Tuscan-Spiced Chicken
over Garlicky Tomato Spaghetti & Roasted Zucchini
- Milk
- Wheat
We’re all about the simple pleasures in life, and this dinner is certainly one of them. You’ll place juicy slices of perfectly crusted pork filet atop al dente spaghetti in a silky, garlicky sauce studded with bright morsels of tomato and roasted zucchini. Top with a shower of umami-rich Parmesan cheese for an extra-savory finishing touch, and you’ve got a weeknight dinner idea that’s simply pork-tacular.
Ingredients
1 unit
Zucchini
12 ounce
Chicken Cutlets
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
1 clove
Garlic
½ tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
Pat pork* dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan.
Toss zucchini with a drizzle of oil, salt, and pepper on opposite side of baking sheet with pork.
Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes.
Whisk in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), cream cheese, and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water, and a drizzle of olive oil to pan with sauce; toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
Slice pork crosswise.
Divide spaghetti between plates; top with pork and sprinkle with remaining Parmesan. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tuscan Heat Spice gives the chicken a warm, herb-forward kick that many loved; others found it overpowering, so use half the packet if you prefer milder flavor. 🌶️ The garlicky tomato cream sauce was a hit when it came together well, though some felt it needed more depth.
- Ease of prep: Most found this recipe manageable, though timing multiple components at once takes attention — read through all the steps before you start.
- Suggestions: Add extra garlic (two or more cloves), more tomato, and a splash of extra cream cheese or pasta water to build a richer, more coating sauce. Some reviewers also stirred the remaining Tuscan spice directly into the sauce for deeper flavor throughout the dish.
- Leftovers: This dish doesn't reheat well — the sauce loses flavor and the pasta dries out, so it's best enjoyed fresh.
- Sauce ratio: Many found the sauce quantity too small for the amount of pasta; use less spaghetti or add more cream cheese and pasta water to get better coverage. 🍲
Reviews from our home cooks
Delicious. Liked the Tuscan spice for the chicken. Fresh veggies with spaghetti so good
I love this chicken! The Tuscan heat spice is so flavorful and the pasta with the zucchini was a great pairing!
Very good. Love the Italian spices used on the chicken and zucchini
Really liked this. For two servings you're only supposed to use half the Tuscan spice on the chicken or pork. So I took what was left and added it to the sauce with the pasta. It was really good.
Preparation was a breeze. I did feel that it lacked somewhat in flavor though. I felt like the sauce needed more spice in it. Also one itty bitty garlic clove isn't really going to do much. I ended up adding my own. The chicken came out delicious though. I loved the squash as well.
Very good. Used chicken instead of pork. Browned zucchini in pan after cooking chicken some. Finished cooking the chicken after everything added together in the one pan.
Subbed chicken for pork and it was very tasty! Timing is important, so if you don't have the attention available to monitor multiple cooking surfaces at once, save this for another day.
This is an overall awesome meal. I deducted one star as the portion the bag provides for making the sauce, is not enough. There needs to be a lot more of the sauce for this dish to stand out more.
This was my favorite meal so far. Just really flavorful yet simple and easy
Would love to see this one with a diced chicken option so it could be incorporated into the pasta meal. Love the sauce and Tuscan Flavors are good. Would also like another option besides zucchini. It was difficult to manage the times as everything seemed to be done at the same time. The zucchini was done And at the exact same time I was supposed to make the sauce but couldn't because the chicken still wasn't out of the pan.
