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
Scale
- 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.