Creamy Tuscan Chicken Pasta with Roasted Tomatoes and Bacon

If you love creamy pasta dishes, this Tuscan-inspired chicken spaghetti is about to become your new favorite. Tender chicken cutlets seasoned with Tuscan heat spice are pan-seared to perfection, while oven-roasted tomatoes and garlic add a sweet, caramelized depth. Crispy bacon and a luscious cream cheese-Parmesan sauce tie everything together for a truly satisfying meal.

This dish is a sophisticated twist on classic chicken alfredo, with layers of flavor in every bite. The spaghetti is coated in a velvety sauce made with roasted garlic, cream cheese and Parmesan, then topped with juicy chicken, roasted tomatoes and crunchy bacon. It’s hearty, soul-warming and sure to impress family and guests alike.

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive 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 position. 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 aluminum foil, drizzle with olive oil, salt and pepper; cinch into a packet.
2. Line a baking sheet with foil and drizzle with cooking oil. Place tomato wedges skin side down on sheet. Drizzle with olive oil, 1 teaspoon Tuscan Heat Spice (2 teaspoons for 4 servings), salt and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes.
3. Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Wipe out pan. Once cool, roughly chop bacon.
4. Once water is boiling, add spaghetti 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 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 chicken until browned and cooked through, 5-7 minutes per side. Turn off heat; cover to keep warm.
6. Once garlic is done roasting, carefully remove from pouch. Melt 1 tablespoon butter in the pasta pot over medium heat. Add 1 teaspoon Tuscan Heat Spice and roasted garlic; mash with the back of a spoon. Stir in ⅔ cup reserved pasta cooking water, cream cheese, half the Parmesan and 2 tablespoons butter until smooth. Turn off heat; season with salt and pepper.
7. Add spaghetti to the pot with sauce; toss until evenly coated. If needed, add more pasta cooking water a splash at a time for a creamy consistency. Season with salt and pepper. Slice chicken and serve on top of spaghetti alongside roasted tomatoes. Garnish with bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works 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 with a splash of water or milk to restore creaminess.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and bacon and add sautéed mushrooms or roasted vegetables for a hearty meatless version.