Tuscan Chicken and Roasted Tomato Spaghetti with Creamy Garlic Parmesan Sauce

Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Tuscan-spiced chicken, oven-roasted garlic and tomatoes and al dente spaghetti all coated in a creamy, cheesy sauce.

It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face. Perfect for a cozy dinner at home.

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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 Cooking 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 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. (You’ll use more Tuscan Heat Spice later.) 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 3/4 cup pasta cooking water (1 1/2 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. (You’ll use the rest of the Tuscan Heat Spice in the next step.) 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. (If your pan doesn’t have a lid, loosely cover with aluminum foil.)
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 type of pasta?

Yes, you can substitute spaghetti with fettuccine, linguine 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 refresh the sauce.

Can I make this dish vegetarian?

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