Tuscan Chicken with Garlic Parmesan Spaghetti and Roasted Tomatoes

If you love chicken alfredo, you’ll adore this sophisticated twist. Tuscan-spiced chicken, deeply roasted garlic and tomatoes and al dente spaghetti are all coated in a creamy, cheesy sauce. It’s a hearty, soul-warming dish that’s sure to put a smile on any pasta lover’s face.

This recipe comes together quickly with simple ingredients. The roasted garlic adds a sweet, mellow flavor that blends perfectly with the creamy parmesan sauce. Serve it for a special weeknight dinner or a cozy weekend meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 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. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut each tomato into 6 wedges. Peel garlic; place whole clove on a small piece of foil. Drizzle with olive oil and season with salt and pepper; cinch foil into a packet.
2. Line a baking sheet with foil and lightly oil. Place tomatoes skin sides down on prepared sheet. Drizzle with olive oil and season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more later), salt and pepper. Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is softened, 20-25 minutes.
3. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for step 5.
4. While pasta cooks, pat chicken dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use the rest in the next step), 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; cover to keep warm. (TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.)
5. Once garlic is done roasting, carefully open foil and mash clove with a fork. Melt 1 TBSP butter in pot used for pasta over medium heat. Add mashed garlic and remaining Tuscan Heat Spice. Stir in cream cheese, 2 TBSP butter (3 TBSP for 4 servings), ⅔ cup reserved pasta cooking water (1 cup for 4) and half the Parmesan (save the rest for serving). Turn off heat; season with salt and pepper.
6. Add spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. Slice chicken crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with linguine, fettuccine or any long pasta. Adjust cooking time according to package directions.

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 loosen the sauce.

Can I make this recipe vegetarian?

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