Easy Cheesy Bruschetta Chicken with Spaghetti Aglio e Olio
With gooey melted mozzarella, bright and fresh bruschetta and classic Spaghetti Aglio e Olio, this easy, cheesy Bruschetta Chicken is one of my favorite chicken dinners and it's so simple to make.
Servings: 2 servings
Calories: 847kcal
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 Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 842 calories/80g protein/60g carbs/28g fat
Nutrition
Serving: 2 servings | Calories: 847kcal | Carbohydrates: 77g | Protein: 68g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 1056mg | Potassium: 1443mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1814IU | Vitamin C: 28mg | Calcium: 232mg | Iron: 3mg