Creamy Parmesan Chicken Spaghetti Lightning Prep

Name: Creamy Parmesan Chicken Spaghetti Lightning Prep
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Lemon; 2 Tomato; 1 tbsp Tuscan Heat Spice; 6 oz Spaghetti; 10 oz Chicken Breast; 2 tbsp Cream Cheese; 2 tbsp Garlic; 1/4 cup Parmesan Cheese; 1/2 oz Basil; 1 tsp Olive Oil; 1 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

By Recipe0 System

Our chefs just took pasta night to the next level: thanks to linguine, tomatoes, and chicken with Tuscan herbs, this recipe has all the Italian flair you could want and then some. The dish is accompanied by a sauce that has all the creamy goodness you want—it has cream cheese, Parmesan, and garlic herb butter for a trifecta of dairy deliciousness. So get ready: these tasty noodles are waiting to get twirled ‘round your fork.

Italian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

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

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Cut tomatoes into ½-inch-thick wedges.
2

Line a baking sheet with foil. Arrange tomato wedges on prepared sheet, skin sides down. Drizzle with olive oil and season with salt, pepper, and 1 tsp Tuscan Heat Spice (save the rest for step 4). Roast on top rack until softened and beginning to release their juices, 20- 25 minutes.
3

Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Set spaghetti aside in strainer; keep pot handy for use in step 5.
4

Pat chicken dry with paper towels; season all over with salt, pepper, and remaining Tuscan Heat Spice. Heat a drizzle of oil in a large pan over mediumhigh heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat.
5

Melt 1 TBSP plain butter (2 TBSP for 4 servings) in pot used for spaghetti over medium-low heat. Whisk in lemon zest, cream cheese, and ⅓ cup reserved pasta cooking water (¾ cup for 4) until smooth. Stir in spaghetti, garlic herb butter, half the Parmesan (you’ll use the rest later), and juice from half the lemon (whole lemon for 4). (TIP: If pasta seems dry, add more reserved pasta cooking water a splash at a time until coated in a creamy sauce.) Stir in chicken and season with salt and pepper.
6

Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide spaghetti between bowls and top with tomato wedges. Garnish with basil leaves and remaining Parmesan and serve.

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