Crispy Parmesan Panko Chicken with Linguine in Light Tomato Cream Sauce

This dish brings together crispy, golden chicken and tender linguine in a velvety tomato cream sauce. The chicken is coated with Parmesan and panko, then roasted until perfectly crunchy. Meanwhile, the pasta is tossed with a light sauce made from marinara, cream cheese and bacon for a rich yet balanced flavor.

Every bite offers a satisfying contrast of textures-crunchy chicken, al dente pasta and crispy bacon bits. It’s a comforting meal that feels special enough for a dinner party but simple enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView 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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

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 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.
2. Pat chicken dry; season with salt and pepper. Place on prepared baking sheet. Spread tops with sour cream. Mound panko mixture on top, pressing to adhere. Roast until golden and cooked through, 18-22 minutes. Transfer to a cutting board.
3. Add linguine to boiling water; cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Heat a large dry pan over medium-high. Add bacon; cook until crispy, 6-10 minutes. Transfer to paper towels; chop when cool. Discard all but a thin layer of bacon fat from pan.
5. Heat pan with bacon fat over low. Add garlic; cook 30-60 seconds until fragrant. Add ½ cup reserved pasta water, tomatoes, marinara, cream cheese, remaining Italian seasoning and a pinch of sugar. Increase heat to medium-high; cook until sauce thickens, 2-3 minutes.
6. Add drained linguine, chopped bacon, remaining Parmesan and butter to sauce. Toss until butter melts and pasta is coated. Add more pasta water if needed. Season with salt and pepper.
7. Slice chicken. Divide pasta among plates; top with chicken.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.

Can I make this dairy-free?

You can substitute sour cream and cream cheese with dairy-free alternatives and use vegan Parmesan. Butter can be replaced with a plant-based butter.