Tuscan Chicken with Garlic Parmesan Spaghetti and Roasted Tomatoes

If you love creamy pasta dishes, this Tuscan-inspired recipe is about to become a new favorite. Tender chicken cutlets are seasoned with a warm spice blend, pan-seared until golden, then sliced over a bed of spaghetti coated in a luscious garlic-Parmesan sauce. Oven-roasted tomatoes add a burst of sweetness that balances every bite.

This dish comes together in under an hour with simple ingredients, but the layered flavors make it taste like something from a trattoria. The garlic is roasted until soft and sweet, then mashed into a buttery cream cheese sauce that clings to every strand of pasta. It’s hearty, satisfying and sure to please pasta lovers at your table.

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Ingredients

2 unit 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

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView 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 six wedges. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
2. Place tomatoes, skin sides down, on a lightly oiled, foil-lined baking sheet. Drizzle with olive oil and season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), 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, stirring occasionally, 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 all over with 1 tsp Tuscan Heat Spice (2 tsp 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; cover to keep warm.
5. Once garlic is done, carefully open foil and mash with a fork. Melt 3 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over medium heat. Add mashed garlic and remaining Tuscan Heat Spice. Stir in cream cheese, half the Parmesan (save the rest for serving) and 2/3 cup reserved pasta cooking water (1 cup for 4) until combined. Turn off heat; season with salt and pepper.
6. Add drained spaghetti to pot with sauce; toss to thoroughly combine. 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. Transfer chicken to a cutting board; slice 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 pasta shape?

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

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, red pepper flakes, garlic powder and a pinch of fennel seeds can mimic the flavor.

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.