Creamy Parmesan Chicken Spaghetti
with Roasted Tomatoes and Basil
Our chefs just took pasta night to the next level: thanks to linguine, tomatoes, and chicken with Tuscan herbs, this recipe has all the Italian flair you could want and then some. The dish is accompanied by a sauce that has all the creamy goodness you want—it has cream cheese, Parmesan, and garlic herb butter for a trifecta of dairy deliciousness. So get ready: these tasty noodles are waiting to get twirled ‘round your fork.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
2 unit
Roma Tomato
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Chicken Breast Strips
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
½ ounce
Basil
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Squeeze 1 TBSP lemon juice into a small bowl (save any remaining lemon for another use). Cut tomatoes into ½-inch-thick wedges.
Line a baking sheet with foil, then arrange tomato wedges on it, skin sides down. Drizzle with olive oil; season with salt, pepper, and 1 tsp Tuscan Heat Spice (save the rest for step 4). Roast on top rack until softened and beginning to release their juices, about 25 minutes.
Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Set spaghetti aside in strainer; keep pot handy for use in step 5.
Pat chicken dry with paper towels; season all over with salt, pepper, and remaining Tuscan Heat Spice. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Turn off heat.
Melt 1 TBSP plain butter (2 TBSP for 4 servings) in pot used for pasta over medium-low heat. Add lemon zest, cream cheese, and ⅓ cup pasta cooking water (¾ cup for 4 servings); whisk until smooth. Stir in spaghetti, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a splash at a time, until coated in a creamy sauce.) Stir in chicken and season with salt and pepper.
Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomato wedges. Garnish with basil and remaining Parmesan.
