Balsamic Glazed Chicken Pasta

My neighbor knocked on the door one Thursday evening holding a basket of cherry tomatoes from her garden, and I had chicken thawing on the counter with no real plan. I tossed together what I had—pasta, balsamic vinegar, garlic—and ended up with something that tasted like I'd been planning it all week. The tangy glaze clinging to tender chicken and pasta was so good that she asked for the recipe before she even finished her plate. Now it's my go-to for when I want something that feels special without the fuss.

I made this for my brother's birthday dinner last spring, and he's not someone who gets excited about home-cooked meals. He finished his serving, then quietly went back for another without saying a word. Later, he texted me asking if I could teach him how to make it. That's when I knew this recipe was a keeper—it wins over even the takeout diehards.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and soak up the glaze, and pounding them gently ensures even thickness so nothing dries out.
• Penne or spaghetti: Penne catches the glaze in its ridges, but spaghetti twirls beautifully with the sauce—use what makes you happiest.
• Garlic: Fresh minced garlic blooms in the hot oil and fills the kitchen with that unmistakable aroma that makes everyone wander in asking what's for dinner.
• Cherry tomatoes: They burst and release their juices when cooked, adding brightness and a pop of color to every forkful.
• Baby spinach: It wilts down in seconds and adds a touch of green without any bitterness or prep work.
• Olive oil: Use a good quality one since it's the base of your glaze and carries all the other flavors together.
• Balsamic vinegar: The acidity cuts through the richness and caramelizes slightly as it reduces, creating that glossy, tangy coating.
• Honey: Just a tablespoon balances the sharpness of the vinegar and helps the glaze cling to the chicken.
• Dijon mustard: It adds a subtle complexity and helps emulsify the glaze so it coats everything evenly.
• Dried Italian herbs: A quick shake brings oregano, basil, and thyme into the mix without opening three different jars.
• Parmesan cheese: Freshly grated melts slightly on the hot pasta and adds a salty, nutty finish that ties everything together.
• Fresh basil: Tearing it over the top just before serving releases its oils and makes the whole dish smell like summer.

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water—it's liquid gold for bringing the sauce together later.

Cook the chicken:

Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, then add your seasoned chicken strips in a single layer. Let them sear without moving them for a couple of minutes so they get golden and caramelized, then flip and cook through until no pink remains.

Sauté the aromatics:

In the same skillet, add another tablespoon of oil and toss in the minced garlic, stirring constantly for about 30 seconds until it smells incredible but hasn't browned. Add the halved cherry tomatoes and let them cook until they start to collapse and release their juices.

Make the glaze:

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the remaining olive oil until smooth. This creates a glossy, tangy mixture that will coat every piece of chicken and pasta.

Glaze the chicken:

Return the cooked chicken to the skillet with the tomatoes and pour the balsamic mixture over everything. Let it simmer and bubble for a few minutes, stirring occasionally, until the sauce thickens and clings to the chicken like a shiny glaze.

Bring it all together:

Add the drained pasta and fresh spinach to the skillet, tossing everything with tongs until the spinach wilts and the pasta is coated. If it looks dry, splash in some of that reserved pasta water a little at a time until the sauce turns silky and coats every strand.

Finish and serve:

Take the skillet off the heat, taste and adjust the seasoning if needed, then divide into bowls. Top each serving with freshly grated Parmesan and a handful of torn basil leaves for that final burst of flavor and color.

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One night I made this after a long day, and my partner set the table without me asking, poured wine, and we ate slowly without looking at our phones. The pasta was good, but the quiet conversation and the way the kitchen smelled like garlic and basil made it feel like more than just dinner. That's what I love most about this dish—it doesn't demand perfection, but it always delivers something worth sitting down for.

What to Serve It With

This pasta is hearty enough to stand on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread or a crusty baguette is perfect for mopping up any glaze left on the plate. If you're feeling fancy, a chilled glass of Sauvignon Blanc or a light Pinot Noir pairs beautifully with the tangy balsamic and the savory chicken.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of water or chicken broth to a skillet over medium heat and toss the pasta until warmed through—it brings the sauce back to life. I don't recommend freezing this dish because the texture of the pasta and spinach doesn't hold up well after thawing.

Ways to Make It Your Own

This recipe is a blank canvas for whatever you have on hand or whatever mood you're in. Swap the chicken for sautéed mushrooms or crispy tofu if you want to keep it vegetarian, or toss in sun-dried tomatoes for an extra burst of sweetness. You can use arugula or kale instead of spinach for a peppery bite, or add a pinch of red pepper flakes if you like a little heat.

• Try using whole wheat or gluten-free pasta if you're accommodating dietary needs—it works just as well.
• A handful of toasted pine nuts or slivered almonds sprinkled on top adds a lovely crunch.
• If you have leftover roasted vegetables like zucchini or bell peppers, toss them in with the pasta for extra color and flavor.

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This dish has become my answer to busy weeknights, surprise guests, and those moments when I want to feel like I have my life together without actually having to try that hard. I hope it does the same for you.

Recipe Questions & Answers

→ Can I prepare the balsamic glaze ahead of time?

Yes, you can whisk together the balsamic vinegar, honey, Dijon mustard, and olive oil in advance. Store in an airtight container at room temperature for up to 3 days. This allows the flavors to meld beautifully before coating your chicken and pasta.

→ What pasta works best with this balsamic glaze?

Penne and spaghetti both work wonderfully. Penne's tubes catch the glaze elegantly, while spaghetti creates a classic presentation. For heartier appetites, try rigatoni. All hold the sauce equally well when tossed together at the end.

→ How do I prevent the chicken from drying out?

Slice the chicken breasts into thin, even strips to ensure quick, uniform cooking. Keep heat at medium-high and avoid overcooking—aim for 5-7 minutes until the exterior is golden. Thin strips cook through faster while staying tender and juicy inside.

→ Can I substitute the fresh spinach?

Absolutely. Arugula adds a peppery bite, while kale provides heartiness. You can also use wilted broccoli rabe or swiss chard. Add any green toward the end to maintain texture and vibrancy in your finished dish.

→ What wine pairs best with this dish?

Light Pinot Noir complements the balsamic's richness beautifully, while crisp Sauvignon Blanc brightens the dish with acidity. Both wines balance the tangy glaze and savory chicken without overwhelming the fresh vegetable components.

→ How do I make this vegetarian?

Replace the chicken with sautéed mushrooms or crumbled tofu using the same cooking method. Mushrooms absorb the balsamic glaze wonderfully and develop deep umami flavors. Cook for the same duration until caramelized and tender.