Balsamic Chicken Pasta

If you’re looking for a pasta recipe that feels both comforting and a little elevated, you’ve found it. Balsamic chicken pasta is that perfect mix of tangy, savory, and slightly sweet, thanks to a rich balsamic glaze that coats juicy chicken and tender pasta. It’s the kind of recipe that looks like you spent hours in the kitchen, but really, it comes together in less than 30 minutes.

For busy weeknights, casual dinners with friends, or even meal prep, this dish checks all the boxes. Let’s dive into what makes balsamic chicken pasta so special and how you can whip it up in your own kitchen tonight.

What is balsamic chicken pasta

Balsamic chicken pasta is a simple yet flavorful pasta dish that combines sautéed or grilled chicken with a tangy balsamic reduction sauce tossed over pasta. The balsamic vinegar adds a slightly sweet, complex acidity that balances beautifully with the savory chicken and the starchiness of the pasta.

While balsamic vinegar originated in Modena, Italy, its use in quick weeknight pasta dishes has grown hugely popular worldwide. According to the International Vinegar Association, global consumption of balsamic vinegar has increased by over 30% in the past decade, with many home cooks using it as a healthier alternative to creamy or heavy sauces.

This pasta is proof that Italian-inspired flavors don’t need to be complicated. With just a few pantry staples and some fresh ingredients, you get a restaurant-worthy dish right at home.

Why you’ll love this recipe

There are so many reasons why balsamic chicken pasta will become a go-to in your meal rotation:

• Quick and easy – ready in about 30 minutes.
• Balanced – chicken for protein, pasta for carbs, veggies for fiber.
• Flavorful – balsamic vinegar adds depth without being heavy.
• Customizable – you can add veggies, change pasta types, or even make it creamy.
• Meal prep friendly – leftovers taste even better the next day.

It’s a dish that works equally well for weeknight dinners and casual entertaining.

Ingredients for balsamic chicken pasta

Here’s what you’ll need for the base recipe:

• 12 oz pasta (penne, fusilli, or spaghetti)
• 2 chicken breasts, boneless and skinless
• 3 tbsp balsamic vinegar (high-quality if possible)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach (optional)
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Substitutions and swaps:

• Swap spinach for kale or arugula.
• Use whole wheat or gluten-free pasta.
• Add zucchini, mushrooms, or bell peppers for extra veggies.
• For a creamier twist, stir in ¼ cup heavy cream or Greek yogurt.

Step-by-step recipe: balsamic chicken pasta

Step 1: Cook the pasta

Fill a large pot with water and bring it to a rolling boil. Don’t forget to salt the water generously, about 1 tablespoon of salt per 4 quarts of water. This is your one chance to season the pasta itself, and it makes a big difference in flavor. Add your pasta of choice (penne and fusilli work beautifully here, but spaghetti also works) and cook according to the package instructions until al dente. Al dente means the pasta is tender but still has a slight bite in the center, this texture holds up best when mixed with the sauce. Before draining, carefully reserve ½ cup of the pasta water, which is full of starch and acts like a natural thickener for the balsamic glaze. Drain the pasta and set aside.

Step 2: Cook the chicken

While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with a paper towel (this helps them sear properly) and season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken breasts in the pan and let them cook undisturbed for about 6–7 minutes per side. You’re looking for a golden, slightly crispy exterior while keeping the inside juicy. Use a meat thermometer if you have one, the safe internal temperature for chicken is 165°F. Once cooked, remove the chicken from the skillet and let it rest for at least 5 minutes before slicing it into strips. Resting is crucial because it allows the juices to redistribute, keeping the meat tender.

Step 3: Make the balsamic glaze

In the same skillet (don’t wipe it out, those browned bits at the bottom add tons of flavor), add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn, as garlic can turn bitter quickly. Pour in the balsamic vinegar, stirring to deglaze the pan and scrape up all the flavorful bits. Allow the vinegar to simmer gently for 2–3 minutes until it reduces slightly and takes on a glossy, syrupy texture. Stir in the cherry tomatoes and let them cook until they just start to soften and release their juices. This creates a sweet and tangy base that will coat the pasta beautifully.

Step 4: Combine everything

Lower the heat to medium and add the drained pasta directly into the skillet with the balsamic glaze and tomatoes. Toss well so that every piece of pasta is evenly coated. Add the fresh baby spinach and stir until just wilted, it should stay vibrant green and slightly tender, not overcooked. Return the sliced chicken to the pan and mix everything together, making sure the chicken is coated in the glaze too. If the sauce feels too thick or dry, add a splash of the reserved pasta water until you reach your desired consistency. The starch in the water helps bind the sauce to the pasta for a silky finish.

