Tuscan-Spiced Chicken Spaghetti Alfredo with Garlic Herb Butter

This cozy chicken spaghetti Alfredo layers a creamy Parmesan sauce with savory garlic herb butter, tender seared chicken and a little Tuscan-style spice.

The sauce comes together right in the skillet after the chicken cooks, picking up all those flavorful browned bits before being tossed with spaghetti and fresh parsley.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil.
2. Pat the chicken breasts dry with paper towels. Coat them with the Tuscan heat spice, olive oil, salt and pepper.
3. Melt the garlic herb butter in a large nonstick pan over medium-high heat. Add the chicken and cook until golden on the first side, 5 to 6 minutes.
4. Flip the chicken and continue cooking until browned and cooked through, 5 to 7 minutes more, depending on thickness. If the outside is browning too quickly, reduce the heat to medium. Transfer the chicken to a plate to rest.
5. While the chicken cooks, peel, halve and finely chop the shallot. Finely chop the garlic. Roughly chop the parsley, including finely chopped tender stems if desired.
6. Add the spaghetti to the boiling water and cook until tender, 10 to 12 minutes. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
7. Whisk the flour into the reserved pasta water to make a slurry. It does not need to be perfectly smooth.
8. Without wiping out the chicken pan, add the shallot and garlic. Cook over medium-high heat, stirring occasionally, until just softened, 30 to 60 seconds.
9. Whisk the milk and flour slurry into the pan. Bring the mixture to a boil, then whisk in the cream cheese until the sauce is smooth.
10. Dice the rested chicken into bite-sized pieces and add it to the sauce. Set aside 1/4 cup Parmesan for serving, then stir the remaining Parmesan into the pan. Season with salt and pepper.
11. Add the drained spaghetti and half the parsley to the skillet. Toss gently with tongs until the pasta and chicken are evenly coated in sauce.
12. Divide the pasta among four bowls. Top with the reserved Parmesan and remaining parsley.

Recipe Tips

FAQ

Can I chop the parsley stems too?

Yes. Finely chopped parsley stems can be used along with the leaves.

Why do I need to save pasta cooking water?

The reserved pasta water is whisked with flour to make a slurry that helps thicken the Alfredo-style sauce.

What should I do if the chicken browns too fast?

Reduce the heat from medium-high to medium and continue cooking until the chicken is cooked through.

When should I add the Parmesan?

Reserve 1/4 cup for garnish, then stir the remaining Parmesan into the sauce before tossing in the spaghetti.

Does this recipe contain common allergens?

Yes. Based on the listed ingredients, this recipe contains milk and wheat.