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This recipe is one of my all time favorite chicken recipes, and I make it on repeat. It’s so simple to make and only takes 30 minutes on the stovetop, so it’s perfect for a busy weeknight.
I start by seasoning and pan searing chicken breast that gets topped with a generous serving of mozzarella until it’s gooey and melted. You could also definitely bake the chicken by throwing it in the oven at 375℉ for about 30 minutes. Once it’s cooked through, top it with mozzarella. Then, put it back under the broiler for about a minute until the cheese is melted and bubbly.
While the chicken cooks, I make the simple and classic Spaghetti Aglio e Olio, and a quick, fresh bruschetta with tomatoes, basil and balsamic vinegar. Everything comes together at the same time and once it’s ready, you just top the spaghetti with the cheesy chicken and scoop a generous portion of bruschetta on top of it all.
I find the chicken pairs perfectly with a simple and classic pasta like Spaghetti Aglio e Olio, but other sides would work here too. Roasted potatoes or vegetables, pasta salad or even rice would all work great here.
This is guaranteed to be one of your favorite chicken dinners. The flavor combination is absolutely delicious and it’s so easy to throw together. For meal prep, store the bruschetta separately and top the chicken once the spaghetti and chicken have been reheated in the microwave or air fryer.
Easy Cheesy Bruschetta Chicken with Spaghetti Aglio e Olio
Equipment
- 2 large sauté pans or skillets
- 1 medium bowl
Ingredients
Bruschetta Chicken
- 1 lb chicken breast, butterflied into cutlets (about 2 large breasts)
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp freshly cracked black pepper
- ½ tsp salt, plus more to taste
- Cooking spray or 1 tbsp olive or avocado oil
- ½ cup mozzarella cheese, shredded or sliced (fresh mozzarella or a block of mozzarella both work great here, as well as low fat mozzarella)
- 2 tomatoes, diced
- ¼ cup fresh basil, chopped (stack and roll the leaves for easy chopping)
- 1 tbsp balsamic vinegar
- 2 tsp balsamic glaze, optional
Spaghetti Aglio e Olio
- 170 g spaghetti of choice (I love to use Barilla or Garofolo protein pasta)
- 2 tbsp extra virgin olive oil
- 6-7 cloves garlic, minced
- 2 tsp Calabrian chili, optional (chili flakes work great too)
- 2 tbsp fresh parsley, finely chopped
- Pasta water, as needed
- Salt, to taste
Instructions
Bruschetta Chicken
- Season the chicken cutlets on each side with the dried parsley, dried oregano, garlic powder, freshly cracked black pepper and ½ tsp salt
- Heat a large skillet over medium high heat and spray with cooking spray or add 1 tbsp oil
- Sear the chicken cutlets for 1 minute on each side, then cover with a lid and reduce heat to medium-low
- Cook for 6-8 minutes or until cooked through
- Top with the mozzarella cheese and cover until the cheese is melted
- To make the bruschetta, combine the tomatoes, basil, balsamic vinegar and salt to taste in a medium bowl and mix
Spaghetti Aglio e Olio
- Bring a large pot of water to a boil and season generously with salt
- Add the spaghetti and cook until al dente; set aside ½ cup of pasta water then drain and set aside
- Heat a large sauté pan over medium heat and add the olive oil
- Add the garlic and sauté for 30 seconds, then add the Calabrian chili or chili flakes, if using
- Add the pasta and toss, then add the parsley and mix
- Add pasta water as needed until the consistency is silky, a few tablespoons at a time
For Serving
- Add the spaghetti to two plates
- Slice the chicken into strips then serve on top of the spaghetti
- Top with the bruschetta and balsamic glaze
Notes
Nutrition
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