Creamy Tuscan Chicken Linguine with Roasted Tomatoes and Basil

This creamy Tuscan chicken linguine is a delightful pasta dish that brings together tender chicken, roasted Roma tomatoes and a rich Parmesan sauce. The combination of garlic herb butter, cream cheese and Parmesan creates a luscious coating for the linguine, while the roasted tomatoes add a burst of sweetness. Fresh basil finishes the dish with a pop of color and flavor.

Perfect for a weeknight dinner, this recipe is straightforward and uses simple ingredients to deliver restaurant-quality results. The chicken is seasoned with a Tuscan heat spice blend, adding a subtle warmth that complements the creamy sauce. Serve it up in bowls and enjoy every twirl of these tasty noodles.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Adjust oven rack to the upper position and preheat oven to 400°F. Zest ½ teaspoon zest from the lemon, then cut the lemon into quarters. Squeeze 1 tablespoon lemon juice into a small bowl (save any remaining lemon for another use). Cut the Roma tomato into ½-inch-thick wedges.
2. Line a baking sheet with aluminum foil and arrange the tomato wedges on it, skin-side down. Drizzle with olive oil and season with salt, pepper and 1 teaspoon of the Tuscan heat spice (reserve the rest for step 4). Roast in the oven until the tomatoes are wilted and beginning to release their juices, about 25 minutes.
3. About 10 minutes after the tomatoes have been roasting, add the linguine to the pot of boiling water. Cook until al dente, 10-12 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta. Set the linguine aside in a strainer; keep the pot handy for step 5.
4. Pat the chicken dry with a paper towel and season with salt, pepper and the remaining Tuscan heat spice. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.
5. Add 1 tablespoon of plain butter to the pot used for the pasta and place over medium-low heat. Add the lemon zest, cream cheese and ¼ cup of the reserved pasta cooking water, whisking until smooth. Stir in the linguine, garlic herb butter, reserved lemon juice and half of the Parmesan cheese. If the pasta seems dry, add more cooking water a little at a time until coated in a loose sauce. Toss in the cooked chicken and season with salt and pepper.
6. Pick the basil leaves from the stems; discard the stems and roughly chop or tear the leaves. Divide the pasta between bowls and top with the roasted tomato wedges. Garnish with basil (to taste) and the remaining Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute linguine with other long pasta like fettuccine or spaghetti. Adjust cooking time according to package directions.

What can I use instead of Tuscan Heat Spice?

You can make a substitute by combining 1 teaspoon each of dried oregano, dried basil and garlic powder with ½ teaspoon of red pepper flakes.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.