Italian · Serves 2
with Blistered Grape Tomatoes & Chili Flakes
Love chicken alfredo? Then you’ll adore this dish! It’s a sophisticated riff on the classic with tons of flavor in every bite. There’s Italian-spiced chicken, juicy blistered tomatoes, chili flakes for a bit of heat, and al dente spaghetti. It’s all coated in a creamy, cheesy sauce brightened with the additions of lemon and dill.
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve tomatoes lengthwise. Roughly chop dill. Quarter lemon.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
While pasta cooks, open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes and chicken in a single layer and season with garlic powder, salt, and pepper.
Cook, stirring occasionally, until chicken is browned and cooked through and tomatoes start to blister, 4-6 minutes. Remove pan from heat.
Once spaghetti is drained, return pan with chicken mixture to medium-high heat and stir in drained spaghetti and cream sauce base.
Bring to a simmer and cook, stirring, until sauce is warmed through, 1-2 minutes. Taste and season with salt and pepper if desired.
Remove from heat and stir in dill and juice from one lemon wedge (two wedges for 4 servings). TIP: If needed, add splashes of reserved pasta cooking water until everything is coated in a creamy sauce.
Divide pasta between shallow bowls and top with as many chili flakes as you like. Serve with a squeeze of lemon (we recommend one wedge per bowl).
Chicken is fully cooked when internal temperature reaches 165°.
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