Pin It The smell of balsamic vinegar simmering in a hot pan is one of those scents that pulls you straight into the kitchen, no matter where you are in the house. I stumbled onto this recipe on a Wednesday night when I had chicken thawed, half a box of penne in the pantry, and zero energy for anything complicated. What came together in under an hour turned into something I now make whenever I want to feel like I'm eating out without leaving home. It's tangy, glossy, and just enough effort to feel special.
I made this for a friend who claimed she didn't like chicken breast because it always turned out dry. She took one bite, paused, and asked if I'd marinated it overnight. I hadn't, I'd just let the glaze do its job and kept the heat where it needed to be. That night convinced me that sauce and timing matter more than fancy techniques.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook fast and soak up the glaze without drying out.
- Penne or spaghetti: Penne traps the sauce in its ridges, but spaghetti twirls beautifully with the glaze.
- Garlic: Mince it fresh, the jarred stuff just doesn't bloom the same way in hot oil.
- Cherry tomatoes: They burst into sweet little pockets of juice that balance the tangy balsamic.
- Baby spinach: Wilts in seconds and adds color without any prep work.
- Olive oil: Use a decent one, you'll taste it in the glaze.
- Balsamic vinegar: The backbone of the dish, don't skip the simmer or it'll taste too sharp.
- Honey: Softens the acidity and helps the glaze cling and caramelize.
- Dijon mustard: A tiny spoonful adds depth you can't quite name but will definitely miss.
- Italian herbs: Dried works great here, they release their flavor into the chicken as it cooks.
- Parmesan cheese: Freshly grated melts into the hot pasta and ties everything together.
- Fresh basil: Optional but worth tearing over the top for a bright, herbal finish.
Instructions
- Boil the pasta:
- Cook it in well salted water until it still has a little bite, then save some pasta water before you drain. That starchy water is your secret weapon for a silky sauce later.
- Sear the chicken:
- Heat olive oil until it shimmers, then add the chicken strips in a single layer. Let them get golden before you stir, that's where the flavor lives.
- Sauté the aromatics:
- Toss in the garlic and let it sizzle for just 30 seconds, any longer and it'll turn bitter. Add the tomatoes and let them soften into the pan.
- Make the glaze:
- Whisk the balsamic, honey, mustard, and olive oil in a small bowl until smooth. It'll look thin now but trust the process.
- Glaze the chicken:
- Pour the balsamic mixture over the chicken and tomatoes, then let it bubble and thicken. The pan will smell incredible and the sauce will turn glossy.
- Toss it all together:
- Add the pasta and spinach, tossing until the spinach wilts and everything is coated. If it looks dry, splash in some pasta water and stir until it loosens into a silky coating.
- Serve hot:
- Plate it up, shower with Parmesan, and tear basil over the top if you have it. Eat it while it's still steaming.
Pin It This dish became my go to whenever someone says they're coming over last minute. It looks like I planned it, tastes like I spent hours, and somehow always impresses people who think pasta is just a Monday night fallback. There's something about the way the glaze catches the light on the plate that makes everyone reach for their fork a little faster.
How to Get the Glaze Just Right
The glaze should coat the back of a spoon when it's done, not run off like water. If it's too thin after a few minutes of simmering, let it go another minute or two. If it gets too thick, a splash of pasta water will loosen it right back up. The honey is doing more than sweetening, it's helping everything cling and caramelize without burning.
What to Do with Leftovers
This reheats better than most pasta dishes because the glaze doesn't dry out. Add a tablespoon of water or broth to the pan or microwave safe bowl and stir it through before reheating. The chicken stays tender and the pasta doesn't clump. I've eaten this cold straight from the fridge more than once and it still tastes good, though I won't admit that to anyone but you.
Simple Swaps and Add Ins
If you want to stretch it further, toss in some sautéed mushrooms or zucchini. Arugula works in place of spinach if you want a peppery bite. For a vegetarian version, skip the chicken and double up on vegetables or add cubed tofu. You can also use red wine vinegar if balsamic isn't your thing, though you'll lose that signature sweetness.
- Try adding sun dried tomatoes for a chewy, tangy contrast.
- A pinch of red pepper flakes gives it a gentle kick without overwhelming the glaze.
- Swap Parmesan for pecorino if you want something sharper and saltier.
Pin It This is one of those recipes that feels like a hug at the end of a long day. Make it once and it'll become part of your rotation before you even realize it.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Absolutely. While penne and spaghetti work beautifully, you can substitute with fettuccine, rigatoni, or any pasta shape you prefer. The key is cooking to al dente so the pasta holds the glaze well.
- → How do I prevent the chicken from drying out?
Slice the chicken breasts into thin strips and cook over medium-high heat for 5-7 minutes only. Avoid overcooking by checking for golden color and ensuring no pink remains inside. The glaze will keep the meat moist when tossed together.
- → What can I substitute for spinach?
Arugula or kale work wonderfully for a peppery twist. You can also use Swiss chard or even roasted broccoli for different flavor profiles and textures.
- → Is this dish gluten-free friendly?
Yes, simply use gluten-free pasta instead of regular wheat pasta. Verify that your Dijon mustard is also gluten-free, as some brands may contain trace amounts. The dish adapts seamlessly to dietary needs.
- → How should I make this vegetarian?
Replace the chicken with sautéed mushrooms or crumbled tofu. Cook the mushrooms until golden and tender, or pan-fry tofu until crispy. The balsamic glaze works equally well with these plant-based proteins.
- → What wine pairs best with this dish?
A light Pinot Noir or crisp Sauvignon Blanc complements the tangy balsamic and fresh herbs beautifully. The acidity in these wines balances the richness of the olive oil and Parmesan cheese.