This Balsamic Chicken Pasta is a tasty dish that brings together juicy chicken, pasta, and a tangy balsamic sauce. It’s simple, yet packed with flavor!
I love how quick it comes together. Just cook the chicken, make the sauce, and mix it all with pasta. Perfect for busy nights when you want something yummy!
Key Ingredients & Substitutions
Pasta: I love using rotini because its twists catch the sauce nicely. However, feel free to swap in penne, farfalle, or even gluten-free pasta if needed. Just follow the cooking times on the package.
Olive Oil: Extra virgin olive oil is my go-to for its flavor. If you’re out, any light cooking oil like canola or vegetable oil can work. It might change the taste a bit, but it will still be good!
Chicken: Boneless, skinless chicken breasts are easy and quick to cook. If you’re vegetarian, try using chickpeas or tofu instead. Just make sure to cook them until golden and warm throughout.
Cherry Tomatoes: The sweetness of cherry tomatoes adds zing, but regular tomatoes will work too. If you have canned diced tomatoes, that could also be a handy substitute; just drain them first.
Balsamic Vinegar: This is the heart of the dish! If you don’t have balsamic, try red wine vinegar as a substitute for a different flavor. Honey or maple syrup can also enhance sweetness if desired.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken can be tricky, but here’s how to ensure it’s juicy and flavorful:
- Start with pieces of similar size so they cook evenly. Season them well with salt and pepper.
- Heat the oil in the skillet first; it should be hot but not smoking when you add the chicken.
- Let the chicken cook undisturbed for the first few minutes. This helps get a nice brown color.
- Use a meat thermometer to check doneness—165°F (75°C) is perfect!
By following these tips, your chicken will be tender and delicious every time!
Balsamic Chicken Pasta
Ingredients You’ll Need:
For The Pasta:
- 8 oz (about 2 cups) rotini pasta (or your favorite pasta shape)
For The Chicken and Vegetables:
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 2-3 cloves garlic, minced
For The Sauce:
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth (or water)
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- Fresh basil, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 25-30 minutes to prepare. You’ll need around 10 minutes for prep work, and then 15-20 minutes for cooking. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Once it’s done, drain it and set it aside. This will be the delicious base for your dish!
2. Sauté the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. While the oil heats, season the bite-sized chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-7 minutes. Stir occasionally until the chicken is fully cooked through and lightly browned. Once done, remove the chicken from the skillet and set it aside.
3. Prepare the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Now, toss in the sliced mushrooms and halved cherry tomatoes. Sauté them for about 3-4 minutes until the mushrooms are tender and the tomatoes start to soften. This will add a lovely flavor to our dish!
4. Add Garlic and Sauce Ingredients:
Add the minced garlic to the skillet and cook for another 30 seconds until it’s fragrant. Then, pour in the balsamic vinegar and chicken broth, stirring everything to combine and deglaze the pan. Don’t forget to add the dried Italian herbs, salt, and pepper to taste! Let the mixture simmer for 2-3 minutes until slightly reduced.
5. Combine Everything:
Now, return the cooked chicken to the skillet and stir to combine it with the balsamic sauce and vegetables. Then, add the cooked pasta to the skillet and toss everything together so that the pasta is evenly coated in that amazing sauce.
6. Serve:
Remove the skillet from heat and garnish with fresh chopped basil leaves. Serve the pasta warm, and if you like, sprinkle some grated Parmesan cheese on top for extra flavor!
This recipe yields a vibrant, tangy balsamic chicken pasta dish with tender chunks of chicken and roasted vegetables, finished with fresh basil for a burst of flavor. Enjoy your delightful meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can mix in or substitute other vegetables such as bell peppers, spinach, or zucchini. Just adjust the cooking time to ensure they are tender but still retain some crunch.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and sauce ahead of time! Store them separately in the fridge for up to 2 days. When you’re ready to eat, simply reheat everything together before tossing in the pasta.
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth to help rejuvenate the sauce.
Can I Make This Recipe Vegetarian?
Definitely! You can substitute the chicken with chickpeas, tofu, or your favorite plant-based protein. Just sauté them until they’re heated through and flavorful.