Crispy Parmesan Panko Chicken with Bacon Linguine in Light Tomato Cream Sauce

This dish brings together all the best comfort food elements: crispy, golden chicken with a Parmesan-panko crust, smoky bacon and tender linguine coated in a luscious tomato cream sauce. It’s the kind of meal that feels special but comes together in under an hour.

The secret is in the contrast – the crunchy chicken topping the silky pasta, with little bursts of bacon in every bite. Whether you’re cooking for a family dinner or just treating yourself, this recipe is sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle. Bring a large pot of salted water to a boil. Lightly oil a baking sheet. Wash and dry produce. Peel and mince or grate garlic. Dice tomato into ½-inch pieces.
2. In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper. Set aside.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on the prepared baking sheet. Spread tops evenly with sour cream. Mound the panko mixture on top, pressing to adhere (do not coat undersides). Roast until crust is golden and chicken is cooked through, 18-22 minutes. Transfer to a cutting board.
4. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
5. Meanwhile, heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once cool, roughly chop. Discard all but a thin layer of bacon fat from the pan (leave browned bits for flavor).
6. Heat the pan with reserved bacon fat over low heat (add a drizzle of oil if needed). Add garlic and cook, stirring, until fragrant, 30-60 seconds. Add ½ cup reserved pasta water, then stir in tomato, marinara, cream cheese, remaining Italian seasoning and a pinch of sugar. Increase heat to medium-high and cook until sauce thickens slightly, 2-3 minutes.
7. Add drained linguine, chopped bacon, remaining Parmesan and 2 tablespoons butter to the pan. Toss until butter melts and pasta is evenly coated. If needed, add more pasta water a splash at a time. Season with salt and pepper to taste.
8. Slice the chicken crosswise. Divide pasta among plates, top with chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness so they cook through at the same rate.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs work, but they won’t be as crispy. For a gluten-free option, use crushed gluten-free crackers or cornflake crumbs.

Can I make this dish ahead of time?

The pasta and sauce are best enjoyed fresh, but you can prepare the chicken and bacon ahead. Reheat the chicken in a 350°F oven to re-crisp and gently reheat the pasta with a splash of water.