Save to Pinterest The first batch of this pasta came together on a Thursday night when I had twenty minutes before guests arrived and a fridge that looked bare except for chicken, spinach, and a bottle of balsamic vinegar someone left behind weeks ago. I tossed it all into one skillet, let the vinegar reduce into something glossy and sweet, and watched everyone go quiet mid-conversation when they took their first bite. That silence told me everything. Sometimes the best recipes are born from happy accidents and a little bit of hunger-driven improvisation.
I made this for my sister once after she had a long week at work, and she sat at my kitchen table twirling her fork through the glossy strands of pasta, asking me how something so simple could taste this good. I told her it was the balsamic reduction, that moment when the vinegar bubbles down and caramelizes with honey and mustard into a glaze that clings to everything it touches. She nodded, took another bite, and said it tasted like comfort with a little bit of sophistication. Thats exactly what this dish is.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and soak up the balsamic glaze, and I always season them generously before they hit the pan.
- Penne or spaghetti: Both work beautifully here, penne catches the glaze in its ridges while spaghetti twirls elegantly around your fork.
- Garlic: Fresh minced garlic blooms in hot oil and fills your kitchen with that unmistakable aroma that makes everyone wander in asking whats for dinner.
- Cherry tomatoes: They burst and soften into little pockets of sweetness that balance the tangy balsamic perfectly.
- Baby spinach: It wilts down in seconds and adds a pop of green without any bitterness or fuss.
- Olive oil: Use a good one if you have it, it carries flavor through every layer of this dish.
- Balsamic vinegar: This is the star, when it reduces it becomes thick, glossy, and almost syrupy with a sweet-tart punch.
- Honey: Just a tablespoon tempers the acidity of the vinegar and adds a subtle caramel note.
- Dijon mustard: It adds a hint of sharpness and helps emulsify the glaze so it clings to everything.
- Italian herbs: Dried works perfectly here, thyme, oregano, and basil all in one shake.
- Parmesan cheese: Freshly grated melts into the hot pasta and adds a salty, nutty finish.
- Fresh basil: Torn at the last second, it brings a bright, aromatic lift that makes the dish feel complete.
Instructions
- Cook the pasta:
- Boil your pasta in well-salted water until its just al dente with a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.
- Sear the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat, then add your seasoned chicken strips and let them sizzle undisturbed for a couple of minutes before flipping. You want golden edges and no pink in the middle, then set them aside on a plate.
- Saute the garlic and tomatoes:
- Add another splash of oil to the same skillet, toss in the minced garlic, and stir for about thirty seconds until it smells incredible. Add the halved cherry tomatoes and cook until they start to collapse and release their juices.
- Make the balsamic glaze:
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining olive oil until smooth. This little mixture is what transforms the whole dish.
- Glaze the chicken:
- Return the chicken to the skillet, pour the balsamic mixture over everything, and let it simmer for a few minutes. The sauce will thicken and coat the chicken in a glossy, tangy glaze that catches the light.
- Toss it all together:
- Add the cooked pasta and fresh spinach to the skillet, toss everything together with tongs, and splash in some of that reserved pasta water if it needs loosening. The spinach will wilt almost instantly and the pasta will drink up all that glaze.
- Serve:
- Plate it up while its still steaming, then shower it with grated Parmesan and torn basil leaves. Serve immediately while the pasta is glossy and the chicken is tender.
Save to Pinterest One evening I made this for a friend who swore she didnt like balsamic vinegar, and I watched her face change with the first forkful as she realized it wasnt harsh or overwhelming but sweet and tangy and perfectly balanced. She finished her plate, asked for seconds, and admitted shed been wrong about balsamic all along. Food has this way of changing minds and creating little moments of discovery, and this dish does that almost every time I serve it.
How to Store and Reheat Leftovers
This pasta keeps well in an airtight container in the fridge for up to three days, though the spinach may darken slightly and the pasta will absorb some of the glaze as it sits. When you reheat it, add a splash of water or chicken broth to the pan and warm it gently over medium-low heat, stirring occasionally until everything is heated through and the sauce loosens up again. I usually add a fresh handful of spinach or basil at the end to brighten it back up.
Swaps and Substitutions
If you dont have chicken breasts, boneless thighs work beautifully and stay even more tender, or you can swap the chicken entirely for thick slices of portobello mushrooms or firm tofu for a vegetarian version. Arugula or kale can replace the spinach if you want something with a peppery bite, and if youre out of cherry tomatoes, sun-dried tomatoes chopped small add a concentrated sweetness that pairs wonderfully with the balsamic. For a gluten-free version, use your favorite gluten-free pasta and make sure your Dijon mustard is certified gluten-free.
Serving Suggestions and Pairings
This pasta is hearty enough to stand on its own, but it pairs beautifully with a simple arugula salad dressed in lemon and olive oil or a few slices of crusty garlic bread for soaking up any extra glaze left on the plate. For wine, a light Pinot Noir complements the sweetness of the balsamic without overpowering the dish, or a crisp Sauvignon Blanc if you prefer white.
- Serve it family-style in a big shallow bowl so everyone can dig in together.
- Top each plate with extra Parmesan and a drizzle of good olive oil for a restaurant-quality finish.
- If youre feeding kids, leave the mustard out of the glaze and theyll love the sweet tanginess without any sharpness.
Save to Pinterest This dish has become one of those go-to recipes I reach for when I want something that feels special but doesnt require much thought or time. It always delivers, and it always makes people happy.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and will stay juicier during cooking. Increase the sauté time to 8-10 minutes to ensure they cook through completely.
- → How do I prevent the balsamic glaze from being too acidic?
The honey and Dijon mustard in the glaze balance the acidity naturally. For additional sweetness, add another teaspoon of honey or a splash of balsamic reduction at the end of cooking.
- → What can I substitute for spinach?
Arugula adds a peppery bite, kale provides heartiness, or fresh basil offers a lighter herbaceous note. Add at the very end to preserve texture and flavor.
- → Is this dish freezer-friendly?
This pasta is best enjoyed fresh, but cooled leftovers can be stored in an airtight container for up to three days in the refrigerator. Reheat gently with a splash of pasta water to restore creaminess.
- → How do I make this vegetarian?
Replace chicken with sautéed mushrooms, pressed tofu, or chickpeas. Cook mushrooms or tofu until golden, then proceed with the glaze preparation for the same result.
- → What wine pairs best with this dish?
A light Pinot Noir or crisp Sauvignon Blanc complements the balsamic glaze and fresh herbs beautifully. Both wines enhance the flavors without overwhelming the delicate chicken.