Garlicky Tomato Spaghetti with Tuscan-Spiced Chicken and Roasted Zucchini

This hearty pasta dish brings together tender chicken cutlets seasoned with a warm Tuscan spice blend, served atop a bed of spaghetti tossed in a silky garlic-tomato sauce. Roasted zucchini adds a touch of sweetness and texture, while a sprinkle of Parmesan cheese ties everything together.

Perfect for a satisfying weeknight meal, this recipe is simple to prepare yet feels special. The creamy sauce comes together quickly using cream cheese and chicken stock concentrate, creating a luscious coating for the pasta. With minimal prep and bold flavors, it’s sure to become a family favorite.

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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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
2. Pat chicken dry with paper towels; season all over with half the Tuscan Heat Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Transfer to a cutting board and wipe out pan.
3. Toss zucchini with a drizzle of oil, salt and pepper on a baking sheet. Roast on top rack until lightly browned and tender, 12-15 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
5. When pasta has 5 minutes left, heat a drizzle of oil in the same pan used for chicken over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Whisk in ¼ cup reserved pasta cooking water, cream cheese and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
6. Add drained spaghetti, roasted zucchini, half the Parmesan, a splash of reserved pasta cooking water and a drizzle of olive oil to the pan with sauce; toss to combine. If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated.
7. Slice chicken crosswise. Divide spaghetti between plates; top with chicken and sprinkle with remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I substitute the chicken with another protein?

Absolutely! Pork cutlets or even shrimp would be delicious. Adjust cooking times accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth.