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.
Tuscan Heat Spice
Not included in your delivery
Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut each tomato into 6 wedges. Place whole garlic cloves on a small piece of foil. Drizzle with olive oil and season with salt and pepper; cinch foil into a packet.
Line a baking sheet with foil and lightly oil. Place tomatoes skin sides down on prepared sheet. Drizzle with olive oil and season with salt, pepper, and 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more later). Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.
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.
Meanwhile, pat chicken dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. 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.)
Once garlic is done roasting, 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. Stir in cream cheese, 2 TBSP butter (3 TBSP for 4 servings), ⅔ cup reserved pasta cooking water (1 cup for 4), and half the Parmesan. Turn off heat; season with salt and pepper.
Add 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. Slice chicken crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan.