January 17, 2011

Balsamic Chicken Pasta

Oh yum.

As I write this, I am wishing that I had some of this pasta to eat.

So, so good.


Highly customizable.


I found this recipe on Tasty Kitchen, it is by the lovely Natalie at Perry's Plate.

You can see the original recipe here.

As usual, by the time I was done with it, it was almost unrecognizable (although I would be willing to bet the original version is delicious too...I just can't seem to leave well enough alone).

The first time I made it, I doubled the recipe, used rotisserie chicken, added asparagus, subbed feta cheese for the goat cheese and mozzarella cheese, subbed spaghetti for linguine, and added extra balsamic vinegar.

The second time I made it, I used bucatini pasta (I had some left over from a dish that Lyndi made the night before), rotisserie chicken, extra balsamic, dried basil instead of fresh, and mozzarella and Parmesan cheese.

I don't know which one I loved more.

The bottom line is, it's good no matter what.

My only suggestion is to use high quality balsamic vinegar and olive oil.

Take a look at this:

This was the first round. Yum.

And here was the second round. I know you can't really see it, but there is tons of grated mozzarella and Parmesan cheese in there.

I want to eat this now.

Here you go - make this for dinner tonight!

(See bottom of post for printable)

Balsamic Chicken Pasta (serves 4) adapted from Perry's Plate
  • 8 ounces of your favorite long pasta (angel hair, spaghetti, linguine, bucatini)
  • 3 cups chopped or shredded cooked chicken (I used rotisserie) 
  • 1 red bell pepper, julienned
  • 1 tablespoon minced garlic
  • 1 cup fresh basil, chopped or chiffonaded
  • 1.5 cups of cheese, crumbled or shredded (goat, Parmesan, feta, mozzarella, or a combination)
  • 3 tablespoons high quality balsamic vinegar
  • 6 tablespoons high quality olive oil
  • salt and pepper to taste
  • optional: 1/2 bunch asparagus, woody stems removed and cut into bite-sized pieces
Whisk together balsamic vinegar, olive oil, and salt and pepper. Set aside. 

Cook pasta according to package directions, drain all except for 1/2 cup of pasta water.

While pasta is cooking, saute garlic and red pepper until tender (if using asparagus, add it for the last 2 minutes of cooking).

Add chicken and basil to pan with veggies.

Stir in oil and vinegar.

Toss with pasta and cheese, add salt and pepper to taste.


Printable Recipe


  1. that does sound wonderful!

  2. Carrian - it is! And the best part about it is that it is simple enough to make for a weeknight meal!