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)
2 tablespoon
Cream Cheese
(Contains: Milk)
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 clove
Garlic
4 ounce
Applewood Smoked Bacon
2.5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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 Sep 2026- Flavor: The crispy Parmesan chicken is a standout, and the bacon adds a satisfying salty crunch to the sauce 🥓. Some found the sauce mild or the Italian seasoning too strong — adjust both to taste.
- Ease of prep: This one takes more time than the 30 minutes suggested, so plan ahead on busy nights. Many found the multiple steps manageable once they got going, and agreed the result was worth the effort.
- Suggestions: Add extra marinara or a splash of reserved pasta water to keep the sauce from drying out — many felt the ratio leaned too pasta-heavy. Some found that using egg instead of sour cream helped the panko crust adhere better and stay crispier.
- Leftovers: Reheated pasta tends to dry out; stir in a little half-and-half or extra sauce when warming it up. Adding a box of pasta stretches the dish nicely if you're cooking for a crowd.
- Chicken: Reduce oven time if your cutlets are thin — several cooks found the chicken dried out at the full suggested time. Air-frying the chicken is a popular alternative that keeps it juicy with a great crust 🍗.
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.
