Creamy Parmesan Chicken Spaghetti
with Roasted Tomatoes & Fresh Herbs
Our chefs just took pasta night to the next level: thanks to spaghetti, tomatoes, and chicken with Tuscan herbs, this recipe has all the Italian flair you could want and then some. The dish is accompanied by a sauce that has all the creamy goodness you want—it has cream cheese, Parmesan, and garlic herb butter for a trifecta of dairy deliciousness. So get ready: these tasty noodles are waiting to get twirled ‘round your fork.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
2 unit
Roma Tomato
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Chicken Breast Strips
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 unit
Green Herb Blend
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut tomatoes into ½-inch-thick wedges. Zest and quarter lemon. Pick parsley leaves from stems; mince leaves. Mince chives.
Line a baking sheet with foil. Arrange tomato wedges on prepared sheet, skin sides down. Drizzle with olive oil and season with 1 tsp Tuscan Heat Spice (you’ll use the rest later), salt, and pepper. Roast on top rack until softened and beginning to release their juices, 20-25 minutes.
Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Set spaghetti aside in strainer; keep pot handy for use in step 5.
While pasta cooks, pat chicken dry with paper towels; season all over with remaining Tuscan Heat Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat.
Melt 1 TBSP plain butter (2 TBSP for 4 servings) in pot used for spaghetti over medium-low heat. Whisk in lemon zest, cream cheese, and ⅓ cup reserved pasta cooking water (¾ cup for 4) until smooth. Stir in spaghetti, garlic herb butter, half the minced parsley and chives, half the Parmesan (save the rest for serving), and juice from half the lemon (whole lemon for 4). (TIP: If needed, add more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in chicken and season with salt and pepper.
Divide pasta between bowls and top with roasted tomatoes. Garnish with remaining Parmesan, minced parsley, and chives. Serve.
