Welcome to your new favorite weeknight dinner. The dinner time rush couldn't get any easier with this Chicken Margherita with Pasta. It is a complete meal made in one skillet for easy cleanup. Juicy chicken, creamy cheese, Italian seasoning, and tangy tomatoes all meld together in this tomato basil chicken pasta dish.
Recipe Ingredient Notes
- Chicken - This poultry recipe uses breast meat because it is lean, cooks quickly, and has a mild flavor. I suggest using boneless, skinless chicken breast or thighs.
- Tomatoes - If you don't have those, canned diced tomatoes drained) or any fresh ripe tomatoes will do!
- Cheese - Mozzarella is the traditional cheese used in this recipe. You can also use swap it for provolone or cheddar.
- Basil - Fresh basil adds a wonderful flavor to Italian baked chicken and really brings out all the flavors. If you don't have fresh, feel free to use dried basil.
- Balsamic glaze - I love the richness and acidity of the balsamic glaze in this recipe. If you don't have a bottle of balsamic glaze, you can use a balsamic reduction or microwave and stir your balsamic vinegar for two minutes at a time until it thickens.
- Seasonings - We used Italian seasoning because it gives the food a delicious flavor. However, feel free to use any other spice blend like rosemary, thyme, oregano, or garlic powder.
- Olive oil - Works well for searing, but it's fine to use other oils like vegetable, canola, avocado, or ghee instead.
- Spaghetti noodles - Their long, thin shape allows them to soak up the juices. If you prefer a lighter option, try whole wheat spaghetti or gluten-free spaghetti noodles to suit your dietary needs while still enjoying the delicious Italian flavors!
Ways to Enjoy Every Bite
Turn any leftover chicken into Italian sliders the next day by slicing chicken and layering slices of mozzarella and tomato on small rolls with a drizzle of balsamic glaze. It's a fun way to give this dish a second life!
Add a burrata caprese salad to the menu for an Italian-inspired themed dinner.
Looking for a dessert? Try our 3 ingredient chocolate mousse.
How to Make Tomato Basil Chicken Pasta
Step 1: Preheat oven to 375°F.
Sear the chicken. Heat olive oil in an oven-safe skillet over medium heat. Add the chicken and cook for about 4 minutes per side until golden brown.
Step 2: Add flavor. Toss in cherry tomatoes, garlic, and Italian seasoning. Stir gently so the tomatoes begin to soften and release their juices.
Step 3: Layer and bake. Top each piece with mozzarella slices and Roma tomato rounds. Transfer the skillet to a 375°F oven and bake for 8-10 minutes, or until the cheese melts and the internal temperature reaches 165°F.
Step 4: Serve the chicken over cooked spaghetti noodles, sprinkle on basil leaves, and drizzle with balsamic glaze. This chicken margherita recipe is best enjoyed warm, with every bite full of creamy cheese, juicy tomatoes, and fresh basil flavor.
How Do You Keep This Chicken Margherita Recipe From Getting Tough?
The answer is simple: don't overcook them. Chicken breasts are very lean, which means they are prone to becoming dry if you cook them for too long. Check the internal temperature of your meat frequently.
Recipe Tips from Mrs. G
- Pound for perfection. For even cooking, cover and gently pound the chicken to a uniform thickness before searing. It helps your chicken margherita stay juicy and cook evenly.
- Let it rest. After baking, let the meat rest for a few minutes so the juices redistribute before slicing. This small step keeps your chicken margherita recipe tender and flavorful.
- Use fresh ingredients. Fresh basil, ripe tomatoes, and creamy mozzarella make all the difference. These simple touches elevate your chicken margherita from weeknight dinner to restaurant-worthy.
Storing Leftovers
Store any leftover tomato basil chicken pasta in an airtight container in the refrigerator for up to 3 days. To keep the pasta from drying out, drizzle a little olive oil or water over it before reheating. Warm it gently in the microwave or on the stovetop over low heat until heated through. The flavors deepen overnight, making it just as delicious the next day, perfect for an easy lunch or quick weeknight meal.
Chicken Margherita with Pasta
Equipment
- skillet oven-safe skillet is recommended
- instant-read thermometer
Ingredients
- 4 chicken breasts thinly cut; I suggest using boneless, skinless chicken breast or thigh meat
- 2 tablespoons olive oil can use canola, avocado, or ghee instead
- 1 cup cherry tomatoes canned diced tomatoes (drained) or any fresh ripe tomatoes will do
- 2 cloves garlic minced
- ½ teaspoon dried Italian seasoning
- 8 slices fresh mozzarella cheese 4 ounces, can swap for provolone or cheddar
- 3 Roma tomatoes sliced
- ¼ cup fresh basil leaves whole or julienned; feel free to use dried basil
- 2 tablespoons balsamic glaze
- 8 ounces spaghetti noodles cooked according to the package directions
Instructions
- Preheat the oven to 375°F.
- Heat an oven-safe skillet over medium heat with the olive oil until the oil is shimmering.
- Add the breasts to the pan and cook for 4 minutes, without moving them for a good sear. Then turn and sear the other side until they are golden brown.
- Remove the pan from the heat, and add the cherry tomatoes, garlic, and Italian seasoning. Toss to combine.
- Layer two pieces of mozzarella and two/three slices of Roma tomato on each piece of chicken (or as many as it takes to cover the chicken).
- Transfer the oven-safe skillet to the oven and bake it for 8-10 minutes, or until the mozzarella is melted and the internal temperature of the meat registers 165°F.
- Optional: crisp the tomato and mozzarella by broiling on high heat for 2-3 minutes or until your desired doneness.
- Add cooked spaghetti noodles to each plate, then top with chicken. Sprinkle over the basil leaves and drizzle on the balsamic glaze.
Notes
- To make julienned basil, stack basil leaves like a deck of cards, then roll them up tight. Then slice very thinly until you have ribbons of basil. It's worth this extra step!
- Use an oven-safe pan, like this cast iron skillet so you can go from stovetop to oven. You'll also have one less pan to clean!
- To crisp the tomato and mozzarella, broil it on high heat for a few minutes until it is to your desired doneness.
- Stuffed caprese chicken: Slice a pocket into each chicken breast and stuff it with mozzarella, tomatoes, and basil before baking. This variation keeps the flavors inside the chicken, making it even juicier and more flavorful.
- Low-carb option: Skip the pasta and serve this dish with zucchini noodles, roasted cauliflower, or spaghetti squash for a light, low-carb alternative.
- Extra cheesy: If you're a cheese lover, try adding Parmesan or provolone along with the mozzarella for an even more indulgent, gooey topping.
- Spicy: For a little heat, sprinkle red pepper flakes or drizzle with a bit of spicy honey before serving. The sweetness and spice pair beautifully with the tangy balsamic glaze!
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Bring to room temperature before storing. To reheat, warm it in the oven at 350°F for 10-12 minutes or in the microwave for 1-2 minutes until heated through.
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