Tuscan Chicken and Bacon Linguine with Roasted Tomatoes

If you love creamy pasta dishes, this Tuscan-inspired chicken and bacon linguine is sure to become a favorite. Tender chicken cutlets are seasoned with Tuscan heat spice and pan-seared until golden, then served over al dente linguine tossed in a luscious cream cheese and Parmesan sauce. Oven-roasted tomatoes and garlic add a sweet, caramelized depth that elevates every bite.

Crispy bacon pieces and a final sprinkle of Parmesan bring it all together for a hearty, soul-warming meal. It’s an easy yet impressive dinner that’s perfect for weeknights or special occasions.

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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

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView 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

teaspoon (tsp) Black PepperView 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) SaltView 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, then place tomato wedges skin side down. Coat with olive oil, 1 tsp Tuscan Heat Spice, salt and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes.
3. Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Wipe out pan. Once cool, roughly chop bacon.
4. Once water is boiling, add linguine to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy.
5. While linguine cooks, pat chicken dry with paper towels. Season both sides with 1 tsp Tuscan Heat Spice, salt and pepper. Heat a 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.
6. 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 and 2 TBSP butter until smooth. Season with salt and pepper.
7. Add linguine to pot with sauce; toss until evenly coated. If needed, stir in more pasta cooking water a splash at a time until creamy. Season with salt and pepper. Slice chicken and serve on top of linguine alongside roasted tomatoes. Garnish with bacon and remaining Parmesan.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, regular linguine works perfectly. Adjust cooking time according to package directions.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, basil, rosemary, red pepper flakes and garlic powder can mimic the flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.