Tuscan-Spiced Chicken with Creamy Garlic Parmesan Spaghetti

This creamy spaghetti dinner layers savory garlic, Parmesan and tender chicken into a comforting pasta bowl with plenty of flavor.

Roasting the garlic and Roma tomatoes first gives the dish a deeper, sweeter taste, while cream cheese and pasta water create a smooth sauce that clings to every strand.

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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

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the middle position and preheat the oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry the tomatoes, then cut each tomato into 6 wedges.
2. Set the whole garlic cloves on a 6-by-6-inch piece of aluminum foil. Drizzle with olive oil, season with salt and pepper, then fold and seal the foil into a closed pouch.
3. Line a baking sheet with foil and lightly oil it. Arrange the tomato wedges on the sheet, skin sides down. Drizzle with olive oil, then season with salt, pepper and 1 teaspoon Tuscan Heat Spice. Place the garlic pouch on the sheet next to the tomatoes.
4. Roast the tomatoes and garlic on the middle rack until the tomatoes are slightly wilted and the garlic is soft, 20 to 25 minutes.
5. While the vegetables roast, add the spaghetti to the boiling water. Cook until al dente, 9 to 11 minutes. Reserve 3/4 cup pasta cooking water, then drain the spaghetti.
6. Pat the chicken cutlets dry with paper towels. Season with 1 teaspoon Tuscan Heat Spice, salt and pepper.
7. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3 to 5 minutes per side. Turn off the heat and cover to keep warm or loosely tent with foil if needed.
8. When the garlic is finished roasting, carefully open the foil pouch and mash the softened cloves with a fork.
9. In the pot used for the spaghetti, melt 1 tablespoon butter over medium heat. Add the remaining Tuscan Heat Spice and the mashed roasted garlic, stirring to combine.
10. Stir in the cream cheese, remaining 2 tablespoons butter, 2/3 cup reserved pasta water and half the Parmesan. Turn off the heat and season with salt and pepper.
11. Add the drained spaghetti to the sauce and toss until evenly coated. If the sauce is too thick or dry, add more reserved pasta water a splash at a time until creamy.
12. Slice the chicken crosswise. Divide the spaghetti between bowls, then top with sliced chicken and roasted tomatoes. Sprinkle with the remaining Parmesan and serve.

Recipe Tips

FAQ

How do I know when the chicken cutlets are cooked through?

Cook the cutlets until they are browned on both sides and cooked through, about 3 to 5 minutes per side over medium-high heat.

What should I do if the Parmesan cream sauce gets too thick?

Add the reserved pasta cooking water a splash at a time and toss until the sauce becomes creamy and coats the spaghetti.

Can I roast the garlic and tomatoes at the same time?

Yes. Place the sealed garlic pouch on the same baking sheet next to the tomatoes and roast both on the middle rack for 20 to 25 minutes.