Crispy Parmesan Chicken & Bacon Linguine
in a Light Tomato Cream Sauce
- Milk
- Wheat
Four words: Crispy. Parmesan. Panko. Chicken! You'll serve it over a bed of al dente linguine tossed with a velvety tomato cream sauce, made extra craveable with butter and Parmesan. And did we mention? There are crispy bites of bacon in the sauce. Buon appetito!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
2 tablespoon
Cream Cheese
(Contains: Milk)
2 clove
Garlic
1 tablespoon
Italian Seasoning
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2.5 ounce
Marinara Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. 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 tomato into ½-inch pieces.
In a small bowl, combine panko, half the Parmesan, half the Italian Seasoning, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. (You'll use the rest of the Parmesan and Italian Seasoning later.)
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.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
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 from pan if necessary (leave the browned bits for flavor!).
Heat pan with reserved bacon fat over low heat (if there's not enough bacon fat, add a drizzle of oil). Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds.
Add ½ cup reserved pasta cooking water (¾ cup for 4 servings). Stir in tomato, 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.
To pan with sauce, add drained linguine, chopped bacon, remaining Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). 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 until everything is coated in sauce).
Season with salt and pepper to taste.
Slice chicken crosswise.
Divide pasta between plates; top with chicken. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found the dish mild or bland, with several suggesting more marinara sauce and seasoning for richer flavor.
- Ease of prep: Most found it more time-consuming than expected, taking 60-90 minutes rather than the advertised 30 minutes.
- Suggestions: Add extra marinara sauce as the pasta tends to absorb it all; use less Italian seasoning to avoid overpowering.
- Portions: Generous servings that work well for leftovers, though reheated pasta doesn't hold up as well the next day.
- Chicken coating: The panko mixture struggles to adhere with sour cream and can fall off; some prefer using egg instead.
Reviews from our home cooks
So yummy! Pretty easy to make which is an added plus, but its excellent flavor is my favorite part. The chicken is really simple but crispy and tasty. The sauce is so yummy and the bacon adds a nice touch. One of my new faves!
Very tasty. Only used half the bacon. The chicken with the linguine was excellent! Sauce was not too tomato-y, but also not too creamy, just the right balance.
Perfect portion! Chicken topping was super crispy and pasta sauce was delish!
The sauce was not enough for the pasta. Could've used more sauce. The bacon was very thick, would've like thinner bacon to make it crispy, but overall, it was very good.
I enjoyed the linguine and its tomato cream sauce, but I really don't care for y'all's bacon. The bacon is too thick and always tastes undercooked to me, regardless of how crispy we manage to cook it. I might get this meal again, but I'd leave out the bacon.
Honestly did not need the chicken. With the chicken, the portion was just too big for 2 people. We LOVED this pasta though. Lots of garlic, loved the bacon, the buttery finish pulled the sauce together. It was delicious.
The chicken didn't get crispy like I wanted but all the flavors were spot on
I really want a properly coated, fried piece of chicken. The topping on this never really gets crispy in a meaningful way. It's a sort of oily slop on the chicken. It's all tasty and the linguine is great, though, so yeah. It's good.
Linguini felt like a mismatch for the sauce. Didn't feel like it complimented the sauce of the dish. Chicken felt a bit lacking in flavor as well, especially that the panko breading almost immediately fell off the chicken once cut. Not bad, but could use a few adjustments
Loved this dish. Just the right combination of tomato and bacon.
