Lightning Prep
Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Tuscan-spiced chicken, deeply-roasted garlic and tomatoes, and al dente spaghetti all coated in a creamy, cheesy sauce. It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face.
Allergens
Utensils
Tags
Roma Tomato
2 unit
Garlic
2 clove
Tuscan Heat Spice
1 tablespoon
Spaghetti
6 ounce
Chicken Breasts
12 ounce
Parmesan Cheese
0.25 cup
Cream Cheese
4 tablespoon
Olive Oil
4 teaspoon
Butter
3 tablespoon
Salt
Pepper
Vegetable Oil
1 teaspoon
Adjust rack to middle position preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut tomatoes into 6 wedges each. Place whole garlic cloves on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
Line a baking sheet with foil and lightly oil. Place tomatoes skin sides down on prepared sheet. Drizzle with olive oil; season with 1 tsp Tuscan Heat Spice (2 tsp for 4; you’ll use more later), salt, and pepper. Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
While pasta cooks, pat chicken dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use the rest in the next step), salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; cover to keep warm. TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.
Once garlic is roasted, open foil and mash cloves with a fork. Melt 1 TBSP butter in pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan Heat Spice; cook until fragrant, 30 seconds. Stir in cream cheese, half the Parmesan (save the rest for serving), 2 TBSP butter (3 TBSP for 4 servings), and ⅔ cup reserved pasta cooking water (1 cup for 4); bring to a simmer, then turn off heat. Season with salt and pepper.
Add spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. Slice chicken crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.
3933
kJ
Energy (kJ)
940
kcal
Calories
48
g
Fat
24
g
Saturated Fat
76
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
52
g
Protein
205
mg
Cholesterol
410
mg
Sodium
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