Red Wine Vinegar Chicken with Pasta
Elevate your weeknight dinner game with this delicious and tangy Red Wine Vinegar Chicken with Pasta. Juicy, golden-brown chicken breasts are simmered in a vibrant sauce made with red wine vinegar, honey, garlic, and cherry tomatoes, creating an irresistible balance of sweet and savory flavors. Tossed with your favorite pasta and finished with a sprinkle of grated Parmesan, fresh parsley, and optional red pepper flakes for a hint of heat, this dish is a restaurant-worthy meal you can whip up in under an hour. Perfectly suited for family dinners or date nights at home, this easy recipe combines pantry staples and fresh ingredients to deliver bold, comforting flavors. Enjoy the ultimate blend of simplicity and sophistication in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups Red wine vinegar
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Honey
- 1 cup Chicken broth
- 1.5 cups Cherry tomatoes, halved
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Pasta (e.g., spaghetti, linguine, or penne)
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the red wine vinegar to the skillet, scraping the bottom to deglaze the pan. Stir in the honey, chicken broth, cherry tomatoes, and fresh thyme leaves. Bring the mixture to a simmer and cook for 7-8 minutes, allowing the tomatoes to break down slightly.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Return the chicken breasts to the skillet with the red wine vinegar sauce. Simmer for another 5 minutes, spooning the sauce over the chicken.
Add the cooked pasta to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve the pasta and chicken in shallow bowls, garnished with grated Parmesan cheese, fresh parsley, and a sprinkle of red pepper flakes if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.1 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 875 mg | 19% | |
*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.
