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

This dish brings together the crunch of Parmesan-crusted chicken, the smoky saltiness of bacon and the comfort of linguine in a velvety tomato cream sauce. It’s a satisfying meal that feels indulgent but comes together easily.

The chicken is coated in a seasoned panko-Parmesan crust and roasted until golden, while the pasta is tossed in a light sauce made with marinara, cream cheese and a touch of butter. Crispy bacon bits add texture and flavor throughout.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 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 rack in middle position. 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. In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper.
2. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on prepared baking sheet. Spread tops evenly with sour cream. Mound panko mixture on coated sides, pressing to adhere (do not coat undersides). Roast until crust is golden brown and chicken is cooked through, 18-22 minutes. Transfer to a cutting board.
3. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. 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 pan; remove any burned bits but leave browned bits for flavor.
5. Heat pan with reserved bacon fat over low heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. Add ½ cup reserved pasta water, tomato, marinara, cream cheese, remaining Italian seasoning and a pinch of sugar. Increase heat to medium-high and cook, stirring, until sauce thickens slightly, 2-3 minutes.
6. Add drained linguine, chopped bacon, remaining Parmesan and 2 tablespoons butter to pan. Toss until butter melts and pasta is evenly coated in creamy sauce. If needed, add more pasta water a splash at a time. Season with salt and pepper to taste.
7. Slice chicken crosswise. Divide pasta between plates; top with chicken. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to about ½-inch thickness or pound them to even thickness before cooking. Adjust roasting time as needed.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs work, but panko gives a lighter, crispier crust. You can also use crushed cornflakes or gluten-free breadcrumbs if needed.

Can I make this dish ahead of time?

The components are best enjoyed fresh, but you can cook the bacon and prep the sauce ahead. Reheat gently and add a splash of water to refresh the sauce before serving.