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

This dish brings together crispy, golden Parmesan-crusted chicken and tender linguine in a light, velvety tomato cream sauce. Studded with crispy bacon bits and finished with a touch of butter, every bite is packed with flavor and texture.

Perfect for a weeknight dinner that feels special, this recipe uses simple ingredients to create a restaurant-quality meal at home. The chicken is oven-baked to perfection, while the sauce comes together quickly in one pan.

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Ingredients

1.5 tablespoon Sour CreamView 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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in 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. In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper.
2. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on prepared baking sheet. Spread tops evenly with sour cream. Mound 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.
3. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta 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 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 if necessary.
5. Heat pan with reserved bacon fat over low heat. Add garlic and cook 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 occasionally, 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. 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, slice chicken breasts in half horizontally to create thinner cutlets or pound them to even thickness for even cooking.

Can I substitute the linguine with another pasta?

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

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain crispiness.