Margherita Chicken
over Garlic Herb Spaghetti
- Milk
- Wheat
“Margherita” isn’t just for pizza, people! Yep, we’ve ditched the crust for juicy chicken and well...we think you’re going to be pretty pleased. Said chicken is covered in melty mozzarella, spooned with a warm balsamic-basil tomato topping, then perched atop twirly garlic herb butter spaghetti. Can your ’za do that? We didn’t think so.
Ingredients
5 teaspoon
Balsamic Vinegar
½ ounce
Basil
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 unit
Tomato
10 ounce
Chicken Cutlets
1 teaspoon
Italian Seasoning
6 ounce
Spaghetti
(Contains: Wheat)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. 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. Peel and mince garlic.
Pat chicken dry with paper towels. Season with half the Italian Seasoning (you’ll use the rest later), 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 to a baking sheet. Top with half the mozzarella (save the rest for serving). Bake on top rack until chicken is cooked through and cheese has melted, 9-11 minutes.
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 step 5.
Meanwhile, heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in half the chopped basil and season with salt and pepper. Turn off heat.
Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Stir in remaining chopped basil and season generously with salt and pepper.
Slice chicken crosswise if desired. Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The buttery noodles, melted cheese on chicken, and bruschetta-like sauce create a heavenly combination that's a crowd-pleaser 🍝.
- Ease of prep: This recipe inspired some to start herb gardens, suggesting it's approachable enough to spark culinary enthusiasm.
- Suggestions: Consider making extra garlic herb butter; it's a key flavor component that elevates the dish.
Reviews from our home cooks
Hands down my favorite meal so far! The buttery noodles paired with the melted crispy cheese on the chicken and that bruschetta sauce... literally the best! I would definitely order this again!
Right after making this had me starting an herb garden that spring! I have now since then started a sweet basil and all the Italian herbs! This was very inspiring!
Great, and suits everyone I know. We've made it several times, as part of boxes and also getting our own ingredients. This one is a definite go-to for playing it safe with guests.
We loved this! The sauce was amazing. The garlic & herb butter was heavenly!
The meal was great would have gave it 4 stars but we did not receive the garlic butter. Luckily I made some from what we had on hand and it turned out great.
