Tuscan Chicken Pasta with Roasted Tomatoes and Basil

This Tuscan chicken pasta brings the flavors of Italy to your dinner table. Tender chicken breast strips are seasoned with a warm Tuscan spice blend and pan-seared until golden. They join al dente spaghetti in a luscious, creamy sauce made with cream cheese, garlic herb butter and Parmesan. Roasted Roma tomatoes add a burst of sweetness, while fresh basil lends a bright finish.

Perfect for busy weeknights, this dish comes together in about 30 minutes. The creamy sauce coats every strand of pasta and the roasted tomatoes provide a lovely contrast. It’s a satisfying meal that the whole family will love.

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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 the lemon. Cut tomatoes into ½-inch-thick wedges.
2. Line a baking sheet with foil. Arrange tomato wedges on the sheet, skin sides down. Drizzle with olive oil; 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 juices, 20-25 minutes.
3. Once tomatoes have roasted for 10 minutes, add spaghetti to the 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 a strainer; keep the pot handy for 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 in the pot used for pasta over medium-low heat. Add lemon zest, cream cheese and ⅓ cup 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 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 pasta 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, you can substitute spaghetti with linguine, fettuccine or any long pasta. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.

Can I make this dish vegetarian?

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