Tuscan Chicken with Garlic Parmesan Spaghetti and Roasted Tomatoes

This dish takes the beloved flavors of chicken alfredo and elevates them with a Tuscan twist. Juicy chicken cutlets are seasoned with a warm spice blend, then pan-seared to golden perfection. Meanwhile, cherry tomatoes and garlic roast in the oven, becoming sweet and tender.

The spaghetti is tossed in a luscious sauce made with cream cheese, Parmesan and butter, creating a velvety coating that clings to every strand. Topped with the roasted tomatoes and sliced chicken, this meal is hearty, comforting and sure to become a weeknight favorite.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil.
2. Halve the tomatoes and place them on a baking sheet. Add the garlic clove (peel on) and drizzle with 2 teaspoons olive oil. Season with salt and pepper. Roast for 15-20 minutes until tomatoes are softened and garlic is tender.
3. While the tomatoes roast, cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
4. Pat the chicken cutlets dry and season both sides with Tuscan Heat Spice, salt and pepper.
5. In a large skillet, heat 1 teaspoon cooking oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. In the same skillet, melt the butter. Add the cream cheese and stir until melted and smooth. Squeeze the roasted garlic out of its skin and mash into the sauce. Gradually add the Parmesan cheese, stirring constantly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
7. Add the drained spaghetti to the skillet and toss to coat evenly. Season with salt and pepper to taste.
8. Slice the chicken. Serve the spaghetti topped with sliced chicken and roasted tomatoes. Garnish with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well.

What if I don't have Tuscan Heat Spice?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.