Cheesy Chicken with Balsamic-Tomato Sauce and Garlic Pasta
Tender chicken breasts topped with melted mozzarella nestle in a bright balsamic-tomato sauce with burst cherry tomatoes and caramelized shallots. The garlicky herb butter pasta makes this a complete comfort meal that's elegant enough for company yet simple enough for weeknight dinners. The combination of tangy balsamic, sweet tomatoes, and rich cheese creates layers of flavor that complement the buttery pasta perfectly.
Ingredients
- 1 lb spaghetti or angel hair pastalinguine or penne1:1
Similar cooking time
- salt and pepper, to taste
- 8 TBSP butter, divided
- 2 tsp garlic powder
- 1 TBSP dried Italian seasoning
- 4 chicken breasts
- 1 TBSP olive oil, divided and as needed
- 1 heaping cup cherry or grape tomatoes, quartered
- 2 shallots, sliced
- 1 tsp sugar
- 2 TBSP balsamic vinegar
- 1 ½ cups shredded mozzarella cheese
- 2 TBSP chives, finely chopped
- 1 TBSP fresh oregano, finely chopped(optional)
- 2 TBSP basil, julienned
Instructions
- 1
Cook pasta to al dente in salted water, reserving 1 cup pasta water before draining
- 2
Drain pasta and toss with 4 tablespoons butter, garlic powder, salt, and half the Italian seasoning
- 3
Heat olive oil in large ovenproof skillet over medium-high heat
- 4
Season chicken with salt, pepper, and remaining Italian seasoning
- 5
Cook chicken until browned and cooked through, about 3-4 minutes per side, then transfer to plate
- 6
Reduce heat to medium and add more oil to pan
- 7
Add tomatoes and shallots, season with salt and pepper, cook until tomatoes burst and shallots are tender, about 5 minutes
- 8
Add sugar and vinegar, cook 2-3 minutes more
- 9
Turn off heat, add remaining butter and enough pasta water to create loose sauce
- 10
Preheat broiler and adjust rack to top third position
- 11
Nestle chicken into sauce and top each piece with mozzarella
- 12
Broil until cheese is bubbling and lightly browned, about 2-2.5 minutes
- 13
Serve chicken with sauce over garlicky pasta, topped with fresh herbs
Tips
Reserve pasta water before draining - the starch helps create a silky sauce that binds everything together.
Don't overcook the chicken under the broiler - the cheese should just bubble and lightly brown to avoid drying out the meat.
Use an ovenproof skillet to go from stovetop to broiler seamlessly without transferring dishes.
Good to Know
Refrigerate leftovers up to 3 days. Store pasta and chicken together in airtight container.
Cook chicken and sauce up to 2 days ahead. Reheat gently and prepare fresh pasta when serving.
Serve immediately while cheese is melted and pasta is hot. Garnish with fresh herbs just before serving.
Common Mistakes
Don't overcook chicken or it will become dry and tough
Reserve pasta water before draining to avoid having to add plain water to sauce
Substitutions
Dairy-Free Swaps
General Alternatives
Similar cooking time
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay more tender. Cook a bit longer to ensure they're fully cooked through.
What if I don't have an ovenproof skillet?
Transfer the chicken and sauce to a baking dish before adding cheese and broiling.
How long will leftovers keep?
Refrigerate up to 3 days. Reheat gently in microwave or covered in oven at 350°F.