Creamy Sun-Dried Tomato Pasta with Parmesan-Crusted Bacon Chicken

There’s something magical about bacon-especially when its rendered fat becomes the base for a luscious pasta sauce. In this recipe, we use that liquid gold to sauté sun-dried tomatoes and garlic, then swirl in cream cheese and butter for a silky, dreamy sauce that clings to every strand of spaghetti.

On top, you’ll find crispy chicken cutlets coated in Parmesan and panko, finished with crumbled bacon and fresh herbs. It’s a love letter to comfort food and it’s ready in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, place bacon in a cold skillet. Cook over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in the skillet.
3. Pat chicken cutlets dry. Season both sides with salt, pepper and Tuscan heat spice. In a shallow dish, combine panko and Parmesan. Press chicken into mixture to coat.
4. In the same skillet with reserved bacon fat, cook chicken over medium-high heat until golden and cooked through, about 3-4 minutes per side. Transfer to a plate.
5. Reduce heat to medium. Add minced garlic, halved grape tomatoes and chopped sun-dried tomatoes to the skillet. Cook until tomatoes soften, about 2 minutes.
6. Add cream cheese, sour cream and 1/4 cup reserved pasta water. Stir until smooth. Add cooked spaghetti and toss to coat. Add more pasta water if needed for a creamy sauce. Season with salt and pepper.
7. Slice chicken. Serve pasta topped with chicken, crumbled bacon and chopped green herb blend.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally to create thinner cutlets or pound them to even thickness for quick, even cooking.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or cherry tomatoes can work, but the sauce will lose some of its deep, savory flavor.

How do I make this dish dairy-free?

Use dairy-free cream cheese, sour cream and Parmesan alternatives. The sauce may be thinner, so adjust with pasta water.