Tuscan Chicken Pasta with Roasted Tomatoes

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This Tuscan Chicken Pasta is one of my favorite recipes. Adapted from a HelloFresh recipe, my family and I absolutely inhale this whenever I place it on the table.

4 Roma tomatoes

2 tbsp Italian seasoning

1 lb boneless skinless chicken breasts

1/4 cup cream cheese

4 cloves minced garlic

1 lb uncooked spaghetti pasta

1/2 cup Parmesan cheese

1/4 cup olive oil

2 tsp canola oil

1/2 cup butter

Salt and Pepper to taste

Chopped parsley, for sprinkling

Preheat oven to 400 degrees. Bring a large salted pot of water to a boil. Cut each tomato into 6 wedges. Place the whole garlic cloves on a small sheet of foil and fold up to make a bowl. Drizzle with olive oil and season with salt and pepper.

Line a baking sheet with foil and lightly oil. Place tomatoes skin side down on prepared sheet. Drizzle with olive oil and season with salt, pepper and 2 tsp Italian seasoning. Place garlic foil packet on the same sheet. Roast on the middle rack until tomatoes are wilted and garlic is soft, about 20-25 minutes.

Once water is boiling, add pasta to the pot and cook until al dente, 9-11 minutes. Make sure to reserve 1 1/2 cup pasta cooking water. Drain the rest of the water.

Pat chicken dry with paper towels. Season with 2 tsp Italian seasoning, 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 a side. Turn off heat and cover with aluminum foil to keep warm.

Once garlic is done roasting, open foil packet and mash with a fork. Melt 2 tbsp butter in pot used for pasta over medium heat. Add mashed garlic and remaining Italian seasoning. Stir in cream cheese, 3 tbsp butter, 1 cup pasta cooking water and half the Parmesan cheese. Turn off heat and season with salt and pepper.

Add the pasta to the pot with sauce and toss to combine. If the sauce seems too dry, add the remaining pasta water 1 tbsp at a time. Season with salt and pepper. Slice chicken and serve on the pasta with the tomatoes and remaining Parmesan. Sprinkle with parsley.