Balsamic Mozzarella Chicken with Garlic Herb Spaghetti

This dish takes all the classic flavors of a Margherita pizza and transforms them into a hearty, satisfying dinner. Juicy chicken cutlets are topped with melted mozzarella and a warm balsamic-basil tomato sauce, then served over a bed of garlic herb butter spaghetti. It’s a quick and easy meal that feels special enough for a weekend dinner but comes together in no time.

The combination of tangy balsamic vinegar, sweet tomatoes and fresh basil creates a bright, flavorful topping that pairs perfectly with the rich, creamy mozzarella. The spaghetti is tossed with garlic and butter, making it the ideal base for this delicious chicken. Get ready to enjoy a new twist on a beloved classic!

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. While the pasta cooks, pat the chicken cutlets dry with paper towels. Season both sides with Italian seasoning, salt and pepper.
3. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add the balsamic vinegar and scrape up any browned bits. Add the diced tomato and cook for 1-2 minutes until softened. Stir in half of the chopped basil.
5. Return the chicken to the skillet. Top each cutlet with mozzarella cheese. Cover the skillet and cook for 1-2 minutes until the cheese is melted.
6. While the chicken finishes, in the empty pasta pot, melt 2 tablespoons of butter over low heat. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the drained spaghetti and mix well. If needed, add a splash of reserved pasta water to loosen.
7. To serve, divide the garlic butter spaghetti between plates. Place a mozzarella-topped chicken cutlet on each portion. Spoon the balsamic-tomato mixture over the chicken and garnish with remaining fresh basil.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness.

What can I substitute for balsamic vinegar?

You can use red wine vinegar mixed with a pinch of sugar or a balsamic glaze for a thicker consistency.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure all other ingredients are gluten-free.