Creamy Parmesan Chicken Spaghetti
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Creamy Parmesan Chicken Spaghetti

Creamy Parmesan Chicken Spaghetti

with Roasted Tomato & Basil


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’s got cream cheese, Parmesan, and butter for a trifecta of dairy deliciousness. So get ready—these tasty noodles are waiting to get twirled ‘round your fork.

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Lightning Prep

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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


1 tablespoon

Tuscan Heat Spice

6 ounce


(Contains Wheat)

10 ounce

Chicken Breast Strips

2 tablespoon

Cream Cheese

(Contains Milk)

2 clove


¼ cup

Parmesan Cheese

(Contains Milk)

½ ounce


Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber7 g
Protein46 g
Cholesterol130 mg
Sodium350 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.


Large Pot
Aluminum Foil
Baking Sheet
Large Pan
Paper Towel



• 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. • Zest and quarter lemon. Cut tomato into ½-inch-thick wedges. Peel and finely chop garlic.

Roast Tomatoes

• 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 tomato wedges are softened and beginning to release their juices, 20-25 minutes.

Cook Pasta

• Once tomato wedges 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 empty pot handy for step 5.

Cook Chicken

• 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.

Toss Pasta

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pot used for spaghetti over medium-low heat; add garlic and cook until fragrant, 30 seconds. Whisk in lemon zest, cream cheese, and 1⁄3 cup reserved pasta cooking water (¾ cup for 4) until smooth. • Stir in spaghetti, half the Parmesan (save the rest for serving), and juice from half the lemon (whole lemon for 4). (TIP: If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in chicken and season with salt and pepper.

Finish and Serve

• Pick basil leaves from stems; roughly chop or tear leaves. • Divide pasta between bowls and top with tomato wedges. Garnish with basil leaves and remaining Parmesan and serve.