Creamy Tuscan Chicken and Bacon Spaghetti with Roasted Tomatoes

If you love creamy pasta dishes, this Tuscan-inspired spaghetti is about to become a new favorite. Juicy chicken cutlets seasoned with Tuscan heat spice, crispy bacon and sweet roasted tomatoes come together in a luscious Parmesan cream sauce. Every bite is packed with flavor, from the al dente spaghetti to the savory garlic-infused sauce.

This recipe is a hearty, soul-warming meal that feels special enough for company but simple enough for a weeknight. The oven-roasted garlic and tomatoes add a touch of sweetness, while the creamy sauce coats every strand of pasta. It’s a satisfying dinner that will put a smile on any pasta lover’s face.

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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

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut each tomato into 6 wedges. Place whole garlic clove in a small piece of aluminum foil, drizzle with olive oil, salt and pepper; cinch into a packet.
2. Drizzle a foil-lined baking sheet with oil. Place tomato wedges skin side down on the sheet. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes. Meanwhile, heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop bacon.
3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for Step 5.
4. While spaghetti cooks, 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 large drizzle of olive oil in the 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. (If you don’t have a lid, tent loosely with aluminum foil.)
5. Once garlic is done roasting, carefully remove from pouch. Melt 1 TBSP butter in the pot used for pasta over medium heat. Add 1 tsp 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 (save the rest for garnish) and 2 TBSP butter (for 4 servings: 1 cup pasta cooking water and 3 TBSP butter), until smooth. Turn off heat; season with salt and pepper.
6. Add spaghetti to pot with sauce; toss until pasta is evenly coated. (If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.) 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 type of pasta?

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 or microwave, adding a splash of water or milk to refresh the sauce.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative, use dairy-free cream cheese and omit the Parmesan or use a vegan Parmesan. The sauce may be slightly less creamy.