This Cheesy Chicken with Balsamic Tomato Sauce and Garlic Buttered Noodles is a simple Italian-style meal that has TONS of amazing flavors – thanks to the fresh tomato sauce and shower of green herbs that go on top, just before serving. You can swap in two or three chopped Roma tomatoes for the cherry tomatoes, if you like, and feel free to play around with the cheeses here as well. Fontina and/or provolone would be SO GOOD.
Recipe Tips & Tricks
This recipe calls for a hefty amount of dried Italian Seasoning, and it really makes the dish super tasty. We’ll toss the hot, buttery pasta with it, the heat helping to “bloom” the dried herbs, bringing them back to life. We will also cook a thick layer of Italian seasoning into the tops of the chicken breasts, ensuring they’re nice and flavorful. I don’t always love pre-blended spice and herb mixes, but in this case, it’s a big time saver and helps us establish great flavor in the recipe without having to reach for 6 different jars. That’s a win.
What is in Italian Seasoning?
The traditional makeup of a jar of store-bought Italian seasoning is as such:
Basil
Oregano
Parsley
Rosemary
Thyme
Red Chili Flakes (this tends to me more optional, but makes it SO good)
Garlic Powder
How to julienne fresh basil
To “julienne” is to slice vegetables or herbs into ribbons or sticks that resemble matchsticks.
In this recipe, we’ll also use a blend of fresh herbs to finish the dish, making the whole recipe totally herbaceous, all the way through. Basil is a very tender, delicate little thing, and it can kind of bruise on you if you over-handle it. So, typically, you’ll see recipes ask you to “julienne” the basil. Here’s what that means:
To julienne fresh basil, simply stack the leaves on top of one another, in a pile. Roll into a “cigar,” and then run your knife along it, cutting the log of basil into thin, loose ribbons.
How to portion chicken breasts
A single chicken breast is a lot of food, really – enough to feed two people just fine. However, my family eats like horses, so I tend to allot a breast per person, and am happy with whatever leftovers we’ve got after the meal has come and gone.
However, to save money and to serve a more reasonable portion to each person, I also will slice each chicken breast in half lengthwise and then, using a heavy glass, a meat mallet or a heavy-bottomed pan, I’ll pound them out to flatten the tenders and to help increase the juiciness of the meat (white meat tends to need more help in this department).
So, two boneless, skinless chicken breasts can easily feed four people, when halved and pounded to increase surface area. But really, the amount you serve in the end is totally up to you – that part of the recipe is flexible, and won’t make a difference in the final outcome.
What you’ll need:
1 lb. spaghetti or angel hair pasta
Salt and pepper to taste
8 TBSP butter, divided
2 tsp. garlic powder
1 TBSP dried Italian seasoning
4 chicken breasts (or four cutlets, depending on preferred portion size/how much you want to serve)
1 TBSP olive oil, divided and as needed
1 heaping cup quartered cherry or grape tomatoes
2 shallots, sliced
1.5 cups shredded mozzarella cheese
2 TBSP finely chopped chives
1 TBSP finely chopped fresh oregano, optional
2 TBSP julienned basil
How to make this Cheesy Chicken with Balsamic Tomato Sauce
Cook the pasta to al dente, according to package directions, in salted water (like the sea), reserving 1 cup of the starchy cooking water just before draining. Drain the cooked pasta, return it to the pot, along with the 4 TBSP of the butter, garlic powder, a little more salt, and half of the Italian seasoning. Toss to mix and set aside for now.
Add a couple teaspoons of olive oil to a large ovenproof skillet set over med-high heat. Season each chicken breast (or chicken cutlet) generously with salt and pepper, and the remaining Italian seasoning. When the oil is hot, cook the chicken until browned and done in the centers; about 3 or 4 minutes per side. Transfer to a plate for now, and reduce the heat under the pan to medium.
Add a little more oil to the pan, followed by the tomatoes and shallots. Season with salt and pepper and cook, stirring frequently, until the tomatoes have burst and the shallots are tender; about 5 minutes. Add the sugar and vinegar, stir to combine, and cook for two – three minutes more. Turn off the heat, add the remaining 4 TBSP butter, and some of the reserved pasta water (just enough to make things loose and saucy; ½ cup or so), and stir.
Preheat the broiler. Adjust the oven rack to the top third position.
Nestle the chicken into the sauce, top each piece with some mozzarella, and place under the broiler just until the cheese is bubbling and barely beginning to brown; about 2 – 2.5 minutes. Serve the chicken and sauce with the garlicky, herby noodles, topped with a shower of fresh herbs. Enjoy.
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Cheesy Chicken with Balsamic-Tomato Sauce and Garlic Buttered Pasta
This Cheesy Chicken with Balsamic Tomato Sauce and Garlic Buttered Noodles is a simple, Italian meal that has TONS of amazing flavors – thanks to the fresh tomato sauce and shower of green herbs that go on top, just before serving. You can swap in two or three chopped Roma tomatoes, for the cherry tomatoes, if you like. And feel free to play around with the cheeses here as well. Fontina and/or provolone would be wonderful as well.
- Yield: Serves 4
Ingredients
- 1 lb. spaghetti or angel hair pasta
- Salt and pepper to taste
- 8 TBSP butter, divided
- 2 tsp. garlic powder
- 1 TBSP dried Italian seasoning
- 4 chicken breasts (or four cutlets, depending on preferred portion size/how much you want to serve)
- 1 TBSP olive oil, divided and as needed
- 1 heaping cup quartered cherry or grape tomatoes
- 2 shallots, sliced
- 1 tsp sugar
- 2 TBSP balsamic vinegar
- 1.5 cups shredded mozzarella cheese
- 2 TBSP finely chopped chives
- 1 TBSP finely chopped fresh oregano, optional
- 2 TBSP julienned basil (see note)
Instructions
- Cook the pasta to al dente, according to package directions, in salted water (like the sea), reserving 1 cup of the starchy cooking water just before draining. Drain the cooked pasta, return it to the pot, along with the 4 TBSP of the butter, garlic powder, a little more salt, and half of the Italian seasoning. Toss to mix and set aside for now.
- Add a couple teaspoons of olive oil to a large ovenproof skillet set over med-high heat. Season each chicken breast (or chicken cutlet) generously with salt and pepper, and the remaining Italian seasoning. When the oil is hot, cook the chicken until browned and done in the centers; about 3 or 4 minutes per side. Transfer to a plate for now, and reduce the heat under the pan to medium.
- Add a little more oil to the pan, followed by the tomatoes and shallots. Season with salt and pepper and cook, stirring frequently, until the tomatoes have burst and the shallots are tender; about 5 minutes. Add the sugar and vinegar, stir to combine, and cook for two – three minutes more. Turn off the heat, add the remaining 4 TBSP butter, and some of the reserved pasta water (just enough to make things loose and saucy; ½ cup or so), and stir.
- Preheat the broiler. Adjust the oven rack to the top third position.
- Nestle the chicken into the sauce, top each piece with some mozzarella, and place under the broiler just until the cheese is bubbling and barely beginning to brown; about 2 – 2.5 minutes. Serve the chicken (sliced or not) with the sauce with the garlicky, herby noodles, topped with a shower of fresh herbs. Enjoy.
Notes
NOTE: To julienne fresh basil, simply stack the leaves on top of one another, in a pile. Roll into a “cigar,” and then run your knife along it, cutting the log of basil into thin ribbons.
