Creamy Tuscan Chicken and Bacon Linguine with Roasted Tomatoes

Indulge in a sophisticated twist on classic chicken alfredo with this creamy Tuscan chicken and bacon linguine. Tender chicken cutlets are seasoned with Tuscan heat spice and pan-seared until golden, then served atop al dente gluten-free linguine coated in a rich, cheesy sauce. Oven-roasted garlic and tomatoes add a burst of sweetness, while crispy bacon and grated parmesan provide the perfect finishing touches.

This hearty, soul-warming dish is sure to please any pasta lover. With its creamy texture and bold flavors, it’s an ideal meal for a comforting weeknight dinner or a special occasion. The combination of savory chicken, smoky bacon and tangy tomatoes creates a harmonious balance that will leave you craving more.

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Ingredients

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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut each tomato into 6 wedges. Place whole garlic clove in a small piece of aluminum foil, drizzle with olive oil, salt and pepper; cinch into a packet.
2. Drizzle a foil-lined baking sheet with oil, then place tomato wedges skin side down. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes. Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.
3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 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.
4. While spaghetti cooks, pat chicken dry with paper towels. Season both sides with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Heat a large drizzle of olive oil in pan used for bacon over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Turn off heat; cover to keep warm. TIP: If you don’t have a lid, tent loosely with aluminum foil.
5. Once garlic is done roasting, carefully remove from pouch. Melt 1 TBSP butter in pot used for pasta over medium heat. Add 1 tsp Tuscan Heat Spice and roasted garlic; mash with the back of a spoon. Stir in ⅔ cup reserved pasta cooking water, cream cheese, half the Parmesan (save the rest for garnish) and 2 TBSP butter (1 cup pasta cooking water and 3 TBSP butter for 4 servings), until smooth. Turn off heat; season with salt and pepper.
6. Add spaghetti to pot with sauce; toss until pasta is evenly coated. (TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Season with salt and pepper. Slice chicken and serve on top of spaghetti alongside roasted tomatoes. Garnish with bacon and remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, you can substitute regular linguine. Just adjust the cooking time according to package directions.

Can I make this dish dairy-free?

To make it dairy-free, use dairy-free cream cheese and butter alternatives and omit the Parmesan or use a vegan substitute.

How do I store leftovers?

Store leftovers 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.