Garlic Parmesan Spaghetti with Tuscan Chicken and Roasted Tomatoes

If you love chicken alfredo, get ready to meet its more sophisticated cousin. This dish layers deeply roasted garlic, sweet Tuscan-spiced tomatoes and tender chicken over al dente spaghetti in a rich, creamy parmesan sauce. Every bite is infused with warmth and comfort.

It’s the kind of hearty, soul-warming meal that puts a smile on any pasta lover’s face. Best of all, it comes together in one pot (plus a baking sheet) for an easy yet impressive dinner.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F with rack in middle. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut each tomato into 6 wedges. Place whole garlic cloves on a small piece of foil, drizzle with olive oil, season with salt and pepper and cinch into a packet.
2. Line a baking sheet with foil and lightly oil. Arrange tomato wedges skin-side down on the sheet. Drizzle with olive oil, season with salt, pepper and 1 teaspoon Tuscan heat spice (2 teaspoons for 4 servings). Place the garlic foil packet on the same sheet. Roast until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.
3. Once water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
4. Meanwhile, pat chicken dry with paper towels. Season with 1 teaspoon Tuscan heat spice (2 teaspoons for 4 servings), 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 and cover to keep warm (use foil if pan lacks a lid).
5. When garlic is done roasting, open the foil and mash with a fork. Melt 1 tablespoon butter in the pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan heat spice. Stir in cream cheese, 2 tablespoons butter (3 tablespoons for 4 servings), ⅔ cup reserved pasta water (1 cup for 4) and half the Parmesan. Turn off heat and season with salt and pepper.
6. Add spaghetti to the pot with sauce and toss to combine. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce. Season with salt and pepper. Slice chicken crosswise. Divide pasta among bowls, top with chicken and roasted tomatoes and sprinkle with remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well. Adjust cooking time according to package directions.

What if I don't have Tuscan heat spice?

You can substitute with a mix of dried oregano, thyme, rosemary and a pinch of red pepper flakes.

Can I make this dish ahead?

The pasta is best served immediately, but you can prep the roasted tomatoes and garlic up to a day in advance and reheat before assembling.