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Chicken Over Garlic Parmesan Spaghetti

Chicken Over Garlic Parmesan Spaghetti

with Tuscan Roasted Tomatoes

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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, oven-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.

Allergens:WheatMilk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Roma Tomato

1 clove

Garlic

1 tablespoon

Tuscan Heat Spice

6 ounce

Spaghetti

(ContainsWheat)

10 ounce

Chicken Cutlets

¼ cup

Parmesan Cheese

(ContainsMilk)

4 tablespoon

Cream Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories910 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber5 g
Protein49 g
Cholesterol185 mg
Sodium460 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
Utensilsarrow down iconarrow down icon
Aluminum Foil
Large Pot
Baking Sheet
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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 each tomato into six wedges. Peel garlic; place in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet.

2

• Place tomatoes skin sides down on a lightly oiled, foil-lined baking sheet. Drizzle with olive oil and 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.

3

• 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 empty pot handy for step 5.

4

• 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 rest of the 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, 3-5 minutes per side. • Turn off heat; cover to keep warm. TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.

5

• Once garlic is done roasting, carefully open foil and mash with a fork. • Melt 1 TBSP butter in pot used for pasta over medium heat. Add mashed garlic and remaining Tuscan Heat Spice. • Stir in cream cheese, half the Parmesan (save the rest for serving), 2⁄3 cup reserved pasta cooking water (1 cup for 4 servings), and 2 TBSP butter (3 TBSP for 4) until melted and combined. • Turn off heat; season with salt and pepper.

6

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