Tuscan Spiced Chicken with Garlic Tomato Spaghetti and Roasted Zucchini

This dish brings together tender, spice-crusted chicken cutlets with al dente spaghetti in a silky garlic-tomato sauce, plus roasted zucchini for a burst of freshness. It’s a satisfying meal that’s easy enough for a busy weeknight yet impressive enough for company.

The Tuscan heat spice blend adds warmth without overwhelming, while the creamy sauce and Parmesan tie everything together. Serve it with a simple green salad for a complete dinner.

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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

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil.
2. Trim ends of zucchini, cut into ½-inch rounds. Place on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast until tender and lightly browned, about 15-18 minutes.
3. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water before draining.
4. While pasta cooks, pat chicken cutlets dry. Season all over with Tuscan Heat Spice, salt and pepper.
5. Heat cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Add diced tomato and cook until softened, about 2 minutes.
7. Stir in cream cheese and chicken stock concentrate, breaking up cream cheese until melted and smooth. Add roasted zucchini and cooked spaghetti, tossing to coat. If too thick, add reserved pasta water a tablespoon at a time.
8. Slice chicken. Serve spaghetti mixture topped with sliced chicken and a shower of grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time accordingly.

What can I substitute for cream cheese?

You can use mascarpone or a light cream cheese. For a dairy-free option, try a plant-based cream cheese.

Is Tuscan Heat Spice spicy?

It has a mild warmth, not overly hot. If you’re sensitive, reduce the amount or use a milder Italian seasoning blend.