Creamy Tuscan Chicken Linguine with Roasted Tomatoes and Basil

This creamy Tuscan chicken linguine brings together tender chicken, roasted Roma tomatoes and a luscious Parmesan cream sauce for a truly satisfying meal. The sauce gets its richness from cream cheese, garlic herb butter and Parmesan, creating a trifecta of dairy deliciousness that coats every strand of linguine perfectly.

Roasting the tomatoes with a touch of Tuscan spice intensifies their sweetness, while fresh basil adds a bright finish. It’s a quick, one-pot-style dinner that feels special enough for company but easy enough for a busy weeknight. Get ready to twirl these tasty noodles around your fork!

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

12 ounce LinguineView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.75 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Zest the lemon to get ½ teaspoon zest, then squeeze 1 tablespoon lemon juice into a small bowl. Cut the Roma tomatoes into ½-inch-thick wedges.
2. Line a baking sheet with aluminum foil and arrange the tomato wedges skin-side down. Drizzle with olive oil and season with salt, pepper and 1 teaspoon of the Tuscan Heat Spice. Roast until the tomatoes are wilted and beginning to release their juices, about 25 minutes.
3. After the tomatoes have roasted for 10 minutes, add the linguine to the boiling water. Cook until al dente, 10-12 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
4. Pat the chicken breast strips dry with a paper towel. Season with salt, pepper and the remaining Tuscan Heat Spice. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Cook the chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.
5. In the same pot used for the pasta, melt 2 tablespoons of butter over medium-low heat. Add the lemon zest, cream cheese and ¾ cup of the reserved pasta water. Whisk until smooth. Stir in the cooked linguine, garlic herb butter, reserved lemon juice and half of the Parmesan cheese. If the pasta seems dry, add more pasta water a little at a time until the sauce is loose and coats the noodles. Toss in the cooked chicken and season with salt and pepper.
6. Pick the basil leaves from the stems and roughly chop or tear them. Divide the pasta among bowls, top with the roasted tomatoes and garnish with basil and the remaining Parmesan cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

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 revive the sauce.

Can I make this dish vegetarian?

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