Creamy Tuscan Chicken Spaghetti with Roasted Tomatoes and Bacon

If you love creamy pasta dishes, this Tuscan-inspired spaghetti is about to become your new favorite. Juicy chicken cutlets are seasoned with a warm Tuscan spice blend, then pan-seared until golden. Meanwhile, sweet cherry tomatoes and a whole clove of garlic are roasted until tender and caramelized, infusing the dish with deep, savory flavor.

The star of the show is the velvety sauce-made by melting cream cheese and Parmesan into a splash of pasta water, then whisking in roasted garlic and a touch of butter. Tossed with al dente spaghetti and topped with crispy bacon, this hearty meal is pure comfort in a bowl.

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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

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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Wash and dry produce. Cut each tomato into 6 wedges. Place the whole garlic clove on a small piece of aluminum foil, drizzle with olive oil, salt and pepper, then fold into a sealed packet.
2. Line a baking sheet with foil and drizzle with oil. Arrange tomato wedges skin-side down on the sheet. Drizzle with olive oil, sprinkle with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Place the garlic packet beside the tomatoes. Roast on the middle rack until tomatoes are just wilted, 20-25 minutes.
3. While tomatoes roast, 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. Wipe out the pan.
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 tsp Tuscan Heat Spice (2 tsp 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. Remove from heat and cover to keep warm.
6. When garlic is done roasting, carefully remove from foil. In the pot used for pasta, melt 1 tbsp butter over medium heat. Add 1 tsp Tuscan Heat Spice and the roasted garlic; mash with the back of a spoon. Stir in ⅔ cup reserved pasta water, cream cheese, half the Parmesan (save the rest for garnish) and 2 tbsp butter (for 4 servings: 1 cup pasta water, 3 tbsp butter) until smooth. Turn off heat and season with salt and pepper.
7. Add spaghetti to the sauce and toss until evenly coated. If needed, add more pasta water a splash at a time to reach a creamy consistency. Season with salt and pepper. Slice the chicken. Serve spaghetti topped with sliced chicken, roasted tomatoes, chopped bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Absolutely! Fettuccine, linguine or even penne work well with this creamy sauce.

Can I make this dish ahead of time?

It’s best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or milk to revive the sauce.

Is there a substitute for Tuscan Heat Spice?

You can make your own blend with equal parts dried oregano, basil, rosemary and a pinch of red pepper flakes.