Creamy Tuscan Chicken and Bacon Spaghetti with Roasted Tomatoes

If you love creamy pasta dishes, this Tuscan-inspired spaghetti will become a new favorite. Juicy chicken cutlets are seasoned with a warm Tuscan heat spice blend and pan-seared until golden, then served over al dente spaghetti coated in a luscious cream cheese and Parmesan sauce. Crispy bacon and oven-roasted tomatoes add texture and brightness.

The secret to the deeply flavorful sauce is roasted garlic, which mellows and sweetens as it bakes alongside the tomatoes. Everything comes together in one pot for an easy yet impressive weeknight meal that tastes like it took hours to make.

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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

teaspoon (tsp) SaltView 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) 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 and season with salt and pepper. Fold the foil to create 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 teaspoon Tuscan Heat Spice (use 2 teaspoons 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.
3. While tomatoes roast, heat a dry medium 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 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 and cover to keep warm.
6. When garlic is done roasting, 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, cream cheese, half the Parmesan and 2 tablespoons butter (for 4 servings: 1 cup water, 3 tablespoons butter). Cook until smooth. Turn off heat; 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 achieve a creamy consistency. Season with salt and pepper.
8. 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?

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 dairy-free?

You can substitute cream cheese with a dairy-free version and use vegan butter and Parmesan. The sauce may be slightly less creamy but still delicious.