HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Parmesan Chicken Spaghetti
Creamy Parmesan Chicken Spaghetti

Creamy Parmesan Chicken Spaghetti

with Roasted Tomato & Basil

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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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Tags: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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


1 tablespoon

Tuscan Heat Spice

6 ounce



10 ounce

Chicken Breast Strips

2 tablespoon

Cream Cheese


2 clove


¼ cup

Parmesan Cheese


½ ounce


Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Aluminum Foil
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


• 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.


• 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 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.


• 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.