Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast in the top of the oven until crispy and cooked through, 8-12 min.**When bacon is done, set aside on a paper towel-lined plate.When cool enough to handle, crumble bacon into bite-sized pieces.

Pat chicken dry with paper towels. Season with salt, pepper and half the Italian seasoning (use all for 4 ppl).Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 1-2 min per side.Remove from heat. Transfer chicken to another unlined baking sheet.Roast in the middle of the oven until cooked through, 10-12 min.**When done, rest chicken on a cutting board, 5 min.

Meanwhile, halve tomatoes.Add tomatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the bottom of the oven until tender, 12-14 min.

Wipe the pan (from step 2) clean and reheat over medium.When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!)Transfer pine nuts to a plate.

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min. Reserve 3/4 cup (1 1/2 cups) pasta water, then drain linguine and return to the same pot, off heat.Add pesto, goat cheese, bacon and 1/2 cup (1 cup) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss to combine until goat cheese melts, 1-2 min.

Thinly slice chicken. Divide pasta between plates. Top with tomatoes and chicken.Sprinkle pine nuts over top.