A simple, protein-rich weeknight meal with gooey cheese. This caprese-inspired balsamic chicken pasta is quick to prepare and satisfying. If you enjoy this, try my veggie-loaded baked feta pasta, healthy hamburger helper, or one-pot salmon orzo.
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If you need a quick, nutritious dinner for busy evenings, this balsamic chicken pasta is an excellent option.
Think of it as caprese salad turned into a warm pasta dish: bright cherry tomatoes, tangy balsamic, and melty cheese come together with chicken and pasta for a balanced meal that delivers protein, fiber, and important micronutrients.
This recipe is low-prep and uses mostly one pan, making it perfect for weeknights.
Why you’ll love balsamic chicken pasta
- One pan: Most of the cooking happens in a single skillet, so cleanup is easy.
- High protein: Each serving provides a substantial amount of protein to help you stay full, and you can increase it by choosing protein-rich pasta.
- Minimal prep: The main tasks are cubing chicken and mincing garlic; shortcuts are available.
- Delicious: Warm, cheesy, tangy, and comforting.
What’s in balsamic chicken pasta
Ingredients you’ll need:
- Pasta — any shape works; choose high-protein or high-fiber varieties for added nutrition.
- Olive oil — can substitute avocado oil.
- Boneless skinless chicken breast — thighs or pre-cooked chicken work too.
- Salt and pepper
- Cherry tomatoes — large tomatoes or grape tomatoes can be used.
- Chicken broth — vegetable broth or water with bouillon are fine substitutes.
- Garlic
- Balsamic vinegar — a good-quality vinegar improves flavor.
- Mini bocconcini — regular bocconcini, chopped, is an alternative.
- Fresh basil — optional but recommended for brightness.
More garnishes
- Parmesan cheese
- Balsamic glaze
- Calabrian chili oil
- Red pepper flakes
- Freshly cracked black pepper
- Pesto
Step-by-step instructions
Cook pasta in salted water according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add cubed chicken, season with salt and pepper, and spread the pieces evenly in the pan. Cook 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
Lower heat to medium, add cherry tomatoes and garlic, and cook 1–2 minutes, stirring frequently, until the garlic is fragrant.
Pour in chicken broth and balsamic vinegar, stir, then cover and simmer 7–10 minutes until the tomatoes break down into a saucy consistency. Press gently with a fork if needed. Taste and adjust salt, pepper, or vinegar to preference. Turn off the heat.
Stir in cooked pasta, the cooked chicken, and bocconcini, mixing until the noodles are coated and the cheese begins to soften, about 1–2 minutes.
Finish with torn fresh basil if desired and serve warm.
Make it easier
- Swap raw chicken for shredded rotisserie chicken.
- Use jarred minced garlic to save time.
- Cook pasta ahead of time and refrigerate; reheating is simple and can improve convenience on busy nights.
Helpful tips
- Be patient when breaking down the cherry tomatoes; they’ll release liquid and become saucy when fully softened.
- Stir the pasta for 1–2 minutes once added so the cheese melts and everything combines.
- If the bocconcini doesn’t get gooey, briefly reheat the pan with the lid on to warm the cheese through.
Storage and re-heating
Fridge: Keeps up to four days in an airtight container.
Freezer: Freeze for up to three months; thaw overnight in the fridge before reheating.
Reheating: Microwave for 60–90 seconds, stirring once or twice, or reheat on the stove with a splash of water or broth to restore moisture.
Boost the nutrition
- More fiber: Use chickpea or lentil pasta.
- More protein: Choose protein pasta or increase the chicken.
- Less sodium: Use low-sodium broth and reduce added salt.
- More vegetables: Stir in a couple of big handfuls of baby spinach at the end.
Dietary restrictions
Gluten-free: Use gluten-free pasta.
Vegetarian: Omit the chicken and increase the bocconcini or add a plant-based protein.
Dairy-free: Skip the bocconcini and finish with fresh basil and a drizzle of good olive oil.
More easy healthy dinners
Taco baked potatoes
Ground turkey and vegetable soup
Gluten-free chicken meatballs
Rice cooker salmon bowls
White bean chicken soup
High protein beef chili
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Review
Balsamic Chicken Pasta
Equipment
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1 large pot
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1 large skillet
Ingredients
- 1 13-oz package pasta, any type (choose high protein or high fiber if desired)
- 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
- 2 Tbsp balsamic vinegar
- 1 cup mini bocconcini
- Handful fresh basil, torn or sliced
Instructions
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Cook pasta in salted water according to package directions. Drain and set aside.
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Heat olive oil in a skillet over medium-high heat.
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Add cubed chicken, season with salt and pepper, and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
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Reduce heat to medium. Add cherry tomatoes and garlic and cook 1–2 minutes until fragrant, stirring frequently.
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Add chicken broth and balsamic vinegar, stir, cover, and simmer 7–10 minutes until the tomatoes break down into a sauce. Taste and adjust seasoning. Turn off the heat.
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Stir in cooked pasta, chicken, and bocconcini until noodles are coated and the cheese begins to melt, about 1–2 minutes.
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Top with torn basil and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as a general estimate.