Chicken over Garlic Parmesan Spaghetti
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Chicken over Garlic Parmesan Spaghetti

Chicken over Garlic Parmesan Spaghetti

with Tuscan Roasted Tomatoes

Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Tuscan-spiced chicken, deeply-roasted garlic and tomatoes, and al dente spaghetti all coated in a creamy, cheesy sauce. It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

2 unit

Roma Tomato

1 clove


1 tablespoon

Tuscan Heat Spice

6 ounce


(Contains Wheat)

12 ounce

Chicken Breasts

¼ cup

Parmesan Cheese

(Contains Milk)

4 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)



1 teaspoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat48 g
Saturated Fat23 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber5 g
Protein55 g
Cholesterol200 mg
Sodium480 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.


Aluminum Foil
Large Pot
Baking Sheet
Large Pan
Paper Towel



• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut tomatoes into 6 wedges each. Peel and place whole garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast Tomatoes & Garlic

• Line a baking sheet with foil and lightly oil. Place tomatoes skin sides down on prepared sheet. Drizzle with olive oil; season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Place garlic foil packet on same sheet. • Roast on middle rack until tomatoes have wilted slightly and garlic is softened, 20-25 minutes.

Cook Pasta

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep pot handy for step 5.

Cook Chicken

• While pasta cooks, pat chicken* dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice in the next step.) • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; cover to keep warm. TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.

Make Sauce

• Once garlic is roasted, carefully open foil and mash with a fork. • Melt 1 TBSP butter in pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan Heat Spice; cook until fragrant, 30 seconds. • Stir in cream cheese, half the Parmesan (save the rest for serving), 2 TBSP butter (3 TBSP for 4 servings), and 2⁄3 cup reserved pasta cooking water (1 cup for 4); bring to a simmer, then turn off heat. Season with salt and pepper.

Finish & Serve

• Add drained spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. • Slice chicken crosswise. • Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.