Creamy Tuscan Chicken Spaghetti with Roasted Tomatoes and Bacon

If you love rich, creamy pasta dishes, this Tuscan-inspired spaghetti is about to become your new favorite. Tender chicken cutlets are seasoned with a warm spice blend and pan-seared until golden, then served atop al dente spaghetti coated in a velvety sauce made with cream cheese, Parmesan and roasted garlic. Crispy bacon and oven-roasted tomatoes add texture and bursts of sweetness, making every bite irresistible.

This dish is a wonderful way to elevate a simple weeknight dinner. The roasted garlic mellows in the oven, blending seamlessly into the creamy sauce, while the Tuscan spice gives the chicken a fragrant, earthy kick. It’s a hearty, soul-warming meal that’s sure to impress family and guests alike.

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Ingredients

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 ounce BaconView 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

Instructions

1. Preheat the oven to 400°F (200°C) with a rack in the middle position. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut each tomato into 6 wedges. Place the whole garlic clove on a small piece of aluminum foil, drizzle with a little 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 the tomato wedges skin-side down on the sheet. Drizzle with olive oil, sprinkle with 1 teaspoon of Tuscan Heat Spice (use 2 teaspoons for 4 servings) and season with salt and pepper. Place the garlic packet on the sheet as well. Roast on the middle rack until the tomatoes are just wilted, about 20-25 minutes.
3. While the tomatoes roast, heat a medium dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool, roughly chop. Wipe out the pan and set aside.
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve ¾ cup of pasta cooking water (1½ cups for 4 servings), then drain the pasta. Keep the empty pot handy.
5. Pat the chicken cutlets dry with paper towels. Season both sides with 1 teaspoon of 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 the chicken until browned and cooked through, 5-7 minutes per side. Turn off the heat and cover the pan to keep warm.
6. Once the garlic is roasted, carefully remove it from the foil. In the pot used for pasta, melt 1 tablespoon of butter over medium heat. Add 1 teaspoon of Tuscan Heat Spice and the roasted garlic, mashing the garlic with the back of a spoon. Stir in ⅔ cup of reserved pasta water (1 cup for 4 servings), the cream cheese, half of the Parmesan (save the rest for garnish) and 2 tablespoons of butter (3 tablespoons for 4 servings). Stir until smooth. Turn off the heat and season with salt and pepper.
7. Add the cooked spaghetti to the pot with the sauce and toss until evenly coated. If the sauce seems thick, add a splash more pasta water until it reaches a creamy consistency. Season with additional salt and pepper if needed.
8. Slice the chicken. Serve the spaghetti topped with sliced chicken, roasted tomatoes, chopped bacon and the remaining Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with fettuccine, linguine or even penne. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers 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 revive the sauce.

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 vegetarian version.