Balsamic Chicken Pasta
Elevate your weeknight dinner game with this flavorful Balsamic Chicken Pasta recipe, a perfect harmony of tangy, sweet, and savory flavors. Tender chicken strips are marinated in a rich balsamic glaze with garlic, honey, and Italian herbs, then pan-seared to perfection for a caramelized finish. Swirled with al dente penne pasta, juicy cherry tomatoes, and fresh baby spinach, this dish is brought together with a silky balsamic sauce that clings to every bite. Topped with a generous sprinkle of Parmesan cheese, this satisfying one-pan meal is as vibrant as it is easy to prepare. Ready in just 40 minutes, this recipe is an ideal choice for busy weeknights or casual entertaining. Whether you're a pasta lover or a fan of bold balsamic flavors, this dish is sure to impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.25 cups balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 pieces garlic cloves (minced)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces penne pasta
- 1.5 cups cherry tomatoes (halved)
- 2 cups baby spinach
- 0.5 cups Parmesan cheese (grated)
- 4 cups water
Instructions
Slice the chicken breasts into thin strips and set aside.
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and black pepper to create the marinade.
Pour half of the marinade over the chicken strips and let it marinate for at least 15 minutes. Reserve the other half of the marinade for later use.
While the chicken marinates, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and slightly caramelized. Remove the chicken and set aside.
In the same skillet, add the cherry tomatoes and cook for 3 minutes, stirring occasionally, until they begin to soften and release their juices.
Reduce the heat to medium and add the reserved marinade to the skillet. Let it simmer for 2-3 minutes until slightly thickened.
Add the cooked pasta, baby spinach, and reserved pasta water to the skillet. Toss everything together and cook for another 2 minutes until the spinach wilts and the pasta is evenly coated in the sauce.
Return the cooked chicken to the skillet and toss well to combine.
Remove from heat and sprinkle the dish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 23.0 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1456 mg | 112% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2290 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
