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Tuscan Chicken Linguine

Tuscan Chicken Linguine

with Roasted Tomato, Basil, and a Creamy Parmesan Sauce

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Our chefs just took pasta night to the next level: thanks to linguine, 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.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Roma Tomato

1 tablespoon

Tuscan Heat Spice

6 ounce



10 ounce

Chicken Breast Strips

2 tablespoon

Cream Cheese


2 tablespoon

Garlic Herb Butter


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)3389 kJ
Calories810 kcal
Fat40 g
Saturated Fat20 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber6 g
Protein43 g
Cholesterol190 mg
Sodium470 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
Small Bowl
Aluminum Foil
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Adjust rack to upper position and preheat oven to 400 degrees. Zest ½ tsp zest from lemon, then cut into quarters. Squeeze 1 TBSP juice into a small bowl (save any remaining lemon for another use). Cut tomato into ½-inch-thick wedges.


Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin-side down. Sprinkle with a drizzle of olive oil. Season with salt, pepper, and 1 tsp Tuscan heat spice (save the rest for step 4). Roast in oven until wilted and beginning to release their juices, about 25 minutes.


Around the same time that tomatoes have roasted 10 minutes, add linguine to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water, then drain. Set linguine aside in strainer; keep pot handy for use in step 5.


Pat chicken dry with a paper towel and season with salt, pepper, and remaining Tuscan heat spice. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.


Add 1 TBSP plain butter to pot used for pasta and place over medium-low heat. Add lemon zest, cream cheese, and ¼ cup pasta cooking water and whisk until smooth. Stir in linguine, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.


Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomato wedges. Garnish with basil (to taste) and remaining Parmesan.