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Easy Balsamic Glazed Chicken Pasta

This easy balsamic glazed chicken pasta recipe is a weeknight winner, packed with flavor and ready in under an hour. Tender chicken coated in a tangy balsamic glaze, tossed with your favorite pasta and fresh vegetables.
Prep : 10 Total : 25 minutes
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Ingredients
  

Chicken

  • 1 lb bone-in chicken thighs approximately 4 large
  • salt and pepper to taste

Vegetables

  • 2 tablespoons olive oil
  • 1 large red onion chopped
  • 5 cloves garlic minced
  • 1 lb asparagus chopped
  • 1 cup mushrooms chopped

Balsamic Glaze

  • 0.75 cup red wine
  • 0.5 cup balsamic vinegar
  • 0.5 cup chicken broth
  • 15 sprigs thyme tied into a bundle

Pasta & Finishing

  • 8 oz dry pasta any kind (we used linguini)
  • 3 tablespoons heavy cream
  • 0.25 cup shaved parmesan or more to taste

Instructions
 

Preparation Steps

  • Preheat oven to 400ºF.
  • Generously season chicken thighs with salt and pepper.
  • Heat olive oil in a large Dutch oven over high heat. Brown chicken thighs for 2-3 minutes per side, then remove from the pot.
  • Reduce heat to medium. Add onions and garlic and sauté for 1 minute. Add mushrooms and asparagus and mix well.
  • Add red wine, balsamic vinegar, chicken broth, and the bundle of thyme. Stir and turn off heat.
  • Place chicken thighs back into the Dutch oven on top of the vegetables. Cover and bake at 400ºF for 25-30 minutes, or until chicken reaches an internal temperature of 165ºF.
  • While the chicken and vegetables are baking, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, rinse with cold water, and set aside.
  • Remove Dutch oven from oven. Take chicken thighs out and place them on a cutting board.
  • Add heavy cream to the sauce and vegetables in the Dutch oven and mix well. Add the cooked pasta to the pot. Stir to combine and cover.
  • Remove bones from the chicken thighs. Using two forks, shred the chicken. Add the shredded chicken back into the pasta dish and mix again.
  • Serve with a generous sprinkle of parmesan cheese.

Notes

This recipe is easily adaptable. Feel free to substitute other vegetables like bell peppers or broccoli. For a spicier kick, add a pinch of red pepper flakes to the sauce.