Balsamic Herb Chicken with Mozzarella and Garlic Butter Spaghetti

This dish brings together tender chicken cutlets seasoned with Italian herbs, topped with gooey mozzarella and served over a bed of garlic herb butter spaghetti. A warm balsamic tomato topping with fresh herbs adds a bright, tangy finish that ties everything together.

Perfect for a busy weeknight, this recipe is ready in about 30 minutes and uses simple ingredients to create a restaurant-quality meal at home.

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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

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 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 chives. Pick parsley leaves from stems and finely chop.
2. Pat chicken cutlets dry with paper towels. Season with 1 teaspoon Italian seasoning, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Transfer chicken to a baking sheet. Top with half the mozzarella cheese. Bake on top rack until chicken is cooked through and cheese is melted, 9-11 minutes.
3. Once water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Keep the empty pot handy.
4. While pasta cooks, heat a drizzle of oil in the same pan used for chicken over medium-high heat. Add diced tomato and remaining Italian seasoning. Cook, stirring, until slightly softened, 1-2 minutes. Stir in balsamic vinegar and ¼ teaspoon sugar. Simmer until slightly thickened, about 1 minute. Remove from heat and stir in 1 tablespoon butter until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.
5. Heat the empty pasta pot over low heat. Add drained spaghetti, garlic herb butter, 2 tablespoons reserved pasta water and 1 tablespoon butter. Toss to combine thoroughly. Season generously with salt and pepper.
6. Slice chicken crosswise if desired. Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato mixture over chicken. Sprinkle with remaining mozzarella and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

What can I use instead of garlic herb butter?

You can make your own by mixing softened butter with minced garlic and dried herbs like parsley, oregano or basil.

How do I store leftovers?

Store chicken and spaghetti separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.