Herb-Crusted Chicken with Balsamic Tomato and Garlic Butter Spaghetti

This herb-crusted chicken with balsamic tomato and garlic butter spaghetti is a delightful weeknight dinner that comes together quickly. Juicy chicken cutlets are seasoned with Italian herbs, seared to perfection and baked with a blanket of mozzarella until the cheese is melty and the meat is tender.

Serve the chicken over a bed of garlicky spaghetti, then spoon a warm balsamic tomato topping infused with fresh parsley and chives over everything. The combination of savory chicken, tangy tomatoes and buttery pasta is sure to become a family favorite.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Finely dice the tomato. Thinly slice the chives. Pick the parsley leaves from stems and finely chop. Peel and mince the garlic.
2. Pat the chicken cutlets dry with paper towels. Season with 1 teaspoon Italian seasoning, salt and pepper. (Reserve the remaining Italian seasoning for later.) Heat a drizzle of oil in a medium pan over medium-high heat. Add the chicken and cook until browned, 2-3 minutes per side. Transfer the chicken to a baking sheet. Top with half of the mozzarella cheese (save the rest for serving). Bake on the top rack until the chicken is cooked through and the cheese has melted, 9-11 minutes.
3. Once the water is boiling, add the spaghetti to the pot. Cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain. Keep the empty pot handy for step 5.
4. While the pasta cooks, heat a drizzle of oil in the same pan used for the chicken over medium-high heat. Add the diced tomato and the remaining Italian seasoning. Cook, stirring, until slightly softened, 1-2 minutes. Stir in the balsamic vinegar and ¼ teaspoon sugar (use ½ teaspoon for 4 servings). Simmer until the mixture thickens slightly, about 1 minute. Remove the pan from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Stir in the sliced chives and chopped parsley. Season with salt and pepper. Set aside.
5. Melt 2 tablespoons butter (4 tablespoons for 4 servings) in the pot used for pasta over low heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the drained spaghetti, 2 tablespoons of the reserved pasta cooking water (4 tablespoons for 4 servings) and the remaining 1 tablespoon butter. Toss to combine thoroughly. Season generously with salt and pepper.
6. Slice the chicken crosswise if desired. Divide the spaghetti between bowls and top with the chicken. Spoon the balsamic tomato mixture over the chicken. Sprinkle with the remaining mozzarella cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine. Adjust cooking time according to package directions.

What can I use instead of mozzarella?

Provolone or provolone cheese can be used as a substitute. Shredded Italian blend cheese also works well.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.