Tuscan Garlic Parmesan Spaghetti with Roasted Tomato Chicken

If you love chicken alfredo, get ready for a new favorite. This dish takes the classic creamy pasta and amps it up with roasted garlic, sweet tomatoes and a blend of Tuscan spices. The result is a deeply flavorful, satisfying meal that feels special but comes together easily on a weeknight.

Juicy chicken breasts are seasoned with a warm spice blend and pan-seared until golden. Meanwhile, spaghetti is tossed in a luscious sauce made with cream cheese, Parmesan and the roasted garlic. Topped with the chicken and oven-roasted tomatoes, every bite is a perfect balance of creamy, tangy and savory.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 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 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. Preheat oven to 400°F (200°C) with a rack in the middle. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut tomatoes into 6 wedges each. Place whole garlic cloves on a small piece of foil; drizzle with a little olive oil and season with salt and pepper. Fold foil to create a sealed packet.
2. Line a baking sheet with foil and lightly oil. Arrange tomato wedges skin-side down on the sheet. Drizzle with olive oil and season with 1 teaspoon Tuscan heat spice (2 teaspoons for 4 servings), salt and pepper. Place the garlic foil packet on the same sheet. Roast until tomatoes are wilted and garlic is soft, 20-25 minutes.
3. Once the water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
4. Meanwhile, pat chicken dry and season with 1 teaspoon Tuscan heat spice (2 teaspoons for 4 servings), salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from heat and cover to keep warm (use foil if no lid).
5. When garlic is roasted, open the foil and mash the cloves with a fork. Melt 1 tablespoon butter in the pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan heat spice; cook until fragrant, about 30 seconds. Stir in cream cheese, half the Parmesan (reserve the rest for serving), 2 tablespoons butter (3 tablespoons for 4 servings) and ⅔ cup reserved pasta water (1 cup for 4). Bring to a simmer, then turn off heat. Season with salt and pepper.
6. Add spaghetti to the pot with sauce and toss to coat. If needed, add more reserved pasta water a splash at a time until the sauce is creamy. Season with salt and pepper. Slice chicken crosswise. Divide pasta among bowls, top with chicken and roasted tomatoes and sprinkle with remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

What can I substitute for Tuscan heat spice?

Mix 1 teaspoon each of dried oregano, basil and red pepper flakes for a similar flavor profile.

Can I make this dish dairy-free?

You can try using dairy-free cream cheese and Parmesan alternatives, but the texture and flavor will change.