Creamy Parmesan Chicken Spaghetti with Roasted Tomatoes and Basil

Indulge in a bowl of creamy Parmesan chicken spaghetti that brings together tender chicken, roasted tomatoes and fresh basil in a luscious sauce. This dish is perfect for a comforting weeknight dinner, offering rich flavors with minimal effort.

The sauce is a delightful blend of cream cheese, Parmesan and butter, creating a trifecta of dairy goodness that coats every strand of spaghetti. With Tuscan herbs adding an Italian flair, 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

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Cut the tomato into wedges and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until softened and slightly charred.
2. While the tomato roasts, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Season the chopped chicken breast with Tuscan Heat Spice, salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Add cream cheese and 2 tablespoons of butter (if using), stirring until melted and smooth.
5. Stir in the Parmesan cheese and a squeeze of lemon juice. Gradually add the reserved pasta water, stirring constantly, until the sauce is creamy and coats the back of a spoon.
6. Add the cooked spaghetti and chicken back to the skillet. Toss to coat evenly with the sauce. If the sauce is too thick, add a splash more pasta water.
7. Serve the spaghetti topped with roasted tomato wedges and fresh basil leaves. Garnish with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with any long pasta like linguine or fettuccine or even short pasta like penne.

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 restore creaminess.

Can I make this dish dairy-free?

You can try using dairy-free cream cheese and Parmesan alternatives, but the texture and flavor may vary.