Chicken & Mushroom Spaghetti Aglio e Olio
with Blistered Tomatoes, Garlic Bread & Balsamic Dipper
- Wheat
- Soy
Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few pantry staples into something spectacularly satisfying. In this twist, we keep this dish naturally vegan and add a few extras: blistered grape tomatoes for juicy bursts of sweet flavor, sautéed mushrooms and shallot for earthy savoriness, and lots of fresh, herbaceous parsley. With a side of ciabatta garlic bread and a tangy-sweet balsamic dipper, it’s a dish you won’t need an interpreter to understand—less really is more!
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 teaspoon
Balsamic Vinegar
8 ounce
Button Mushrooms
3 clove
Garlic
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
1 teaspoon
Chili Flakes
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
2 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Cover the pot to help the water boil more quickly.) Wash and dry produce. • Peel and mince or grate garlic. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallots. Roughly chop parsley.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
• While pasta cooks, in a small bowl, combine one-third of the garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper to taste.
• Heat a drizzle of oil in a large pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a separate plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until softened, 3-5 minutes. • Add shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened, 2-3 minutes. Remove pan from heat.
• Halve ciabatta crosswise; brush with half the garlic oil. Toast on middle rack until lightly golden, 2-3 minutes. TIP: Place directly on oven rack or use a baking sheet. • To pan with mushrooms, add drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and ½ tsp salt (1 tsp for 4 servings). Toss to combine. (TIP: If pasta seems dry, add reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.
• To bowl with remaining garlic oil, add balsamic vinegar to taste; stir to combine. • Divide pasta between shallow bowls; top with remaining parsley. Serve with garlic bread and balsamic dipper on the side.
Top pasta with shrimp or chicken.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it bland; consider boosting flavor with extra herbs, balsamic vinegar, or a richer seasoning blend 🌿.
- Ease of prep: Some noted multiple steps and separate cooking for ingredients; streamlining the process could improve the experience.
- Suggestions: Try adding ground beef, chopped pork, or shrimp for more substance. A splash of balsamic in the pasta enhances depth.
- Portions: The recipe yielded leftovers for some, providing multiple meals from a single preparation.
- Additions: Experiment with extra vegetables like zucchini or onion to bulk up the dish and add variety.
Reviews from our home cooks
I don't care for blistered grape tomatoes so I probably should have substituted something else. I should also have used ground beef or chopped pork. The mushrooms were delicious. I think a little dried basil and a splash of balsamic vinegar would have rounded out this dish. It was a nice way to fix pasta.
The only thing that I didn't like is that there were multiple steps, and everything had to be cooked separately (e.g., tomatoes, chicken, mushrooms). Surely, there's an easier way!
Only gave it three stars because my daughter felt it was a little bland. The rest of us loved it!
I got two dinners and a lunch out of this! Very good.
What a great meal my husband and I enjoyed it very much
This dish lacked flavor. I was glad that I added shrimp.
