Tuscan Garlic Parmesan Spaghetti with Creamy Chicken 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 brings together the richness of cream cheese and parmesan with the warmth of Tuscan heat spice. The roasted tomatoes add a burst of sweetness, while the garlic infuses the sauce with aromatic depth. Perfect for a cozy weeknight dinner.

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

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon PHILADELPHIA® 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 tomatoes into 6 wedges each. Peel garlic and place whole on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch 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; season with 1 tsp Tuscan heat spice, salt and pepper. Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 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, then drain.
4. While pasta cooks, pat chicken dry with paper towels. Season with 1 tsp Tuscan heat spice, 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, 5-7 minutes per side. Turn off heat; cover to keep warm.
5. Once garlic is roasted, open foil and mash with a fork. Melt 1 TBSP butter in pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan heat spice; cook until fragrant, 30 seconds. Stir in cream cheese, half the Parmesan, 2 TBSP butter and ⅔ cup reserved pasta cooking water; bring to a simmer, then 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 pasta 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 pasta shape?

Yes, any long pasta like fettuccine or linguine works well. Adjust cooking time as needed.

Can I substitute the Tuscan heat spice?

Try a blend of dried oregano, basil, garlic powder and red pepper flakes for a similar flavor profile.

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 to restore creaminess.