Balsamic Chicken Pasta is a tasty dish with juicy chicken, chewy pasta, and a tangy balsamic glaze. It’s quick to whip up on busy nights and satisfying for the whole family!
The flavors blend so well, it’s hard not to go back for seconds! I love adding some veggies for extra crunch—zucchini or bell peppers work great. Yum!
Key Ingredients & Substitutions
Pasta: I recommend using linguine or fettuccine, as they hold the sauce well. If you’re gluten-free, feel free to swap it out for a gluten-free pasta or even zoodles if you want a lighter option!
Chicken: Boneless, skinless chicken breasts are perfect for this dish. You can substitute with chicken thighs for a juicier flavor, or use rotisserie chicken for a quicker meal.
Balsamic Vinegar: This adds a tangy sweetness. If you don’t have it, red wine vinegar can work in a pinch, though it’s a little more tart. You could also try apple cider vinegar for a different flavor.
Fresh Spinach: Baby spinach gives a nice pop of color and nutrition. You can also use kale or Swiss chard if you have those on hand.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken so it stays juicy is key in this dish. First, let your chicken rest after seasoning, which helps flavors soak in. Once you heat your skillet, make sure it’s hot either by splashing in a drop of water—if it sizzles, you’re good to go!
- Cook the chicken without moving it too much for 5-6 minutes on one side, then flip.
- Always use a meat thermometer; you’re aiming for 165°F (75°C) to ensure it’s safe to eat.
- Let the chicken rest before slicing to keep it moist.
How to Make Balsamic Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz linguine or fettuccine pasta
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tbsp olive oil (plus more for cooking chicken)
For the Vegetable Medley:
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 cup sliced mushrooms
- 3 cloves garlic, minced
For the Sauce:
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth or water
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This dish takes about 30 minutes total—10 minutes for prep and about 20 minutes for cooking. It’s quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the linguine or fettuccine and cook according to the package instructions until al dente. Once it’s done, drain the pasta and set it aside.
2. Prepare the Chicken:
While the pasta is cooking, season the chicken breasts generously with salt and black pepper on both sides. In a large skillet, heat a bit of olive oil over medium-high heat. Add the chicken breasts to the pan and cook for about 5-6 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into strips.
3. Sauté the Vegetables:
In the same skillet, add another tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until it becomes fragrant. Add the halved cherry tomatoes and sliced mushrooms to the skillet. Cook while stirring occasionally until the tomatoes start to soften and the mushrooms are tender, about 4 minutes.
4. Create the Sauce:
Next, pour in the balsamic vinegar and chicken broth (or water). Allow the sauce to cook for 2-3 minutes until it reduces slightly and thickens up a bit.
5. Combine Everything:
Add the cooked pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is coated in that delicious balsamic sauce. Return the sliced chicken to the pan and sprinkle with Parmesan cheese, mixing gently to combine and heat through.
6. Serve and Enjoy:
Remove the skillet from the heat. Garnish with fresh basil leaves and more Parmesan cheese if you like. Serve immediately and enjoy your flavorful balsamic chicken pasta!
Can I Use Other Types of Pasta?
Absolutely! While linguine or fettuccine work great, feel free to use any pasta you like, such as penne or spaghetti. Just keep in mind the cooking times may vary slightly based on the type of pasta.
Is There a Vegetarian Version of This Recipe?
Yes! To make this dish vegetarian, simply omit the chicken and add more veggies like bell peppers, zucchinis, or even chickpeas for protein. You can substitute the chicken broth with vegetable broth for added flavor.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or water if needed to loosen the sauce.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar as alternatives. Just keep in mind that they may alter the taste slightly, so adjust to your preference!