Tuscan Chicken Linguine with Roasted Tomatoes and Bacon

If you love creamy pasta dishes, this Tuscan-inspired linguine will become a new favorite. Juicy chicken cutlets are seasoned with a warm spice blend and pan-seared until golden, then served over al dente linguine coated in a luscious cream cheese and Parmesan sauce. Oven-roasted tomatoes and garlic add a sweet, caramelized touch, while crispy bacon provides a savory crunch.

This dish comes together in under an hour and uses simple ingredients to create a restaurant-quality meal at home. The combination of tender pasta, rich sauce and perfectly cooked chicken makes it a satisfying dinner that’s sure to impress.

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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

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

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. 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. Place tomato wedges on it 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. Meanwhile, heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Wipe out pan. Once cool, roughly chop bacon.
3. Once water is boiling, add linguine. 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.
4. While linguine 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 the same 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.
5. Once garlic is done roasting, carefully remove from pouch. Melt 1 TBSP butter in the 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 water and 3 TBSP butter for 4 servings), until smooth. Turn off heat; season with salt and pepper.
6. Add linguine to pot with sauce; toss until pasta is evenly coated. If needed, stir in more pasta cooking water a splash at a time until creamy. Season with salt and pepper. Slice chicken and serve on top of linguine alongside roasted tomatoes. Garnish with bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, fettuccine, spaghetti or penne work well in this recipe.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon garlic powder and ¼ teaspoon red pepper flakes as a substitute.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the roasted tomatoes and bacon in advance. Reheat gently and add a splash of water to refresh the sauce.