Save My neighbor handed me a basket of cherry tomatoes one August afternoon, far more than I could eat fresh. I'd just bought chicken for dinner and had a bottle of balsamic vinegar I kept forgetting to use. What started as improvisation turned into something I now make whenever I want dinner to feel special without the fuss. The sweetness of the glaze against the bright tomatoes and tender chicken became an instant favorite in my house.
I served this to friends who came over unexpectedly one Friday night. They watched me toss it together while we talked, and by the time we sat down, the kitchen smelled like a café in Tuscany. One friend asked for the recipe before she even finished her plate. That's when I knew this dish had something special, a balance that feels both comforting and elegant without trying too hard.
Ingredients
- 2 large boneless, skinless chicken breasts (about 500 g), sliced into thin strips: Thin strips cook faster and absorb the glaze better than whole breasts, plus they're easier to twirl with pasta.
- 350 g (12 oz) penne or spaghetti: Penne catches the sauce in its ridges, but spaghetti lets the glaze coat every strand, so pick based on your mood.
- 3 cloves garlic, minced: Fresh garlic blooms in the oil and fills your kitchen with that unmistakable aroma that makes everyone wander in asking what's for dinner.
- 200 g (7 oz) cherry tomatoes, halved: They burst into sweet little pockets of juice that balance the tangy balsamic beautifully.
- 60 g (2 cups) fresh baby spinach: It wilts into the pasta in seconds, adding color and a hint of earthiness without much effort.
- 3 tbsp olive oil, divided: Use a good quality olive oil since it's part of the glaze and you'll taste it in every bite.
- 60 ml (1/4 cup) balsamic vinegar: This is the star, so don't skimp, a decent balsamic makes all the difference in the depth of flavor.
- 1 tbsp honey: It softens the acidity of the vinegar and helps the glaze cling to the chicken like magic.
- 1 tsp Dijon mustard: A small amount adds a subtle sharpness that keeps the sweetness from overwhelming the dish.
- 1 tsp dried Italian herbs: A quick sprinkle brings oregano, basil, and thyme to the party without opening multiple jars.
- Salt and freshly ground black pepper, to taste: Season as you go, tasting along the way, because every ingredient needs a little help to shine.
- 30 g (1/4 cup) grated Parmesan cheese: The salty, nutty finish on top ties everything together and makes each bite feel complete.
- Fresh basil leaves, torn (optional): If you have it, tear a few leaves over the top for a pop of green and a hint of sweet herbaceousness.
Instructions
- Boil the pasta:
- Cook the pasta in a large pot of salted water until it's just al dente, with a slight bite in the center. Before draining, scoop out about half a cup of the starchy pasta water and set it aside, it's your secret weapon for a silky sauce later.
- Sear the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken strips in a single layer, season with salt, pepper, and Italian herbs, then let them cook undisturbed for a few minutes until golden on one side before flipping.
- Sauté the aromatics:
- Once the chicken is cooked through and set aside, add another tablespoon of oil to the same skillet. Toss in the minced garlic and let it sizzle for about 30 seconds until fragrant, then add the halved cherry tomatoes and cook until they start to soften and release their juices.
- Prepare the balsamic glaze:
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the remaining tablespoon of olive oil. The honey will help the vinegar thicken and cling to the chicken as it reduces.
- Glaze the chicken:
- Return the cooked chicken to the skillet with the tomatoes and garlic. Pour the balsamic mixture over everything and stir gently, letting it simmer for a few minutes until the sauce thickens and coats the chicken with a glossy sheen.
- Combine pasta and greens:
- Add the drained pasta and fresh spinach to the skillet, tossing everything together with tongs. Pour in a splash of the reserved pasta water to loosen the sauce and help it coat every piece of pasta and chicken evenly.
- Finish and serve:
- Remove the skillet from the heat and taste for seasoning, adding more salt or pepper if needed. Serve immediately in warm bowls, topped with grated Parmesan and torn basil leaves for a fresh, aromatic finish.
Save On a rainy Tuesday, I made this for myself after a long day. The kitchen windows fogged up from the boiling pasta, and the smell of balsamic and garlic filled every corner of the apartment. I sat at the counter with a bowl, a glass of wine, and a cookbook I wasn't reading. Sometimes a dish like this reminds you that taking care of yourself can be as simple as cooking something that makes you smile.
Choosing Your Pasta Shape
Penne works beautifully because the ridges and hollow centers trap the glaze and little bits of tomato. Spaghetti or linguine gives you long, glossy strands that twirl around your fork with the chicken. I've also used rigatoni when I wanted something heartier, and even farfalle when I was feeling playful. The dish adapts to whatever shape you have in the pantry, so don't stress if you can't find penne.
Making It Your Own
This recipe is forgiving and invites creativity. Swap the spinach for arugula if you like a peppery bite, or use kale if you want something sturdier that holds up to reheating. I've replaced the chicken with thick slices of portobello mushrooms for a vegetarian version, and it was just as satisfying. You can even add a handful of toasted pine nuts or walnuts at the end for crunch and richness.
Serving and Pairing Ideas
I like to serve this with a simple green salad dressed in lemon and olive oil to cut through the richness. A crusty baguette on the side is perfect for mopping up any leftover glaze on your plate. If you're pouring wine, a light Pinot Noir complements the balsamic beautifully, but a crisp Sauvignon Blanc works too if you prefer white.
- Serve it family style in a big shallow bowl so everyone can help themselves.
- Leftovers keep well in the fridge for up to three days and taste even better after the flavors meld overnight.
- For meal prep, store the pasta and chicken separately from any extra greens to keep everything fresh.
Save This dish has become one of those recipes I turn to when I want comfort without compromise. It's quick enough for a Wednesday night but impressive enough to serve when someone special is coming over.
Recipe FAQ
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully. They're more forgiving and stay juicy during cooking. Adjust the cooking time slightly to 7-9 minutes, as thighs are thicker than breast strips.
- → How do I get a thicker balsamic glaze?
Let the balsamic mixture simmer for an extra 1-2 minutes before returning the chicken. For a richer glaze, reduce the balsamic vinegar separately in a small saucepan for 2-3 minutes before whisking with honey and mustard.
- → What pasta shape works best?
Penne and spaghetti both work great as suggested. Linguine is also excellent. Avoid delicate pasta like angel hair, which may break when tossed with the hearty glaze.
- → Can I make this ahead?
Cook all components separately, then combine just before serving for best results. The chicken and sauce can be prepared up to 4 hours ahead and gently reheated before tossing with fresh pasta.
- → What wines pair well with this dish?
Light Pinot Noir complements the balsamic perfectly, or choose a crisp Sauvignon Blanc to balance the tangy glaze. Vermentino or Pinot Grigio also pair beautifully.
- → How do I adapt this for dietary restrictions?
For vegetarian: replace chicken with sautéed mushrooms or crispy tofu. For gluten-free: use gluten-free pasta. For dairy-free: omit Parmesan or use a dairy-free alternative. Always verify product labels for cross-contamination.