Chicken over Garlic Parmesan Spaghetti

Name: Chicken over Garlic Parmesan Spaghetti with Philadelphia Cream Cheese & Tuscan Roasted Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Tomato; 1 clove Garlic; 1 tbsp Tuscan Heat Spice; 6 oz Spaghetti; 12 oz Chicken Breast; 1/4 cup Parmesan Cheese; 4 tbsp Cream Cheese; 4 tsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper; 1 tsp Vegetable Oil

with Philadelphia Cream Cheese & Tuscan Roasted Tomatoes

By Recipe0 System

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.

Italian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tomato
1 clove Garlic
1 tbsp Tuscan Heat Spice
6 oz Spaghetti
12 oz Chicken Breast
1/4 cup Parmesan Cheese
4 tbsp Cream Cheese
4 tsp Olive Oil
3 tbsp Butter
Salt
Black Pepper
1 tsp Vegetable Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Cut tomatoes into 6 wedges each. Peel and place whole garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
2

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 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Place garlic foil packet on same sheet.

Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.
3

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.
4

While pasta cooks, pat chicken* dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice in the next step.)

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.
5

Once garlic is roasted, open foil and mash 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 PHILADELPHIA® cream cheese, half the Parmesan (save the rest for serving), 2 TBSP butter (3 TBSP for 4 servings), and 2⁄3 cup reserved pasta cooking water (1 cup for 4); bring to a simmer, then turn off heat. Season with salt and pepper.
6

Add drained 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.

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