Balsamic Chicken Pasta
A lazy dinner with lots of protein and gooey cheese. This caprese-inspired balsamic chicken pasta is the perfect healthy weeknight dinner. You’ll also love my veggie-loaded baked feta pasta, healthy hamburger helper, and one-pot salmon orzo.
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If you need a super easy and nutritious dinner for busy weeknights, this balsamic chicken pasta will be your new favorite.
This simple meal is caprese salad in pasta form. It’s got bright cherry tomatoes, sweet balsamic vinegar, and lots of melty cheese — and it couldn’t be easier to make. This recipe is also well balanced with protein, fiber, and micronutrients, since I’m a dietitian.
Try this minimal chopping and low prep dinner for your busiest weeknights, and thank me later.
Why you’ll love balsamic chicken pasta
- One pan: Everything is made in one pan for minimal clean-up and no fuss.
- High protein: Each serving of balsamic chicken pasta has 33 grams of protein to keep you full — more if you choose a protein-rich pasta variety.
- Minimal chopping: The only prep you’ll have to do is cutting up chicken and mincing garlic, but I’ve included some notes on shortcuts below.
- So delicious: It’s warm, cheesy, and so satisfying.
What’s in balsamic chicken pasta
Here’s what you’ll need to make this easy recipe:
- Pasta — you can use any type or shape of pasta! I prefer a high protein or high fiber pasta for more nutrition
- Olive oil — substitute avocado oil if needed
- Boneless skinless chicken breast — you can use boneless, skinless chicken thighs instead (or use pre-cooked chicken)
- Salt and pepper
- Cherry tomatoes — large chopped tomatoes or grape tomatoes work too
- Chicken broth — vegetable broth is a good substitute, or use water with bouillon
- Garlic
- Balsamic vinegar — a good quality vinegar will produce better flavor
- Mini bocconcini — you could also use chopped regular bocconcini
- Fresh basil — an optional but delicious garnish
More garnishes
- Parmesan cheese
- Balsamic glaze
- Calabrian chili oil
- Red pepper flakes
- Black pepper
- Pesto
Step-by-step instructions
Cook your pasta in salted water according to package directions. Drain, and set aside.
Add olive oil to your skillet and heat to medium-high.
Add cubed chicken and distribute throughout the pan. Season generously with salt and pepper. Cook for 3-4 minutes on each side until the outsides are golden brown and the inside temperature reads 165 F. Remove chicken from the pan and set aside.
Reduce the heat to medium. Add cherry tomatoes and garlic to the pan and cook for 1-2 minutes until garlic is fragrant, stirring frequently.
Add chicken broth and balsamic vinegar, and stir. Cover and cook for 7-10 minutes or until tomatoes are broken down and saucy. Gently press your tomatoes with a fork if needed. Taste, and add more salt, pepper, or vinegar as desired. Turn off the heat.
Stir in cooked pasta, cooked chicken, and bocconcini until noodles are coated and the cheese starts to melt, about 1-2 minutes.
Top with freshly torn basil if desired. Enjoy!
Make it easier
- Use cooked rotisserie chicken instead of raw chicken breast.
- Use jarred and pre-minced garlic.
- Cook your pasta in advance (this might be better for blood sugar too).
Helpful tips
- It takes some time for the cherry tomatoes to break down and get saucy, so be patient! When they’re ready, they’ll be super soft and liquidy.
- Stir your pasta for a solid 1-2 minutes to incorporate everything and melt the cheese.
- If your cheese isn’t gooey, turn the heat back on, close the lid, and let it warm back up before serving.
Storage and re-heating
Fridge: Store balsamic chicken pasta for up to four days in the fridge.
Freezer: Store your pasta in the freezer for up to three months. Defrost in the fridge overnight before re-heating.
Re-heating: Re-heat in the microwave for 60-90 seconds or until heated through, stirring occasionally. You could also re-heat on the stove with a splash of water to re-hydrate.
Store your balsamic chicken pasta in an airtight food container with a fitted lid.
Boost the nutrition
- More fiber: Use chickpea or lentil pasta
- More protein: Use protein pasta or double the chicken
- Less salt: Use low sodium broth and less salt
- More veg: Stir in a few big handful of baby spinach at the end.
Dietary restrictions
Gluten-free: Use a gluten-free pasta.
Vegetarian: Skip the chicken and double the bocconcini.
Dairy-free: Leave the bocconcini out and make sure to garnish with fresh basil.
More easy healthy dinners
Taco baked potatoes
Ground turkey and veggie soup
Gluten-free chicken meatballs
Rice cooker salmon bowls
White bean chicken soup
High protein beef chili
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Balsamic Chicken Pasta
Ingredients
- 1 13-oz package pasta, any type, choose high protein and/or high fiber for extra nutrition
- 2 Tbsp olive oil
- 2 skinless boneless chicken breasts, cut into 1-inch cubes
- salt and pepper, to taste
- 2 pints cherry tomatoes, about 4 cups
- 1/2 cup chicken broth
- 3 cloves garlic, minced, use more as desired
- 2 Tbsp balsamic vinegar
- 1 cup mini bocconcini
- handful fresh basil , torn or sliced
Equipment
Instructions
- Cook your pasta in salted water according to package directions. Drain, and set aside.
- Add olive oil to your skillet and heat to medium-high.
- Add cubed chicken and distribute throughout the pan. Season generously with salt and pepper. Cook for 3-4 minutes on each side until the outsides are golden brown and the inside temperature reads 165 F. Remove chicken from the pan and set aside.
- Reduce the heat to medium. Add cherry tomatoes and garlic to the pan and cook for 1-2 minutes until garlic is fragrant, stirring frequently.
- Add chicken broth and balsamic vinegar, and stir. Cover and cook for 7-10 minutes or until tomatoes are broken down and saucy. Gently press your tomatoes with a fork if needed. Taste, and add more salt, pepper, or vinegar as desired. Turn off the heat.
- Stir in cooked pasta, cooked chicken, and bocconcini until noodles are coated and the cheese starts to melt, about 1-2 minutes.
- Top with freshly torn basil if desired. Enjoy!
