Creamy Tuscan Chicken Spaghetti with Roasted Tomatoes

This creamy Tuscan chicken spaghetti brings together tender chicken, roasted tomatoes and a rich Parmesan sauce with garlic herb butter. It’s a comforting pasta dish that’s perfect for busy weeknights.

The sauce gets its creamy texture from cream cheese and Parmesan, while Tuscan Heat Spice adds a warm herbal note. Roasted cherry tomatoes burst with sweetness and a squeeze of lemon brightens every bite. Ready in just 35 minutes, this recipe is sure to become a family favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil for the spaghetti.
2. Cut the tomatoes into wedges. On a baking sheet, toss the tomatoes with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes until softened and lightly charred.
3. Meanwhile, cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
4. While the pasta cooks, season the chopped chicken breast with salt, pepper and half the Tuscan Heat Spice. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 5-7 minutes until golden and cooked through. Remove from the skillet and set aside.
5. In the same skillet, reduce heat to medium. Add the garlic herb butter and cream cheese, stirring until melted and smooth. Stir in the remaining Tuscan Heat Spice and 1/4 cup of the reserved pasta water. Whisk in the Parmesan cheese until the sauce is creamy.
6. Add the cooked spaghetti, chicken and roasted tomatoes to the skillet. Toss to coat everything in the sauce. If needed, add more pasta water to loosen the sauce.
7. Zest and juice the lemon. Stir in the lemon zest and a squeeze of lemon juice to taste. Sprinkle the green herb blend over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Short pastas like penne are also fine.

How can I make this dish dairy-free?

Substitute the cream cheese with a dairy-free version, use vegan butter and Parmesan and ensure the pasta is egg-free.

Can I add vegetables?

Absolutely! Spinach, mushrooms or bell peppers would be great additions. Sauté them with the chicken or roast alongside the tomatoes.