Tuscan Chicken with Garlic Parmesan Spaghetti and Roasted Tomatoes

If you love chicken alfredo, you’re going to adore this dreamy dish. It’s a sophisticated riff on the classic, with tons more flavor infused into every bite. Tuscan-spiced chicken, oven-roasted garlic and tomatoes and al dente spaghetti all coated in a creamy, cheesy sauce make for a hearty, soul-warming meal that’s sure to put a smile on any pasta-lover’s face.

This recipe brings together simple ingredients in a way that feels special. The roasted garlic adds a sweet, mellow depth, while the Tuscan heat spice gives the chicken a warm, aromatic kick. It’s one of those dinners that feels indulgent but comes together easily on a weeknight.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce.
2. Cut each tomato into six wedges. Peel garlic and place in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet.
3. Place tomatoes skin sides down on a lightly oiled, foil-lined baking sheet. Drizzle with olive oil and season with 1 tsp Tuscan heat spice, salt and pepper. Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is softened, 20-25 minutes.
4. Once water is boiling, add spaghetti. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy.
5. While pasta cooks, pat chicken dry with paper towels. Season with 1 tsp Tuscan heat spice, salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; cover to keep warm.
6. Once garlic is done roasting, carefully open foil and mash with a fork. Melt 1 tbsp butter in pot used for pasta over medium heat. Add mashed garlic and remaining Tuscan heat spice. Stir in cream cheese, half the Parmesan, ⅔ cup reserved pasta cooking water and 2 tbsp butter until melted and combined. Turn off heat; season with salt and pepper.
7. Add drained spaghetti to pot with sauce; toss to thoroughly combine. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper.
8. Transfer chicken to a cutting board; slice crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well, but cooking times may vary slightly.

What if I don't have Tuscan heat spice?

You can substitute with a mix of dried oregano, basil, red pepper flakes and a pinch of fennel seeds.

Can I make this dish ahead of time?

The pasta is best served fresh, but you can prepare the chicken and roasted tomatoes in advance and reheat gently before combining.