Chicken Over Garlic Parmesan Spaghetti

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  2 tbsp
• butter
  4 tbsp
• chicken cutlets
  20 oz
• cooking oil
  1 tsp
• cream cheese
  1/2 c
• garlic
  2 clove
• olive oil
  4 tsp
• paper towels
• pepper
• roma tomato
  4 unit
• salt
• spaghetti
  12 oz

🍳 Cookware

• large pan

1. 

   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 each roma tomato into six wedges. Peel garlic ; place in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper . Cinch into a packet.

   roma tomato: 4 unit, garlic: 2 clove, olive oil: 4 tsp, salt, pepper
2. 

   2

   Place tomato wedges skin sides down on a baking sheet lightly oiled with cooking oil . Drizzle with olive oil and season with Tuscan Heat Spice , 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 softened, ⏱️ 20-25 minutes .

   cooking oil: 1 tsp, Tuscan Heat Spice: 2 tbsp
3. 

   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. Keep empty pot handy for step 5.

   spaghetti: 12 oz
4. 

   4

   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 olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 3-5 minutes per side. Turn off heat; cover to keep warm. TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.

   chicken cutlets: 20 oz, paper towels
5. 

   5

   Once garlic is done roasting, carefully open foil and mash with a fork. Melt butter in pot used for pasta over medium heat. Add mashed garlic and remaining Tuscan Heat Spice. Stir in cream cheese , half of Parmesan cheese (save the rest for serving), 2⁄3 cup reserved pasta cooking water, and 2 TBSP butter until melted and combined. Turn off heat; season with salt and pepper.

   butter: 4 tbsp, cream cheese: 1/2 c, Parmesan cheese: ½ cup
6. 

   6

   Add drained spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. Transfer chicken to a cutting board; slice crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.