Tuscan Chicken Linguine with Roasted Tomatoes and Bacon

If you love creamy pasta dishes, this Tuscan-inspired chicken linguine will become a new favorite. Tender chicken cutlets are seasoned with a warm spice blend and pan-seared until golden, then served over gluten-free spaghetti in a luscious cream cheese and Parmesan sauce. Oven-roasted garlic and sweet tomato wedges add depth and brightness, while crispy bacon lends a savory crunch.

This dish is a satisfying twist on classic Alfredo, with layers of flavor in every bite. The roasted garlic melts into the sauce, creating a silky texture that coats every strand of pasta. It’s hearty enough for a family dinner yet elegant enough for guests-and it all comes together in under an hour.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F with a rack in the middle. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut each tomato into 6 wedges. Place the whole garlic clove on a small piece of aluminum foil, drizzle with olive oil and season with salt and pepper. Fold the foil into a sealed packet.
2. Line a baking sheet with foil and drizzle with oil. Arrange the tomato wedges skin side down on the sheet. Drizzle with olive oil, season with 1 teaspoon Tuscan Heat Spice (use 2 teaspoons for 4 servings), salt and pepper. Place the garlic packet on the sheet alongside the tomatoes. Roast on the middle rack until the tomatoes are just wilted, 20-25 minutes.
3. While the tomatoes roast, heat a medium dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop the bacon. Wipe out the pan and set aside.
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve ¾ cup of pasta cooking water (1½ cups for 4 servings), then drain. Keep the empty pot handy.
5. Pat the chicken dry with paper towels. Season both sides with 1 teaspoon Tuscan Heat Spice (2 teaspoons for 4 servings), salt and pepper. Heat a large drizzle of olive oil in the same pan used for bacon over medium-high heat. Cook the chicken until browned and cooked through, 5-7 minutes per side. Turn off the heat, cover to keep warm and set aside.
6. Once the garlic is roasted, carefully remove it from the foil. In the pot used for pasta, melt 1 tablespoon of butter over medium heat. Add 1 teaspoon Tuscan Heat Spice and the roasted garlic, then mash with the back of a spoon. Stir in ⅔ cup of the reserved pasta cooking water (1 cup for 4 servings), the cream cheese, half of the Parmesan (save the rest for garnish) and 2 tablespoons of butter (3 tablespoons for 4 servings). Stir until smooth. Turn off the heat and season with salt and pepper.
7. Add the drained spaghetti to the pot with the sauce and toss until evenly coated. If needed, add more pasta cooking water a splash at a time to achieve a creamy consistency. Season with salt and pepper.
8. Slice the chicken. Serve the spaghetti topped with the sliced chicken and roasted tomatoes. Garnish with the chopped bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute any long pasta you prefer. Cook according to package directions and reserve pasta water as instructed.

What can I use instead of Tuscan Heat Spice?

You can make a substitute by combining 1 teaspoon each of dried oregano, basil and red pepper flakes, plus a pinch of garlic powder and black pepper.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.