---
title: Tuscan Chicken Linguine
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-chicken-linguine-5b9be2a530006c12a373f492
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
rating: 4.5
rating_count: 2000
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 810
  protein: 43
  fat: 40
  saturated fat: 20
  carbohydrates: 76
  sugar: 7
  fiber: 6
  cholesterol: 190
  sodium: 470
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Linguine/tuscan-chicken-linguine.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water (@Salt{}) to a boil. Adjust rack to upper position and preheat oven to 400 degrees. Zest ½ tsp zest from @Lemon{1%unit} using a #zester{}, then cut into quarters. Squeeze 1 TBSP juice into a #small bowl{} (save any remaining lemon for another use). Cut @Roma Tomato{2%unit} into ½-inch-thick wedges.

Line a #baking sheet{} with @aluminum foil{}, then arrange tomato wedges on it skin-side down. Sprinkle with a drizzle of @Olive Oil{1%tsp}. Season with salt, @Pepper{}, and 1 tsp @Tuscan Heat Spice{1%tbsp} (save the rest for step 4). Roast in oven until wilted and beginning to release their juices, about ~{25%minutes}.

Around the same time that tomatoes have roasted 10 minutes, add @Linguine{12%ounce} to pot of boiling water. Cook until al dente, ~{10-12%minutes}. Reserve ½ cup pasta cooking water, then drain. Set linguine aside in #strainer{}; keep pot handy for use in step 5.

Pat @Chicken Breast Strips{20%ounce} dry with @paper towel{} and season with salt, pepper, and remaining Tuscan Heat Spice. Heat a drizzle of @Vegetable Oil{2%tsp} in a #large pan{} over medium-high heat. Add chicken and cook, tossing occasionally, until browned and cooked through, ~{3-4%minutes}. Remove from heat.

Add 1 TBSP plain @Butter{2%tbsp} to pot used for pasta and place over medium-low heat. Add lemon zest, @Cream Cheese{6%tbsp}, and ¼ cup pasta cooking water and whisk until smooth. Stir in linguine, @Garlic Herb Butter{2%tbsp}, reserved lemon juice, and half the @Parmesan Cheese{¾%cup}. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.

Pick @Basil{½%ounce} leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomato wedges. Garnish with basil (to taste) and remaining Parmesan.