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Chicken and Roasted Tomato Parmesan Spaghetti 

 

Level

Easy

Time

30 Min

SErves

6

Chicken and Roasted Tomato Parmesan Spaghetti

by | 0 comments

As a mother of 2 young children, I must always get creative to get them to eat their veggies. This recipe is a family favorite, beautiful to look at and a delicious way to get the picky little eaters to enjoy their vegetables.

A creamy and salty sauce, sweet and smoky tomatoes, and perfectly al dente pasta is the ultimate comfort food for even your busiest nights in just around 30 minutes to make.

This recipe uses one of my go-to cream sauces, with a few modifications. I will share the base recipe soon! 

This recipe uses some vegetables that my family enjoys. If you don’t enjoy these vegetables, asparagus, kale, and broccoli are good substitutes.

Don’t like chicken? No problem! Shrimp or Italian sausage also work great in this recipe. 

From my kitchen to yours, enjoy!

Ingredients

  • 2 large chicken breasts

  • 1 cup of grape tomatoes, halved

  • ½ bag of spinach, chopped

  • 5 button mushrooms, sliced

  • 1 bag of spaghetti pasta

  • 1 pint heavy cream

  • 2 cups shredded parmesan cheese, plus extra for garnish

  • 3 cloves garlic, minced

  • 1 shallot, minced

  • ¼ cup white wine (optional)

  • 1 TBSP flour

  • 1 stick of butter

  • Olive Oil

  • Salt and Pepper

Instructions

Step 1

  • Preheat the oven to 425 degrees Fahrenheit. Fill a pasta pot with water and bring to a boil.

Step 2

  • Prep your vegetables. Slice chicken longways to make 4 thin chicken cutlets. Salt and Pepper chicken cutlets

Step 3

  • On a parchment lined baking sheet, add tomatoes, 1-2 TBSPs olive oil, salt and pepper. Toss together and turn the cut side down. Bake in the oven until the cut side is caramelized. It may char a little, but this is okay. About 10-15 mins.

Step 4

  • In a large skillet, heat a drizzle of olive oil and add chicken cutlets. Cook through. About 4-5 minutes on each side. Once cooked through, remove chicken from the pan and let rest.

Step 5

  • Add another drizzle of olive oil and cook mushrooms until softened. Set aside.

Step 6

  • Add spaghetti to boiling water and cook per package instructions. Before straining, toss in spinach and let blanch for one minute. When cooked, reserve 1/3 cup of pasta water before draining. Set aside.

Step 7

  • When pasta water comes to a boil, salt the water heavily and add pasta. Cook per package instructions. When al dente, drain and set aside.

Step 8

  • In the same skillet, add shallots and garlic. Cook until fragrant, about one minute. Then add white wine. Using a whisk, scape all the bits off the bottom of the pan. Once the wine has cooked down, add a stick of butter and let it melt. Add flour and whisk together. Cook for one minute to remove the flour taste. Whisk in cream and let softly bubble for 5 mins. Remove from the heat and add shredded parmesan cheese, stirring until cheese is melted. Taste and season with salt and pepper, as needed.

Step 9

  • Squeeze the juice of one lemon into the sauce mixture. Taste and season, as needed. Add chicken back to skillet and coat with sauce and simmer for one minute.

Finishing

  • Toss the pasta, spinach and mushrooms into the cream sauce. Top with sliced chicken cutlets and roasted tomatoes. Finish with some freshly grated parmesan cheese. 

    For a little kick, add some red pepper flakes. 

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Hilary Suppes
Hilary Suppes Editor

A self-professed book nerd who feels most at-home in the kitchen, this mother of 2 is a culinary school drop-out who loves to cook for those she loves. Hilary’s goal is to empower others with the confidence to get into the kitchen and cook with their families. When she isn’t busy being momma to her video game loving son and sweet and sassy little girl, you can find Hilary with a book in her hands, tackling her never ending TBR.

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