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, 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Roma Tomato

1 clove


1 tablespoon

Tuscan Heat Spice

6 ounce



10 ounce

Chicken Cutlets

¼ cup

Parmesan Cheese


4 tablespoon

Cream Cheese


Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon





1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber5 g
Protein46 g
Cholesterol190 mg
Sodium390 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Large Pot
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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. Peel garlic; place whole clove 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 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more later), salt, and pepper. 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. (Reserve empty pot for use in step 5.)


While pasta cooks, pat chicken dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use the rest in the next step), 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 cloves 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, 2 TBSP butter (3 TBSP for 4 servings), ⅔ cup reserved pasta cooking water (1 cup for 4), and half the Parmesan (save the rest for serving). 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 and serve.