I stumbled on to this pasta when I had noodles and tomatoes but no sauce. Turns out, making your own sauce is easy-peasy and my spin on this simple pasta dish is a hit with my little family. No long story, straight to the recipe…

Ingredients (for 2 people):

  • 2 medium chicken breasts
  • 1/2 lb thick cut bacon, chopped in 1/2 inch strips
  • 6-8 oz cherry tomatoes
  • Whole wheat linguini
  • 1 cup pasta water (from cooking linguini)
  • Salt & pepper
  • Garlic powder
  • Parmesan cheese, shredded for garnish


  1. Grill chicken breasts in cast iron pan, seasoning with salt & pepper, some garlic powder, to taste. Be sure to sear both sides.
  2. While you’re working on the chicken, cook the linguini al dente, drain, reserving at least a cup of the pasta water, and set aside.
  3. When the chicken reaches 365°F, pull and set aside to rest. Pour any liquid from the pan into the container you’re keeping the pasta water.
  4. Add chopped bacon to cast iron pan, stirring to pick up any chicken or seasoning residue. Let the bacon cooked stirring occasionally. Once cooked but not crispy, add tomatoes and a teaspoon of garlic powder. Stir and cook, letting the tomatoes blister and the bacon to start crisping.
  5. Once the tomatoes and bacon are at your desired doneness, add the linguini and the pasta water to the pan, stirring to incorporate everything. Let cook together for 2-3 minutes.
  6. Serve in shallow bowls with sliced chicken breast and topped with shredded parmesan cheese.
Delicious local tomatoes from our very own neighbors! Couldn’t wait to use these.