Balsamic Mozzarella Chicken with Garlic Herb Spaghetti

Think of your favorite Margherita pizza, but swap the crust for juicy chicken cutlets. That’s exactly what this dish delivers: tender chicken smothered in melted mozzarella, topped with a warm balsamic-basil tomato sauce and served over a bed of garlic herb butter spaghetti. It’s a comforting, flavor-packed meal that comes together in just 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients like Roma tomatoes, fresh basil and Italian seasoning to create a restaurant-quality dinner at home. The balsamic vinegar adds a tangy depth that complements the rich mozzarella and herb-infused spaghetti. Give it a try-you might never go back to pizza!

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive 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 tomato. Pick basil leaves from stems; roughly chop leaves.
2. Pat chicken dry with paper towels. Season with salt, pepper and half the Italian Seasoning (reserve the rest). Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Transfer to a baking sheet. Top with half the mozzarella (save the rest for garnish). Bake until chicken is cooked through and cheese has melted, 9-11 minutes.
3. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Reserve empty pot for later use.
4. Heat a drizzle of olive oil in the pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. Stir in balsamic vinegar and ¼ tsp sugar. Simmer until mixture thickens slightly, about 1 minute. Remove from heat and stir in 1 tablespoon plain butter until melted. Stir in half the basil; season with salt and pepper.
5. Heat the pot used for pasta over low heat. Stir in drained spaghetti, garlic herb butter, 2 tablespoons reserved pasta cooking water and 1 tablespoon plain butter. Stir in remaining basil; season generously with salt and pepper.
6. Slice chicken crosswise if desired. Divide spaghetti between plates and top with chicken. Spoon balsamic tomato mixture over chicken. Sprinkle with remaining mozzarella and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness so they cook evenly and adjust cooking time as needed.

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried herbs (like parsley or oregano) as a quick substitute.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure your other ingredients (like Italian seasoning and balsamic vinegar) are gluten-free.