Garlicky Tomato Spaghetti with Tuscan-Spiced Chicken and Roasted Zucchini

This dish brings together tender, spice-crusted chicken cutlets with al dente spaghetti in a silky garlic-tomato sauce. Roasted zucchini adds a touch of sweetness, while a shower of Parmesan cheese provides the perfect savory finish. It’s a satisfying meal that comes together quickly, making it ideal for busy weeknights.

We’ve kept the ingredients simple and the steps straightforward, so you can enjoy a restaurant-quality dinner at home. The Tuscan heat spice blend gives the chicken a warm, aromatic crust that pairs beautifully with the bright tomato sauce. Serve it up and watch it disappear!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve zucchini lengthwise, then slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
2. Pat chicken cutlets dry with paper towels. Season all over with half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan.
3. Toss zucchini with a drizzle of oil, salt and pepper on the opposite side of the baking sheet. Roast on top rack until chicken is cooked through and zucchini is lightly browned and tender, 12-15 minutes.
4. Once water is boiling, add spaghetti. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
5. When pasta has 5 minutes left, heat a drizzle of oil in the same pan over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Whisk in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), cream cheese and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
6. Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water and a drizzle of olive oil to the pan with sauce; toss to combine. If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated.
7. Slice chicken crosswise. Divide spaghetti between plates; top with chicken and sprinkle with remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, pork cutlets or turkey cutlets work well. Adjust cooking time as needed.

What can I substitute for Tuscan Heat Spice?

Mix 1/2 teaspoon each of dried oregano, basil, rosemary and a pinch of red pepper flakes.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure the stock concentrate is gluten-free.