This yummy balsamic chicken pasta combines juicy chicken with a tangy balsamic sauce and colorful veggies. It’s simple, quick, and perfect for dinner!
You won’t believe how fast this comes together! I love tossing it all in one pot, and the smell while cooking is just amazing! You might want to make extra for seconds! 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they cook quickly and stay juicy. You could use thighs instead for a richer flavor, or even tofu for a vegetarian option.
Balsamic Vinegar: This is the star here; it adds a sweet and tangy taste. If you don’t have balsamic vinegar, a mix of red wine vinegar and a bit of honey can work as a substitute.
Cherry Tomatoes: Halved cherry tomatoes burst with flavor and add color. If they’re out of season, canned diced tomatoes can be a good alternative, just drain them well.
Mushrooms: Sliced mushrooms provide a nice earthy flavor. Feel free to swap in spinach or zucchini if you’d prefer a different veggie.
Pasta: I suggest a mix of penne and angel hair for varied texture, but any pasta you have will be delicious. Whole wheat or gluten-free pasta are also good options.
How Do I Achieve Perfectly Cooked Chicken?
Cooking chicken to perfection can be tricky. Here are some tips to make sure your chicken is juicy and tender:
- Start by bringing chicken to room temperature before cooking. This helps it cook evenly.
- Don’t overcrowd the pan; leave space for even cooking and browning.
- Use medium-high heat to get that golden crust while keeping the center juicy.
- Check for doneness by cutting into the chicken; it should be no longer pink inside (internal temp 165°F).
Trust me, with these tips, you’ll have beautifully cooked chicken every time!
Balsamic Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
For the Veggies and Sauce:
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup sliced mushrooms
- 1/4 cup balsamic vinegar
- 1/2 cup low-sodium chicken broth
For the Pasta:
- 8 ounces cooked pasta (a mix of penne and angel hair/spaghetti suggested)
- Fresh basil leaves, chopped, for garnish
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-20 minutes of cook time, making it a perfect weeknight dinner that’s quick and flavorful!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the sliced chicken breasts with salt and pepper. This adds a nice flavor base as they cook!
2. Cook the Chicken:
In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken strips and cook them for about 5-7 minutes, or until they are browned and cooked all the way through. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Aromatics:
In the same pan, add another tablespoon of olive oil. Then, toss in the minced garlic and sauté for about 30 seconds until it’s fragrant—be careful not to burn it!
4. Add Veggies:
Throw in the halved cherry tomatoes and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices, and the mushrooms become tender.
5. Make the Sauce:
Now, pour in the balsamic vinegar and chicken broth, using a wooden spatula to scrape any brown bits off the bottom of the pan. This adds amazing flavor! Let the sauce simmer for about 3-4 minutes to reduce slightly.
6. Combine Ingredients:
Return the cooked chicken to the pan, stirring to coat it in the delicious sauce.
7. Add the Pasta:
Add the cooked pasta directly to the skillet. Toss everything gently to combine and make sure the pasta is warmed through. If it looks a little dry, you can add a splash of chicken broth or a drizzle of olive oil.
8. Serve:
Garnish your dish with fresh chopped basil and sprinkle grated Parmesan cheese on top if you like. Serve warm and enjoy this delightful meal!
This recipe captures the vibrant acidity of balsamic vinegar paired with savory chicken and fresh tomatoes, perfectly complemented by pasta. The mushrooms add earthy depth, and fresh basil elevates the flavors beautifully.
Can I Use Different Types of Pasta?
Absolutely! While the recipe suggests a mix of penne and angel hair, feel free to use any pasta you have on hand. Whole wheat or gluten-free pasta are great alternatives too!
How Can I Make This Dish Vegetarian?
To make this dish vegetarian, simply omit the chicken and substitute it with a plant-based protein like chickpeas or tofu. You can also add more vegetables like bell peppers or spinach for added texture and flavor.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You may want to add a splash of broth or olive oil if it seems a bit dry!
How Do I Thicken the Sauce?
If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water to create a slurry, then stir it into the sauce while it’s simmering. Let it cook for a few more minutes until it thickens up beautifully.