Tuscan-Spiced Chicken Spaghetti with Parmesan Cream Sauce

This Tuscan-spiced chicken spaghetti is built for a cozy pasta night with tender chicken, juicy tomatoes, fresh basil and a silky Parmesan sauce.

Cream cheese and garlic herb butter melt into the noodles for a rich, creamy finish, while lemon adds brightness to balance every twirl.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a pot of salted water to a boil. Cook the spaghetti until tender, then drain, reserving a little pasta cooking water if you would like to loosen the sauce later.
2. While the pasta cooks, dice the tomatoes. Pick or roughly chop the basil leaves. Halve the lemon and cut one half into wedges, if desired.
3. Season the chopped chicken breast with Tuscan heat spice, salt and black pepper.
4. Heat a large pan over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through.
5. Add the tomatoes to the pan with the chicken and cook until they begin to soften and release their juices.
6. Reduce the heat to low. Stir in the garlic herb butter and cream cheese until melted into a smooth, creamy coating.
7. Add the drained spaghetti to the pan and toss until the noodles are coated. Sprinkle in the Parmesan cheese and toss again, adding a small splash of reserved pasta water if needed to help the sauce cling to the pasta.
8. Finish with a squeeze of lemon juice, then taste and adjust with salt and black pepper.
9. Serve the spaghetti topped with basil and any remaining Parmesan, with lemon wedges on the side if using.

Recipe Tips

FAQ

Can I use another pasta shape instead of spaghetti?

The recipe facts specify spaghetti, but the same sauce and chicken mixture can coat other wheat pasta shapes if that is what you have.

How do I keep the Parmesan cream sauce from getting too thick?

Toss the sauce with the hot pasta over low heat and use a small splash of reserved pasta cooking water to loosen it if needed.

When should I add the basil?

Add basil at the end as a fresh topping so it keeps its color and flavor.