Crispy Parmesan Panko Chicken with Linguine in Light Tomato Cream Sauce

This dish brings together crispy, golden parmesan-crusted chicken and tender linguine tossed in a light, velvety tomato cream sauce. The sauce gets an extra boost of flavor from crispy bacon bits and a touch of cream cheese for richness.

Perfect for a comforting weeknight dinner, this recipe is sure to become a family favorite. Serve it with a side salad or steamed vegetables for a complete meal.

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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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. 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 tomatoes into ½-inch pieces. In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper. Set aside.
2. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on prepared baking sheet. Evenly spread tops with sour cream. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast on middle rack until crust is golden brown and chicken is cooked through, 18-22 minutes. Transfer to a cutting board.
3. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Meanwhile, heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Remove from heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Discard all but a thin layer of bacon fat from pan; remove any burned bits if necessary (leave the browned bits for flavor).
5. Heat pan with reserved bacon fat over low heat (if not enough fat, add a drizzle of oil). Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds. Add ½ cup reserved pasta cooking water. Stir in tomatoes, marinara, cream cheese, remaining Italian seasoning and a pinch of sugar. Increase heat to medium-high and cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.
6. To pan with sauce, add drained linguine, chopped bacon, remaining Parmesan and 2 tablespoons butter. Toss until butter has melted and pasta is evenly coated in a creamy sauce (if needed, stir in additional reserved pasta cooking water a splash at a time). Season with salt and pepper to taste.
7. Slice chicken crosswise. Divide pasta between plates; top with chicken. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I substitute the linguine with another pasta?

Absolutely. Spaghetti, fettuccine or even penne work well with this sauce. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to revive the sauce.