This Balsamic Chicken Pasta is a delicious mix of tender chicken, flavorful balsamic vinegar, and pasta that will make your taste buds dance! It’s quick and easy, perfect for busy nights.
Honestly, who can resist chicken glazed in tangy balsamic? It’s a family favorite in my house, and I love how it feels fancy without all the fuss. Serve it with a sprinkle of cheese on top for extra yum! 😋
Key Ingredients & Substitutions
Rotini Pasta: Rotini holds onto the sauce well, but you can swap it for fusilli, penne, or any pasta you have on hand. Just cook it to al dente for the best texture.
Chicken: Boneless, skinless chicken breasts are great for this dish. If you prefer, you can use thighs for extra juiciness, or even swap it for cubed tofu for a vegetarian option.
Cherry Tomatoes: Fresh cherry tomatoes burst with flavor. If they’re not available, canned diced tomatoes work too, just drain them slightly before using.
Balsamic Vinegar: This adds that tangy, sweet flavor. If you want a lighter option, you can use red wine vinegar or apple cider vinegar instead. Just adjust for taste!
Herbs: Fresh basil and rosemary really bring this dish to life. Dried herbs can be used in a pinch, just use about a third of the amount since they’re more potent.
How Do I Make Sure the Chicken is Cooked Perfectly?
Getting perfectly cooked chicken is key! Here’s how to do it:
- Cut the chicken into even pieces for uniform cooking. This helps them cook through at the same rate.
- Season the chicken well with salt and pepper before cooking. This not only flavors the meat but also helps it brown nicely.
- Cook over medium-high heat but don’t rush; give it enough time to brown before flipping. Aim for about 5-7 minutes.
- Use a meat thermometer if you’re unsure. Chicken should reach an internal temperature of 165°F for fully cooked meat.
These tips will make sure your chicken is juicy and delicious every time!
How to Make Balsamic Chicken Pasta
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz rotini pasta (or fusilli)
- 2 tbsp olive oil, divided
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/2 cup chicken broth or water
Herbs and Toppings:
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 2 tbsp fresh rosemary leaves, chopped
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish, including cooking the pasta and preparing the chicken and sauce. It’s a quick meal that is perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Once done, drain the pasta and set it aside for later.
2. Sauté the Chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the skillet and cook until it’s nicely browned and fully cooked, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until you can smell its fragrance. Next, add the halved cherry tomatoes and cook them for about 3-4 minutes, stirring occasionally until they begin to soften.
4. Combine Everything:
Pour in the balsamic vinegar and chicken broth into the skillet, stirring to mix everything. Let it cook for another 2-3 minutes, which will allow the sauce to reduce slightly. After this, return the cooked chicken to the skillet and toss everything together to coat the chicken in the sauce.
5. Toss with Pasta:
Add the cooked pasta to the skillet, along with the chopped basil and rosemary. Gently toss all the ingredients together to make sure they are well combined and heated through for another 1-2 minutes.
6. Serve:
Give everything a taste and adjust the seasoning with extra salt and pepper if needed. Serve your Balsamic Chicken Pasta warm, garnished with fresh basil and a sprinkle of grated Parmesan cheese if you like. Enjoy!
Your flavorful and fresh Balsamic Chicken Pasta is ready to impress both your family and friends!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a nutritious alternative and works perfectly in this recipe. Just be sure to adjust the cooking time slightly as it may take a few minutes longer to reach al dente.
What Can I Use Instead of Chicken?
If you’re looking for a vegetarian option, you can substitute the chicken with cubed tofu or a variety of vegetables like zucchini, bell peppers, or mushrooms. Just sauté the vegetables until tender, and follow the rest of the instructions as written.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through, adding a splash of broth or water if it looks dry.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the chicken in advance. Keep them separate from the pasta until you’re ready to serve to avoid soggy noodles. Just reheat everything together before serving!
