Tuscan Chicken Linguine with Roasted Tomatoes and Bacon

If you love creamy pasta dishes, this Tuscan-inspired linguine will become a new favorite. Tender chicken cutlets are seasoned with a warm spice blend and pan-seared until golden, then served atop al dente linguine coated in a luscious cream cheese and Parmesan sauce. Oven-roasted garlic and tomatoes add a sweet, tangy burst that balances the richness.

Crispy bacon crumbles and a final shower of Parmesan bring everything together. This dish is hearty enough for a family dinner yet elegant enough for company. Best of all, it comes together in about 40 minutes with simple ingredients.

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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

24 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) Black PepperView 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

Instructions

1. Adjust an oven rack to the middle position and preheat to 400°F (200°C). 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 cooking oil. Arrange the tomato wedges skin-side down on the sheet. Drizzle with olive oil, sprinkle with 1 teaspoon Tuscan Heat Spice (2 teaspoons for 4 servings), salt and pepper. Place the garlic packet on the sheet. 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. Wipe out the pan.
4. When the water is boiling, add the linguine and cook until al dente, 9-11 minutes. Reserve ¾ cup (1½ cups for 4 servings) of pasta cooking water, then drain the pasta. 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 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 and cover to keep warm.
6. Once the garlic is roasted, carefully remove it from the foil. In the empty pasta pot, melt 1 tablespoon butter over medium heat. Add 1 teaspoon Tuscan Heat Spice and the roasted garlic; mash with the back of a spoon. Stir in ⅔ cup reserved pasta water (1 cup for 4 servings), the cream cheese, half the Parmesan and 2 tablespoons butter (3 tablespoons for 4 servings). Stir until smooth. Turn off the heat and season with salt and pepper.
7. Add the drained linguine to the sauce and toss until evenly coated. If needed, add more pasta water a splash at a time to achieve a creamy consistency. Season with salt and pepper. Slice the chicken. Serve the linguine topped with the sliced chicken, roasted tomatoes, chopped bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, fettuccine, tagliatelle or even penne work well. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative, use a plant-based cream cheese and omit the Parmesan or use a vegan Parmesan. The sauce may be slightly thinner.