Pin The smell of balsamic vinegar hitting a hot pan always takes me straight back to the first apartment I shared with my college roommate. We had one decent skillet between us and a habit of throwing together whatever looked good at the grocery store. This pasta was born from a night when we grabbed chicken, a bottle of balsamic we didn't quite know what to do with, and way too many cherry tomatoes. What came out of that pan turned into something we made at least twice a month for the next two years.
I made this for a dinner party once when I was too tired to attempt anything fancy. My friend Matt, who usually orders pizza, asked for the recipe halfway through his second helping. That was the moment I realized simple food, done with care, always wins. The way the sweet-tart glaze coats the chicken and marries with the garlic and tomatoes creates this effortless harmony that doesn't need explaining. It just works.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin means they cook fast and soak up the glaze better than thick chunks ever could.
- Penne or spaghetti: Penne traps the sauce inside its tubes, spaghetti twirls it up, both are excellent choices depending on your mood.
- Garlic: Fresh cloves minced right before cooking release the kind of aroma that makes everyone wander into the kitchen asking when dinner will be ready.
- Cherry tomatoes: They burst into sweet little pockets of juice when you cook them down, adding brightness without any effort.
- Baby spinach: Wilts in seconds and adds color and a subtle earthiness that balances the tangy glaze.
- Olive oil: Use a good one if you have it, the flavor comes through especially in that final toss.
- Balsamic vinegar: The backbone of the glaze, it reduces into something glossy and just barely sweet.
- Honey: Smooths out the sharp edges of the vinegar and helps the glaze cling to everything.
- Dijon mustard: Adds a quiet depth and slight tang that makes the sauce taste more complex than it really is.
- Dried Italian herbs: Oregano, basil, thyme, whatever blend you have works beautifully here.
- Parmesan cheese: Freshly grated melts into the hot pasta and adds that salty, nutty finish.
- Fresh basil: Torn at the last second, it brings a pop of freshness that makes the whole dish feel alive.
Instructions
- Boil the pasta:
- Cook it in well salted water until it still has a bit of bite, then save some of that starchy pasta water before draining. That reserved liquid is the secret to a sauce that actually clings instead of pooling at the bottom of the bowl.
- Sear the chicken:
- Heat your skillet until it's really hot, add a drizzle of oil, then lay the chicken strips in without crowding them. Let them sit undisturbed for a couple minutes so they get golden and caramelized, then flip and finish cooking through.
- Cook the garlic and tomatoes:
- In the same pan, add a little more oil and toss in the garlic, stirring constantly so it doesn't burn. Add the tomatoes and let them soften and release their juice, creating a base for the glaze.
- Make the balsamic glaze:
- Whisk together the balsamic, honey, mustard, and remaining olive oil in a small bowl until smooth. This takes thirty seconds and transforms into something that tastes like you simmered it for an hour.
- Glaze the chicken:
- Return the chicken to the skillet, pour the balsamic mixture over everything, and let it bubble and thicken. The chicken will soak up that tangy sweetness and turn glossy and gorgeous.
- Toss it all together:
- Add the pasta and spinach, tossing everything with tongs until the spinach wilts and the sauce coats every piece. Add splashes of pasta water to loosen it up if it looks dry.
- Finish and serve:
- Pull the pan off the heat, shower it with Parmesan, and tear some basil over the top. Serve it straight from the skillet if you want, it tastes better that way.
Pin I brought this to a potluck once in a big ceramic dish, still warm from the oven. My friend Sarah, who claimed she didn't like balsamic anything, went back for thirds. She texted me the next day asking if I'd teach her how to make it. That's when I realized this recipe doesn't just feed people, it opens little doors between them.
Choosing Your Pasta Shape
Penne works beautifully because the glaze gets trapped inside the tubes, giving you a burst of flavor in every bite. Spaghetti twirls around the chicken and tomatoes in a way that feels more elegant and romantic. I've also used rigatoni, fusilli, and even orecchiette when that's what I had in the pantry. The dish is forgiving, just make sure whatever shape you choose has enough surface area to catch the sauce.
Getting the Glaze Just Right
The first time I made this, I added the balsamic mixture too early and it evaporated into almost nothing. Now I wait until the chicken is back in the pan and everything is hot before pouring it in. The key is letting it simmer just long enough to thicken and coat the back of a spoon, but not so long that it turns syrupy and sticky. If it does get too thick, a splash of pasta water will bring it back to life.
Make It Your Own
This recipe is a template more than a rulebook. Swap the spinach for arugula if you want a peppery bite, or use kale if you like something heartier that holds up to reheating. I've made it with mushrooms instead of chicken for vegetarian friends, and with shrimp when I wanted something lighter and faster. You can even toss in sun dried tomatoes, artichoke hearts, or a handful of olives if that's what sounds good.
- Add red pepper flakes for a little heat that plays nicely with the sweetness of the glaze.
- Stir in a spoonful of cream or mascarpone at the end for a richer, silkier sauce.
- Finish with toasted pine nuts or walnuts for crunch and a nutty depth.
Pin This is the kind of dinner that makes weeknights feel less rushed and more intentional, even when you're tired. It reminds me that good food doesn't have to be complicated, it just has to be made with a little attention and a lot of heart.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can cook the chicken and prepare the balsamic glaze up to 24 hours ahead. Store separately in the refrigerator. Combine with freshly cooked pasta and spinach just before serving for the best texture and flavor.
- → What's the best pasta shape for this dish?
Penne and spaghetti work wonderfully as they hold the balsamic glaze well. Rigatoni or fusilli are excellent alternatives. Avoid delicate shapes like angel hair, which may break under the sauce.
- → How do I prevent the chicken from drying out?
Slice the chicken breasts into thin, even strips before cooking. Cook over medium-high heat for 5-7 minutes until just cooked through. Remove immediately after reaching internal temperature of 165°F (74°C) to maintain juiciness.
- → Can I substitute the spinach with other greens?
Absolutely. Arugula adds peppery notes, while kale provides earthiness. Bok choy or Swiss chard also work well. Add heartier greens earlier in cooking and delicate varieties at the end to preserve texture.
- → What wine pairs best with this dish?
Light Pinot Noir complements the balsamic glaze beautifully. For white wine options, crisp Sauvignon Blanc or unoaked Chardonnay pair excellently. The acidity balances the tangy balsamic while complementing the herb notes.
- → How do I make this vegetarian?
Replace the chicken with sautéed mushrooms, tofu, or chickpeas. Cook mushrooms until golden and tender, or pan-fry tofu until crispy. Adjust cooking time accordingly. The balsamic glaze works beautifully with any protein substitute.