Chicken and Spaghetti Alfredo With a Twist

Name: Chicken and Spaghetti Alfredo With a Twist with Tuscan Spices and Roasted Garlic Herb Butter
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 24 ounce Chicken Breasts; 1 tablespoon Tuscan Heat Spice; 2 tablespoon Garlic Herb Butter; 1 unit Shallot; 2 clove Garlic; ¼ ounce Parsley; 12 ounce Spaghetti; 1 tablespoon Flour; 6.75 ounce Milk; 4 tablespoon Cream Cheese; 1 cup Parmesan Cheese; 2 teaspoon Olive Oil; Salt; Pepper

with Tuscan Spices and Roasted Garlic Herb Butter

Recipe Development TeamPublished on November 02, 2018

4.1

(358 customers rated)

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This spin on pasta alfredo delivers all the creamy, cheesy goodness you crave … and so much more. Think chunks of seared chicken breast coated with our specialty blend of Mediterranean spices, a serious hit of garlic herb butter (we roast the garlic for you), sautéed shallot, and flecks of chopped fresh parsley. Sold yet? We were the moment we smelled it cooking in our test kitchen.

Tags:

Spicy

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Chicken Breasts

1 tablespoon

Tuscan Heat Spice

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

1 unit

Shallot

2 clove

Garlic

¼ ounce

Parsley

12 ounce

Spaghetti

(Contains: Wheat)

1 tablespoon

Flour

(Contains: Wheat)

6.75 ounce

Milk

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

1 cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat28 g

Saturated Fat15 g

Carbohydrate72 g

Sugar9 g

Dietary Fiber4 g

Protein57 g

Cholesterol180 mg

Sodium580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Paper Towel

•Large Pan

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Pat chicken dry with a paper towel. Season all over with Tuscan heat spice, a large drizzle of olive oil, and salt and pepper.

Heat garlic herb butter in a large nonstick pan over medium-high heat. Add chicken and cook until golden brown, 5-6 minutes. Turn and continue to cook until golden brown and fully cooked through, 5-7 minutes more depending on the thickness of the chicken. (TIP: If the chicken is getting too dark, lower heat to medium.)

Meanwhile, peel, halve, and finely chop shallot and garlic. Roughly chop parsley. (TIP: It’s fine to use the stems—just finely chop.) When water is boiling, add spaghetti and cook until tender, 10-12 minutes. Reserve 1 cup pasta cooking water and drain. Make a slurry by whisking flour into cooking water; whisk until somewhat smooth. (TIP: A few clumps are okay.)

Transfer chicken to a plate and let rest. Do not wipe out pan; add shallot and garlic and cook over medium-high heat, stirring occasionally, until slightly softened, 30-60 seconds. Whisk in milk and slurry. Bring to a boil, then whisk in cream cheese and cook until smooth.

Meanwhile, dice chicken into bite-sized pieces and add to sauce in pan. Reserve ¼ cup Parmesan for garnish and add rest to sauce. Season with salt and pepper. Stir well to coat chicken.

Add spaghetti to pan along with half the parsley. Using tongs, gently toss pasta and chicken until well coated. Divide into four serving bowls and sprinkle evenly with reserved Parmesan and remaining parsley.