Creamy Chicken & Bacon Spaghetti
with Garlic, Parmesan & Tuscan Roasted Tomatoes
- Wheat
- Milk
Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons of flavor infused into every bite. There’s Tuscan-spiced chicken, oven-roasted garlic and tomatoes, and al dente spaghetti all coated in a creamy, cheesy sauce. It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face.
Ingredients
2 unit
Tomato
1 clove
Garlic
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
10 ounce
Chicken Cutlets
4 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 400 degrees. 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 and drizzle with olive oil, salt, and pepper; cinch into a packet.
• Drizzle a foil-lined baking sheet with oil, then place tomato wedges on it skin side down. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) (you’ll use more Tuscan Heat Spice later), salt, and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes. • Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 3⁄4 cup pasta cooking water (11⁄2 cups for 4 servings), then drain. Keep empty pot handy for Step 5.
• While spaghetti cooks, pat chicken* dry with paper towels. Season both sides with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) (you’ll use the rest in Step 5), salt, and pepper. • Heat a large drizzle of olive oil in pan used for bacon over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes per side. Turn off heat; cover to keep warm. TIP: If you don’t have a lid, you can tent loosely with aluminum foil.
• Once garlic is done roasting, carefully remove from pouch. Melt 1 TBSP butter in 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 2/3 cup reserved pasta cooking water, cream cheese, half the Parmesan (save the rest for garnish), and 2 TBSP butter (1 cup pasta cooking water and 3 TBSP butter for 4 servings), until smooth. Turn off heat; season with salt and pepper.
• Add spaghetti to pot with sauce; toss until pasta is evenly coated. (TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Season with salt and pepper. • Slice chicken and serve on top of spaghetti alongside roasted tomatoes. Garnish with bacon and remaining Parmesan. Serve.
Chicken is fully cooked when internal temperature reaches 165º.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tuscan-spiced chicken and creamy sauce are a crowd-pleasing combo, though many found the overall dish on the mild side and wished for more depth. The roasted tomatoes were a standout for fans, adding brightness to every bite 🍅.
- Ease of prep: This recipe has more steps than most — oven, stovetop, and multiple components cooking at once — and many reviewers noted it took longer than expected. Prep the bacon ahead of time to save stress on a busy night.
- Suggestions: Use the full amount of Tuscan spice for the best flavor, and reserve extra pasta water (up to 1 cup) to keep the sauce creamy and coating the noodles. Cook the chicken in the bacon fat instead of olive oil for a richer, more flavorful crust. A squeeze of lemon juice brightens the heavy cream sauce nicely.
- Leftovers: At least one customer enjoyed this dish reheated and noted it keeps well for lunch the next day.
- Sauce: Many reviewers felt there wasn't enough sauce for the amount of spaghetti — double the cream cheese and pasta water if you like a saucier dish.
Reviews from our home cooks
Very good pasta dish. Delicious sauce along with roasted tomatoes are amazing. Bacon works very well, and with chicken makes for a filling dish. Reheats well I assume. One of the best in the pasta class, would make regularly.
Great recipe -- will make without the tomato next time. The family did NOT like the texture of them. I am grateful I put them on one side of the plate. Otherwise the creamy chicken and bacon spaghetti was a win at this house. Will order again. (Doubled sauce, btw---please consider offering that for an upcharge in the future?)
One of our favorites. I leave the bacon grease in the pan without putting olive oil in it before cooking the chicken. Gives it a unique char type crust on the outside of the chicken while the inside of the chicken is sealed in with flavor but completely done.
Never had bacon in spaghetti before. It was really good, wish there was more sauce. I've also never roasted tomatoes before they were very tasty.
The bacon was more the star of this dish rather than the chicken. Extremely tasty meal; the creamy pasta with bits of savory bacon is an immaculate flavor combination!
It really needed more sauce, the pasta soaked up a lot. I added more Alfredo/Garlic Sauce. I really liked the Tuscan Spice flavor
Excellent Pasta Dish, one of the best so far. Adding the bacon really completes the meal and makes for a very Carbonara type flavor
The sauce with cream cheese was delicious and the roasted tomatoes with Tuscan spice made the dish even better.
Shockingly I don't think the bacon adds a lot here. But I will make this again with more tomatoes, roasting the chicken with the tomatoes and garlic, and then chopping the roasted garlic. I think fresh herbs like basil would be killer.
Everything is better with bacon so I cut back in some of the butter the recipe called for as calories were too high. New dish for us and we liked it.
