Balsamic Chicken and Pasta Perfection: Easy & Delicious Recipes

Balsamic chicken and pasta is a classic combination for a reason. The tangy, slightly sweet balsamic glaze perfectly complements the savory chicken and hearty pasta. It’s a versatile dish that can be customized to your liking with various vegetables, cheeses, and herbs. This article will explore several delicious balsamic chicken and pasta recipes, from quick weeknight meals to more elaborate dishes perfect for entertaining. We’ll provide detailed instructions, helpful tips, and variations to ensure your balsamic chicken and pasta is always a success.

Why Balsamic Chicken and Pasta Works So Well

The magic of balsamic chicken and pasta lies in the balance of flavors. Balsamic vinegar, with its rich, complex profile, brings a depth that elevates simple chicken and pasta to something special. The acidity cuts through the richness of the chicken and any cheese you might add, while the subtle sweetness balances the savory elements. When combined with herbs like basil and oregano, and perhaps a touch of garlic, you create a symphony of flavors that is both satisfying and sophisticated.

Recipe 1: Quick & Easy Balsamic Chicken Pasta (Weeknight Winner)

This recipe is perfect for busy weeknights when you need a flavorful meal on the table quickly. It uses readily available ingredients and requires minimal prep time.

**Ingredients:**

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 pound pasta (penne, rotini, or farfalle work well)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 cup balsamic vinegar
* 1/4 cup chicken broth
* 2 tablespoons brown sugar (optional, for added sweetness)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* 1/4 cup grated Parmesan cheese, for garnish (optional)
* Fresh basil leaves, for garnish (optional)

**Instructions:**

1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
2. **Prepare the chicken:** While the pasta is cooking, season the chicken pieces with salt, pepper, oregano, and basil.
3. **Cook the chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. **Make the balsamic glaze:** Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the balsamic vinegar and chicken broth. If using, add the brown sugar. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
5. **Combine everything:** Add the cooked pasta and chicken to the skillet with the balsamic glaze. Toss to coat everything evenly.
6. **Serve:** Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves, if desired.

**Tips and Variations:**

* **Add vegetables:** Sauté sliced bell peppers, onions, mushrooms, or zucchini along with the garlic for added flavor and nutrients.
* **Use different herbs:** Experiment with other herbs like thyme, rosemary, or Italian seasoning.
* **Add a touch of heat:** Add a pinch of red pepper flakes to the balsamic glaze for a little kick.
* **Creamy balsamic sauce:** Stir in a tablespoon or two of heavy cream or mascarpone cheese at the end for a richer, creamier sauce.
* **Use chicken thighs:** Boneless, skinless chicken thighs can be used instead of chicken breasts for a more flavorful and juicy result. Adjust cooking time accordingly.

Recipe 2: Balsamic Chicken Pasta with Roasted Vegetables

This recipe takes a little longer than the previous one, but the roasted vegetables add a wonderful depth of flavor. Roasting the vegetables caramelizes them and brings out their natural sweetness, complementing the balsamic chicken perfectly.

**Ingredients:**

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 pound pasta (penne, rotini, or farfalle work well)
* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 zucchini, cut into 1/2-inch slices
* 1 red onion, cut into wedges
* 2 tablespoons olive oil, divided
* 2 cloves garlic, minced
* 1/2 cup balsamic vinegar
* 1/4 cup chicken broth
* 1 tablespoon honey or maple syrup (optional, for added sweetness)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* 1/4 cup crumbled feta cheese, for garnish (optional)
* Fresh parsley, chopped, for garnish (optional)

**Instructions:**

1. **Roast the vegetables:** Preheat oven to 400°F (200°C). Toss the bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. **Cook the pasta:** While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
3. **Prepare the chicken:** Season the chicken pieces with salt, pepper, oregano, and basil.
4. **Cook the chicken:** Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
5. **Make the balsamic glaze:** Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the balsamic vinegar and chicken broth. If using, add the honey or maple syrup. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
6. **Combine everything:** Add the cooked pasta, chicken, and roasted vegetables to the skillet with the balsamic glaze. Toss to coat everything evenly.
7. **Serve:** Serve immediately, garnished with crumbled feta cheese and fresh parsley, if desired.

**Tips and Variations:**

* **Other vegetables:** Feel free to use other vegetables like broccoli, asparagus, or cherry tomatoes.
* **Roast the chicken with the vegetables:** You can roast the chicken along with the vegetables for a simpler one-pan meal. Just add the chicken to the baking sheet after the vegetables have been roasting for about 10 minutes.
* **Use balsamic glaze:** For a thicker, sweeter sauce, use store-bought balsamic glaze instead of making your own.
* **Add a sprinkle of pine nuts:** Toasted pine nuts add a nice crunch and nutty flavor.
* **Use goat cheese:** Crumbled goat cheese is a delicious alternative to feta cheese.

Recipe 3: Creamy Balsamic Chicken Pasta with Spinach and Sun-Dried Tomatoes

This recipe is a richer and more decadent version of balsamic chicken pasta. The cream sauce and sun-dried tomatoes add a luxurious touch.

