Creamy Parmesan Chicken Spaghetti
with Roasted Tomato & Basil
- Milk
- Wheat
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. Put the world on your plate with this curated collection of internationally-inspired meals to satisfy your wanderlust.
Ingredients
10 ounce
Chopped Chicken Breast
¼ cup
Parmesan Cheese
2 tablespoon
Cream Cheese
(Contains: Milk)
½ ounce
Basil
1 unit
Lemon
2 clove
Garlic
1 unit
Tomato
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this tasty twist on spaghetti, with roasted tomatoes adding delicious depth 🍅.
- Ease of prep: Some found it a bit labor-intensive, but most agreed the results were worth the effort.
- Suggestions: Add a splash of lemon juice to enhance the creamy sauce; ensure sauce is well-emulsified when cooking.
- Leftovers: Several customers enjoyed this dish so much they wanted to add it to future menus.
Reviews from our home cooks
Something for everyone, good regular pasta dish that's not tomato-sauce based but the kiddo will still eat it. I add a splash of lemon juice to this to enhance the creamy sauce.
Love this! It's one of my favorite Hello Fresh recipes!! Love that the sauce is so light and not heavy and piled on! Great meal!
The sauce broke so the oil and dairy separated. Other than that it was really tasty.
Wasn't sure about this one, boy was I surprised. Great taste!