Step 5: Serve

Transfer the balsamic chicken pasta to serving bowls or plates. Sprinkle generously with grated Parmesan cheese and garnish with fresh basil leaves for a burst of color and freshness. Serve immediately while warm, with a side of garlic bread or a crisp green salad if you’d like to round out the meal.

Pro Tip: Always let the chicken rest before slicing. If you cut into it too early, the juices will spill out onto the cutting board instead of staying inside the meat. This one simple step is the difference between juicy, tender chicken and dry, bland chicken.

Variations of balsamic chicken pasta

• Roasted vegetable version – roast zucchini, bell peppers, or mushrooms and toss them in.
• Creamy balsamic chicken pasta – add a splash of heavy cream or cream cheese for richness.
• Whole wheat or gluten-free – swap the pasta for a healthier version.
• Vegetarian version – replace chicken with sautéed mushrooms or tofu.

Pro tips for the best balsamic chicken pasta

• Always season your pasta water generously – it makes the pasta itself taste better.
• Use good quality balsamic vinegar – cheaper versions can taste too acidic.
• Don’t overcook the chicken – juicy chicken makes or breaks this dish.
• Reserve pasta water – it’s a natural thickener for your sauce.

Balsamic chicken pasta vs other chicken pasta dishes

Compared to creamy Alfredo or cheesy baked pasta, balsamic chicken pasta feels lighter yet still indulgent. It has depth from the balsamic glaze without the heaviness of cream-based sauces. Think of it as the perfect middle ground between comfort and fresh flavor.

Pairings and serving suggestions

This dish pairs wonderfully with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or crusty baguette
• Wine pairing: Pinot Noir or Sauvignon Blanc
• Non-alcoholic: sparkling water with lemon or iced tea

It’s also fantastic for meal prep, store leftovers in an airtight container and reheat gently with a splash of water or olive oil.

Healthier swaps and nutrition facts

Per serving (about 1/4 of the recipe):

• ~430 calories
• 28g protein
• 40g carbs
• 15g fat

Healthier options:

• Swap in whole grain pasta for added fiber.
• Use Greek yogurt instead of cream if making it creamy.
• Load it with extra veggies to reduce pasta-to-veggie ratio.

Fun facts about balsamic vinegar and pasta

• True balsamic vinegar comes from Modena, Italy, and is aged for years in wooden barrels.
• Pasta is one of the world’s most popular foods, Italians eat an average of 51 pounds of pasta per person per year.
• Balsamic vinegar was once considered a luxury condiment, gifted to royalty in the Middle Ages.

FAQ

Final thoughts

Balsamic chicken pasta is one of those recipes that feels fancy enough for a dinner date but easy enough for a Tuesday night. It’s flavorful, balanced, and endlessly adaptable. Once you try it, you’ll see why it’s such a favorite, simple ingredients, big payoff, and a dish that never gets old.

So grab that bottle of balsamic vinegar, some chicken, and your favorite pasta, and make this your next go-to meal.

Balsamic Chicken Pasta

5

from

1

votes

Course: Chicken, PastaCuisine: ItalianDifficulty: Easy

Servings

1

serving

Prep time

10

minutes

Cooking time

20

minutes

Calories

580

kcal

A single-serving balsamic chicken pasta made with tender chicken, al dente pasta, and a tangy balsamic glaze. Perfect for a quick weeknight dinner or solo meal prep.

Ingredients

• 3 oz pasta (about 1 cup dry)

• ½ chicken breast, boneless and skinless

• ¾ tbsp balsamic vinegar

• ½ tbsp olive oil (plus a drizzle if needed)

• ½ garlic clove, minced

• ¼ cup cherry tomatoes, halved

• ¼ cup baby spinach (optional)

• 2 tbsp Parmesan cheese, grated

• Pinch of salt and pepper

• Small basil leaf for garnish

Directions

• Bring a medium pot of salted water to a boil. Add pasta and cook until al dente, about 7–9 minutes. Reserve 2 tbsp pasta water, then drain.
• Season half a chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes on each side until golden and cooked through (165°F internal temperature). Remove, let rest, then slice into strips.
• In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in balsamic vinegar and let it simmer for about 2 minutes until slightly reduced. Add cherry tomatoes and cook until just softened.
• Toss in the pasta and spinach, stirring to coat everything in the balsamic glaze. Add chicken back to the pan and mix. If it seems dry, add a splash of reserved pasta water.
• Serve immediately, topped with Parmesan and basil.