**Ingredients:**

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 pound pasta (fettuccine or linguine work well)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 cup balsamic vinegar
* 1/2 cup chicken broth
* 1/2 cup heavy cream
* 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
* 5 ounces fresh spinach
* 1/4 cup grated Parmesan cheese, plus more for garnish
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste

**Instructions:**

1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
2. **Prepare the chicken:** Season the chicken pieces with salt, pepper, oregano, and basil.
3. **Cook the chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. **Make the creamy balsamic sauce:** Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the balsamic vinegar and chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Cook for another 2-3 minutes, until the sauce is smooth and creamy.
5. **Add the spinach:** Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
6. **Combine everything:** Add the cooked pasta and chicken to the skillet with the creamy balsamic sauce. Toss to coat everything evenly.
7. **Serve:** Serve immediately, garnished with more grated Parmesan cheese, if desired.

**Tips and Variations:**

* **Use mascarpone cheese:** Replace the heavy cream with mascarpone cheese for an even richer sauce.
* **Add mushrooms:** Sauté sliced mushrooms along with the garlic for added flavor.
* **Use different greens:** Substitute kale or arugula for the spinach.
* **Add a pinch of red pepper flakes:** For a touch of heat, add a pinch of red pepper flakes to the sauce.
* **Deglaze with white wine:** Before adding the balsamic vinegar, deglaze the pan with a splash of white wine for added depth of flavor.

Recipe 4: Balsamic Chicken and Cherry Tomato Pasta with Mozzarella

This recipe features the bright, sweet flavor of cherry tomatoes and creamy mozzarella cheese. It’s a light and refreshing take on balsamic chicken pasta.

**Ingredients:**

* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 pound pasta (spaghetti or angel hair work well)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 pint cherry tomatoes, halved
* 1/2 cup balsamic vinegar
* 1/4 cup chicken broth
* 1/4 cup fresh basil leaves, chopped
* 8 ounces fresh mozzarella cheese, cut into bite-sized pieces
* Salt and pepper to taste

**Instructions:**

1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
2. **Prepare the chicken:** Season the chicken pieces with salt and pepper.
3. **Cook the chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. **Cook the cherry tomatoes:** Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the halved cherry tomatoes and cook until they start to soften and release their juices, about 5-7 minutes.
5. **Make the balsamic sauce:** Pour in the balsamic vinegar and chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
6. **Combine everything:** Add the cooked pasta, chicken, and chopped basil to the skillet with the tomato balsamic sauce. Toss to coat everything evenly. Gently stir in the mozzarella cheese.
7. **Serve:** Serve immediately, ensuring the mozzarella is slightly melted and creamy.

**Tips and Variations:**

* **Use burrata cheese:** For an even creamier experience, use burrata cheese instead of mozzarella.
* **Add a squeeze of lemon juice:** A squeeze of fresh lemon juice at the end brightens the flavors.
* **Use roasted cherry tomatoes:** For a deeper, more intense tomato flavor, roast the cherry tomatoes in the oven before adding them to the sauce.
* **Add a sprinkle of Parmesan cheese:** While mozzarella is the star, a sprinkle of Parmesan adds a salty, savory note.
* **Use different pasta shapes:** While spaghetti and angel hair work well, other pasta shapes like campanelle or gemelli can also be used.

Key to Perfect Balsamic Chicken and Pasta: The Balsamic Glaze

The balsamic glaze is the heart of these recipes. Here’s a breakdown of how to make a great one:

* **Quality of Balsamic Vinegar:** Start with a good quality balsamic vinegar. While you don’t need to use the most expensive aged vinegar, avoid the cheapest options, which can be thin and acidic.
* **Simmering is Key:** The key to a good balsamic glaze is simmering it gently until it thickens. Don’t rush the process; patience is key.
* **Sweetness Adjustment:** Adjust the sweetness of the glaze to your liking. Some people prefer a more tangy glaze, while others prefer a sweeter one. You can add a little brown sugar, honey, or maple syrup to achieve your desired level of sweetness.
* **Consistency:** The glaze should be thick enough to coat the pasta and chicken without being too sticky. Aim for a consistency similar to maple syrup.
* **Storage:** Leftover balsamic glaze can be stored in an airtight container in the refrigerator for up to a week.

Serving Suggestions and Side Dishes

Balsamic chicken and pasta is a complete meal on its own, but you can also serve it with a side dish to round out the meal.

* **Garlic Bread:** Classic garlic bread is a perfect accompaniment to balsamic chicken and pasta.
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
* **Roasted Asparagus:** Roasted asparagus is a healthy and flavorful side dish that pairs well with the balsamic flavors.
* **Bruschetta:** Toasted bread topped with tomatoes, basil, and balsamic glaze makes a delicious appetizer or side dish.

Making it Ahead of Time

While balsamic chicken and pasta is best served fresh, you can prepare some components ahead of time to save time during the week.

* **Balsamic Glaze:** The balsamic glaze can be made ahead of time and stored in the refrigerator.
* **Roasted Vegetables:** You can roast the vegetables ahead of time and store them in the refrigerator. Reheat them before adding them to the pasta.
* **Chicken:** The chicken can be cooked ahead of time and stored in the refrigerator. Reheat it before adding it to the pasta.

**Important Note:** It’s best to cook the pasta fresh, as it can become mushy if stored for too long.

Conclusion

Balsamic chicken and pasta is a versatile and delicious dish that is perfect for any occasion. With these recipes and tips, you’ll be able to create a culinary masterpiece that will impress your family and friends. Experiment with different variations and find your favorite combination of flavors. Whether you’re looking for a quick weeknight meal or a more elaborate dish for entertaining, balsamic chicken and pasta is always a winning choice. Enjoy!