If you love creamy pasta dishes, this Tuscan-inspired spaghetti is about to become a new favorite. Tender chicken cutlets are seasoned with a warm spice blend and pan-seared until golden, then served over a bed of al dente spaghetti coated in a luscious cream cheese and Parmesan sauce. Crispy bacon and oven-roasted tomatoes add texture and bursts of flavor in every bite.
What makes this dish special is the roasted garlic-mellow and sweet-that gets mashed into the sauce, giving it a deep, savory richness. It’s a satisfying meal that feels elegant but comes together with simple steps. Perfect for a weeknight dinner that impresses.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- 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 and fold into a packet.
- 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 teaspoon Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Place the garlic packet on the sheet. Roast on the middle rack until tomatoes are just wilted, 20-25 minutes.
- 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.
- When water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water (1½ cups for 4 servings), then drain. Keep the empty pot handy.
- Pat chicken dry with paper towels. Season both sides with 1 teaspoon 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. Cover to keep warm.
- Once garlic is roasted, carefully remove from foil. In the pasta pot, melt 1 tablespoon butter over medium heat. Add 1 teaspoon Tuscan Heat Spice and the roasted garlic; mash with the back of a spoon. Stir in ⅔ cup reserved pasta water (1 cup for 4 servings), cream cheese, half the Parmesan and 2 tablespoons butter (3 tbsp for 4 servings) until smooth. Turn off heat; season with salt and pepper.
- 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
For extra flavor, use the rendered bacon fat instead of olive oil to cook the chicken.
Reserve more pasta water than you think you need; the sauce thickens as it sits.
If you don’t have Tuscan Heat Spice, substitute with a mix of dried oregano, basil, red pepper flakes and garlic powder.
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 like zucchini and bell peppers for a hearty meatless version.
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