Chicken Over Garlic Parmesan Spaghetti

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  3 tbsp
• chicken cutlets
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  3 oz
• garlic
  1 head
• olive oil
  3 tbsp
• parmesan cheese
  2 oz
• roma tomatoes
  4 pieces
• salt
  1 tsp
• spaghetti
  8 oz
• tuscan heat spice
  2 tsp

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   roma tomatoes garlic tuscan heat spice spaghetti chicken cutlets parmesan cheese cream cheese olive oil butter cooking oil salt black pepper

   roma tomatoes: 4 pieces, garlic: 1 head, tuscan heat spice: 2 tsp, spaghetti: 8 oz, chicken cutlets: 8 oz, parmesan cheese: 2 oz, cream cheese: 3 oz, olive oil: 3 tbsp, butter: 3 tbsp, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut each roma tomatoes into six wedges. Peel garlic; place in the center of a small piece of foil. Drizzle with olive oil and season with salt and black pepper. Cinch into a packet.
3. 

   3

   Place tomatoes skin sides down on a lightly oiled, foil-lined baking sheet . Drizzle with remaining olive oil and season with 1 tsp tuscan heat spice, salt, and pepper. Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is softened ⏱️ 20 minutes .
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook until al dente ⏱️ 9 minutes . Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy for later.
5. 

   5

   While pasta cooks, pat chicken cutlets dry with paper towels. Season with 1 tsp tuscan heat spice, salt, and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 3 minutes per side. Turn off heat; cover with foil to keep warm.
6. 

   6

   Once garlic is done roasting, carefully open foil and mash with a fork. Melt 1 tbsp butter in pot used for pasta over medium heat. Add mashed garlic and remaining tuscan heat spice. Stir in cream cheese, half the parmesan cheese, ⅔ cup reserved pasta cooking water, and 2 tbsp butter until melted and combined. Turn off heat; season with salt and pepper.
7. 7

   Add drained spaghetti to pot with sauce; toss to thoroughly combine. Transfer chicken to a cutting board; slice crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining parmesan cheese and serve.