Crispy Parmesan Panko Chicken with Bacon Linguine in Light Tomato Cream Sauce

Imagine tender chicken cutlets with a golden, crunchy Parmesan-panko crust, served over a bed of perfectly cooked linguine. The pasta is tossed in a luscious, light tomato cream sauce that’s studded with crispy bacon bits. Every bite delivers a satisfying crunch, creamy richness and a hint of tangy tomato-all in one dish.

This recipe is all about texture and flavor. The chicken is roasted to perfection, while the sauce comes together quickly using pantry staples like marinara, cream cheese and Parmesan. It’s a hearty, comforting meal that feels special enough for company but simple enough for a busy weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. Bring a large pot of salted water to a boil. Lightly oil a baking sheet. Wash and dry produce. Peel and mince or grate garlic. Dice tomato into ½-inch pieces.
2. In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper. Set aside.
3. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on prepared baking sheet. Spread tops evenly with sour cream. Mound panko mixture on top, pressing to adhere (do not coat undersides). Roast until crust is golden and chicken is cooked through, 18-22 minutes. Transfer to a cutting board.
4. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
5. Meanwhile, heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once cool, roughly chop. Discard all but a thin layer of bacon fat from pan; remove any burned bits if necessary.
6. Heat pan with reserved bacon fat over low heat. Add garlic and cook until fragrant, 30-60 seconds. Add ½ cup reserved pasta water, tomato, marinara, cream cheese, remaining Italian seasoning and a pinch of sugar. Increase heat to medium-high and cook, stirring occasionally, until sauce thickens slightly, 2-3 minutes.
7. To the pan, add drained linguine, chopped bacon, remaining Parmesan and 2 tablespoons butter. Toss until butter melts and pasta is evenly coated. If needed, add more pasta water a splash at a time. Season with salt and pepper to taste.
8. Slice chicken crosswise. Divide pasta between plates; top with chicken. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but slice them horizontally to create thinner cutlets or pound them to even thickness. Adjust roasting time as needed.

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream in the chicken coating.

Can I make this dish gluten-free?

Use gluten-free linguine and gluten-free panko breadcrumbs. Check all other ingredients for gluten.