Creamy Parmesan Chicken Spaghetti
Lightning Prep
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. Cut tomatoes into ½-inch-thick wedges.
Line a baking sheet with foil. Arrange tomato wedges on prepared sheet, skin sides down. Drizzle with olive oil and season with salt, pepper, and 1 tsp Tuscan Heat Spice (you’ll use the rest later). Roast on top rack until softened and beginning to release their juices, 20-25 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.
Meanwhile, 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, 4-6 minutes. Turn off heat.
Melt 1 TBSP plain butter (2 TBSP for 4 servings) in pot used for spaghetti over medium-low heat. Whisk in lemon zest, cream cheese, and ⅓ cup reserved pasta cooking water (¾ cup for 4) until smooth. Stir in spaghetti, garlic herb butter, half the Parmesan (you’ll use the rest in the next step), and juice from half the lemon (whole lemon for 4). (TIP: If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in chicken and season with salt and pepper.
Pick basil leaves from stems; roughly chop or tear leaves. Divide pasta between bowls and top with tomato wedges. Garnish with basil leaves and remaining Parmesan and serve.
