Garlicky Tomato Spaghetti with Tuscan-Spiced Chicken and Roasted Zucchini

This dish brings together the best of rustic Italian flavors with a modern twist. Juicy chicken cutlets are seasoned with a warm Tuscan spice blend, then pan-seared until golden and finished in the oven alongside tender zucchini half-moons. The star of the show is the spaghetti: tossed in a velvety garlic-tomato sauce enriched with cream cheese and chicken stock, then mixed with roasted zucchini and a shower of Parmesan.

Every bite offers a satisfying contrast of textures-crispy-edged chicken, al dente pasta and soft, caramelized zucchini. It’s a complete meal that feels special enough for a weekend dinner yet simple enough for a busy weeknight. Serve it straight from the pan for a rustic, family-style presentation.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.
2. Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
3. Pat chicken cutlets dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt and pepper.
4. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan.
5. Toss zucchini with a drizzle of oil, salt and pepper on opposite side of baking sheet with chicken. Roast on top rack until chicken is cooked through and zucchini is lightly browned and tender, 12-15 minutes.
6. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
7. When pasta has 5 minutes left, heat a drizzle of oil in pan used for chicken over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes.
8. Whisk in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), cream cheese and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
9. Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water and a drizzle of olive oil to pan with sauce; toss to combine. If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated.
10. Slice chicken crosswise. Divide spaghetti between plates; top with chicken and sprinkle with remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

What can I substitute for Tuscan Heat Spice?

Mix together dried oregano, basil, rosemary, red pepper flakes and a pinch of garlic powder for a similar flavor profile.

Is this recipe gluten-free?

As written, it contains wheat from the spaghetti. Use gluten-free pasta and check all other ingredients for gluten-free certification.