
Your Questions Answered
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work well and stay juicy during cooking. Increase the sauté time by 2-3 minutes to ensure they're cooked through, as thighs are thicker than breast meat.
- → What pasta shapes work best?
Penne and spaghetti are ideal as they hold the balsamic glaze well. Fettuccine, rigatoni, or farfalle are also excellent choices. Avoid very delicate shapes that may break apart when tossing.
- → How do I prevent the balsamic from burning?
Keep the heat at medium once you add the balsamic mixture. The honey helps balance the acidity and prevents scorching. Stir frequently and simmer for just 2-3 minutes until the sauce thickens naturally.
- → Can I make this dish vegetarian?
Absolutely. Substitute chicken with 300g of sautéed mushrooms, tofu, or chickpeas. Cook mushrooms until golden before adding the balsamic glaze, or pan-fry tofu until crispy on all sides.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water to restore the sauce consistency. The dish doesn't freeze well due to the pasta texture.
- → What wine pairs well with this dish?
Light Pinot Noir complements the balsamic glaze beautifully, while crisp Sauvignon Blanc brightens the herbal and tangy flavors. A dry Prosecco also works nicely for a lighter pairing.