Margherita Chicken

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.