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.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
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).
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