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.
Tuscan Heat Spice
Chicken Breast Strips
Garlic Herb Butter(ContainsMilk)
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 tomatoes into ½-inch-thick wedges.
Line a baking sheet with foil. Arrange tomato wedges on prepared sheet, skin sides down. Drizzle with olive oil and season with salt, pepper, and 1 tsp Tuscan Heat Spice (save the rest for step 4). 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.
Pat chicken dry with paper towels; season all over with salt, pepper, and remaining Tuscan Heat Spice. Heat a drizzle of oil in a large pan over mediumhigh 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. Add lemon zest, cream cheese, and ⅓ cup reserved pasta cooking water (¾ cup for 4); whisk until smooth. Stir in spaghetti, garlic herb butter, juice from half the lemon (whole lemon for 4), and half the Parmesan. (TIP: If pasta seems dry, add more reserved pasta cooking water a splash at a time until coated in a creamy sauce.) Stir in chicken and season with salt and pepper.
Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide spaghetti between bowls and top with tomato wedges. Garnish with basil leaves and remaining Parmesan.