Save My husband wandered into the kitchen one Tuesday evening and asked if we had anything quick but impressive. I had chicken thawing, a bottle of balsamic vinegar I'd been hoarding, and exactly forty minutes before we both had to log back on for evening calls. What came together that night wasn't just dinner, it was proof that weeknight cooking doesn't have to feel like a compromise. The glossy, sweet-tart glaze clung to every twist of pasta, and the spinach wilted into the warmth like it had always belonged there.
I made this for a small dinner party once, plating it family style in a wide ceramic bowl. My friend Laura, who usually picks at pasta dishes, went back for seconds and asked if I'd been holding out on her. I wasn't, I'd just learned that balsamic vinegar and honey can rescue almost anything. The basil I tore over the top was from a plant on my windowsill that had somehow survived my neglect, and it made the whole dish smell like a garden in July.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook fast and soak up the glaze without drying out, and pounding them gently beforehand helps even more.
- Penne or spaghetti: Penne catches the sauce in its ridges, but spaghetti twirls beautifully with the glaze, so pick whichever shape makes you happiest.
- Garlic: Fresh minced garlic blooms in hot oil and fills your kitchen with the kind of smell that makes everyone suddenly hungry.
- Cherry tomatoes: They burst into sweet, jammy pockets that balance the acidity of the balsamic and add little pops of color.
- Baby spinach: It wilts in seconds and sneaks greens into the dish without any fuss or bitterness.
- Olive oil: Use a good one, it carries flavor through every step and helps the glaze cling to the chicken.
- Balsamic vinegar: The backbone of the glaze, it turns sharp and syrupy when simmered with honey.
- Honey: Just a tablespoon smooths out the vinegar's edge and adds a subtle gloss that makes the sauce shine.
- Dijon mustard: A teaspoon brings depth and a tiny bit of tang that keeps the glaze from feeling one note.
- Italian herbs: Dried oregano, basil, and thyme do the work of fresh herbs when you don't have them on hand.
- Parmesan cheese: Freshly grated melts into the hot pasta and adds a salty, nutty finish.
- Fresh basil: Torn leaves on top add a bright, aromatic lift right before serving.
Instructions
- Boil the Pasta:
- Cook your pasta in generously salted boiling water until it still has a slight bite, usually a minute less than the package says. Before draining, scoop out half a cup of the starchy pasta water, it will help the sauce hug every piece of pasta later.
- Sear the Chicken:
- Heat a tablespoon of olive oil in a large skillet over medium high heat until it shimmers, then add the chicken strips seasoned with salt, pepper, and Italian herbs. Let them sit undisturbed for a couple minutes so they get golden and caramelized, then flip and cook through.
- Cook the Garlic and Tomatoes:
- In the same skillet, add another tablespoon of oil and toss in the minced garlic, stirring constantly for thirty seconds until it smells toasty but not burned. Add the halved cherry tomatoes and let them soften and release their juices, stirring occasionally.
- Make the Balsamic Glaze:
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the last tablespoon of olive oil until smooth. This mix will thicken as it simmers and coat everything with a glossy, tangy sweetness.
- Glaze the Chicken:
- Return the cooked chicken to the skillet with the tomatoes, then pour the balsamic mixture over everything. Stir gently and let it simmer for two to three minutes until the sauce reduces and clings to the chicken like a glaze.
- Toss Everything Together:
- Add the drained pasta and fresh spinach to the skillet, tossing everything together with tongs. Splash in some reserved pasta water a little at a time until the sauce becomes silky and coats each strand or tube perfectly.
- Serve and Garnish:
- Take the skillet off the heat and taste for seasoning, adding more salt or pepper if needed. Plate the pasta, then shower it with grated Parmesan and torn basil leaves for a fresh, aromatic finish.
Save The night I served this to my parents, my dad, who usually just nods politely at dinner, paused mid bite and asked for the recipe. My mom took a photo of her plate before eating, which she never does. It became one of those meals that felt bigger than the sum of its parts, not fancy, just good enough to make people stop and pay attention. I realized then that balsamic and honey together have a kind of magic that makes ordinary ingredients feel special.
Choosing Your Pasta Shape
Penne works beautifully because the glaze pools inside the tubes and every bite delivers sauce and pasta together. Spaghetti, on the other hand, twirls around your fork with the chicken and spinach clinging to it, making each mouthful feel more elegant. I've also used rigatoni when I wanted something heartier, and farfalle when I was cooking for kids who liked the bow tie shape. Whatever you choose, just make sure it's sturdy enough to hold up to tossing in a hot skillet without breaking apart.
Storing and Reheating Leftovers
This pasta keeps well in an airtight container in the fridge for up to three days, though the spinach will darken a bit. When reheating, add a splash of water or broth to the pan and warm it gently over medium heat, stirring often so the pasta doesn't stick. I've reheated individual portions in the microwave with a damp paper towel over the bowl, and it comes back to life surprisingly well. The chicken stays tender as long as you don't overcook it the second time, so keep the heat low and be patient.
Swaps and Variations
If you want to make this vegetarian, swap the chicken for thick sliced mushrooms or firm tofu, both soak up the balsamic glaze beautifully. Arugula or kale can replace spinach if you want a peppery or earthier green, just add them a minute earlier so they have time to wilt. For a creamier version, stir in a few tablespoons of heavy cream or mascarpone at the end, it softens the acidity and makes the sauce feel richer. I've also added sun dried tomatoes when I had them in the pantry, and they brought a chewy, concentrated sweetness that paired perfectly with the glaze.
- Try adding a pinch of red pepper flakes if you like a subtle kick of heat.
- Finish with toasted pine nuts or walnuts for extra texture and richness.
- Serve with crusty bread to soak up every last bit of sauce left on the plate.
Save This dish has become my go to when I need something that feels like care without requiring much effort. It's the kind of recipe that makes a regular Wednesday feel a little less ordinary.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Absolutely. Chicken thighs will provide a juicier result and richer flavor. They may require 2-3 extra minutes of cooking time to ensure they're cooked through.
- → How do I prevent the balsamic glaze from becoming too acidic?
The honey in the glaze balances the acidity of the balsamic vinegar. You can also add an extra teaspoon of honey if needed. Simmering the glaze for 2-3 minutes helps mellow the sharpness.
- → What pasta works best with this dish?
Penne and spaghetti both work wonderfully. The tube shape of penne captures the glaze beautifully, while spaghetti offers an elegant presentation. Choose based on your preference.
- → Can this be made ahead and reheated?
Yes, you can prepare the chicken and balsamic glaze ahead. Store separately and combine with freshly cooked pasta when ready to serve. Add a splash of pasta water when reheating to restore the silky sauce.
- → How do I make this vegetarian?
Replace the chicken with sautéed mushrooms, firm tofu, or chickpeas. Cook mushrooms until golden, then proceed with the glaze. This maintains the same cooking time and yields equally satisfying results.
- → What wine pairs best with this dish?
Light Pinot Noir or crisp Sauvignon Blanc complement the tangy balsamic and fresh herbs beautifully. The acidity in white wine especially enhances the dish's brightness.