Creamy 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, pan-seared until golden, then served atop al dente linguine coated in a velvety cream cheese and Parmesan sauce. Oven-roasted garlic and tomatoes add a sweet, tangy depth that balances the richness beautifully.

Crispy bacon crumbles and a final shower of Parmesan bring everything together for a hearty, satisfying meal. Perfect for a special weeknight dinner or when you want to impress guests with minimal fuss.

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Ingredients

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

4 ounce BaconView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F with rack in middle. Bring a large pot of salted water to a boil. Wash and dry produce. Cut each tomato into 6 wedges. Place whole garlic clove on a small piece of foil, drizzle with olive oil, salt and pepper. Fold foil to seal into a packet.
2. Line a baking sheet with foil and drizzle with oil. Arrange tomato wedges skin side down on the sheet. Drizzle with olive oil, sprinkle with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Place garlic packet on the sheet. Roast until tomatoes are just wilted, 20-25 minutes.
3. 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. Once cool, roughly chop. Wipe out the pan.
4. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep the empty pot handy.
5. Pat chicken dry; season both sides with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Remove from heat, cover to keep warm.
6. When garlic is done roasting, carefully remove from foil. In the pasta pot, melt 1 tbsp butter over medium heat. Add 1 tsp Tuscan Heat Spice and the roasted garlic; mash with a spoon. Stir in ⅔ cup reserved pasta water (1 cup for 4 servings), cream cheese, half the Parmesan and 2 tbsp butter (3 tbsp for 4 servings). Cook until smooth. Turn off heat; season with salt and pepper.
7. Add linguine to the sauce; toss until evenly coated. If needed, add more pasta water a splash at a time for a creamy consistency. Season with salt and pepper. Slice chicken. Serve linguine topped with chicken, roasted tomatoes, bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or spaghetti works well. Adjust cooking time according to package directions.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon each of dried oregano, basil and a pinch of red pepper flakes for a similar flavor profile.

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.