Tuscan Chicken Pasta with Roasted Tomatoes and Basil

This Tuscan chicken pasta is the ultimate comfort food, combining tender chicken, roasted tomatoes and a luscious creamy Parmesan sauce. The dish is packed with Italian-inspired flavors from Tuscan heat spice and fresh basil, making it a delightful meal that comes together in just 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients like spaghetti, chicken breast, cream cheese and Parmesan to create a rich, satisfying sauce. The roasted tomatoes add a burst of sweetness, while the garlic herb butter elevates the flavor profile. Serve it up for a dinner that feels special but is easy enough for any night.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Cut tomatoes into ½-inch-thick wedges.
2. Line a baking sheet with foil. Arrange tomato wedges on prepared sheet, skin sides down. Drizzle with olive oil and season with salt, pepper and 1 teaspoon Tuscan heat spice (save the rest for step 4). Roast on top rack until softened and beginning to release their juices, 20-25 minutes.
3. Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Set spaghetti aside in strainer; keep pot handy for use in step 5.
4. Pat chicken dry with paper towels; season all over with salt, pepper and remaining Tuscan heat spice. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat.
5. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in pot used for spaghetti over medium-low heat. Add lemon zest, cream cheese and ⅓ cup reserved pasta cooking water (¾ cup for 4); whisk until smooth. Stir in spaghetti, garlic herb butter, juice from half the lemon (whole lemon for 4) and half the Parmesan. (TIP: If pasta seems dry, add more reserved pasta cooking water a splash at a time until coated in a creamy sauce.) Stir in chicken and season with salt and pepper.
6. Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide spaghetti between bowls and top with tomato wedges. Garnish with basil leaves and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Short pasta like penne or rigatoni also works.

How do I store leftovers?

Store 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 restore creaminess.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add more vegetables like mushrooms or zucchini. You can also add a can of drained chickpeas for protein.