Creamy Chicken & Bacon Linguine
with Garlic, Parmesan & Tuscan Roasted Tomatoes
- Milk
- Wheat
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. 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 linguine 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
4 ounce
Bacon
4 tablespoon
Cream Cheese
(Contains: Milk)
1 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 unit
Tomato
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
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 linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for Step 5.
While linguine cooks, pat chicken* dry with paper towels. Season both sides with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), 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, 5-7 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 ⅔ 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 linguine 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 linguine alongside roasted tomatoes. Garnish with bacon and remaining Parmesan. Serve.
