Crispy Chicken & Bacon Alfredo
with Spinach, Parmesan & Chives
- Milk
- Wheat
Our chefs channeled their inner alfredo lover in tonight’s meal and took it to the next level with not just one, but two decadent proteins: crispy chicken and bacon. Both are served with al dente spaghetti that gets tossed in a homemade creamy alfredo sauce with chives and spinach. Don’t be al-fred-o to lick up any sauce left on the plate...
Ingredients
4 ounce
Bacon
¼ cup
Parmesan Cheese
2 tablespoon
Sour Cream
5 ounce
Spinach
2 tablespoon
Cream Cheese
(Contains: Milk)
¼ ounce
Chives
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
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. • Mince chives. • Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl. Microwave until melted, 30 seconds. Stir in panko, half the garlic powder (you’ll use the rest later), and a large drizzle of oil. Season with salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on prepared baking sheet. Evenly spread a thin layer of sour cream onto tops of chicken (you may have some left over). 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.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 5.)
• 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. • Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, chop into small pieces. • Let pan with bacon fat cool slightly, then carefully add spinach. (TIP: Allowing the pan to cool will help prevent splattering.) Cook over medium heat, stirring, until wilted, 1-2 minutes. Season with salt and pepper. Turn off heat.
• Once pasta and bacon are done, return empty pot used for pasta to medium heat. Add cheese roux, remaining garlic powder, and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Lower heat to medium low and whisk in cream cheese until melted and combined.
• Add drained spaghetti, Parmesan, half the chives, and 2 TBSP butter (3 TBSP for 4 servings) to pot with alfredo sauce. Cook, stirring, until butter has melted and pasta is coated in a creamy sauce. • Stir in bacon and spinach. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Season with salt and pepper to taste.
Divide pasta between plates. Top with crispy chicken. Garnish with remaining chives and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy chicken and creamy Alfredo, though some found the sauce bland; bacon added a nice smoky touch.
- Ease of prep: Several noted it was time-consuming with multiple steps, but most found it manageable and worth the effort.
- Suggestions: Consider adding more seasoning to the chicken and sauce; some preferred less spinach or cooking it separately from bacon.
- Portions: Generous pasta servings, but some wanted more chicken or sauce; leftovers reheated well for many.
- Texture: Crispy chicken was a hit; some found the Alfredo sauce too thin or the bacon too thick.
Reviews from our home cooks
Very tasty meal. We loved the Alfredo sauce on the pasta with the spinach and bacon blended in. It was so delicious served with the breaded chicken.
This dish was delicious, and the spinach was very fresh. It was difficult to follow the directions and it was a bit challenging. There were lots of packets of stuff and different things to cook. We had the oven going with the chicken, one pan with the pasta, and the skillet with the bacon. It was overwhelming at first. This definitely takes some skills and knowledge but the final meal is wonderful.
This was our favorite this week. We even had some left over! Never would have thought of bacon in Alfredo! Delicious. Panko on chicken was crispy and delicious also!
The Alfredo sauce was really good. Chicken came out perfect. The only thing I wouldn't do next time is sauté the spinach in the bacon grease.
I had high hopes for this one but it fell short. Cooking the spinach in the bacon fat made it way too greasy, im not a fan of the parmesan quality, and the pasta just wasnt creamy or salty enough. The chicken was perfect, and its possible the pasta was user error (not enough salt, not draining some bacon fat) but this one ended up just okay, with less flavor than I expected.
I liked the chicken, bacon, spinach combination of this dish. The portion of this dish was perfect for 2 people.
Great technique for crispy chicken breasts. I also really liked the alfredo sauce. Sometimes alfred can be too heavy but this was very light. I will make this again.
The Chicken/seasonings were so good. The Alfredo Sauce was good also, maybe would've liked a different pasta. Maybe Fettuccine . Also, wasn't crazy about spinach with this. Maybe green peas. But licking my lips nonetheless.
Loved the texture of the crispy chicken, and the added flavor of bacon to the pasta.
This recipe is OUTSTANDING! I don't like spinach at all, but this recipe makes you not taste it at all. The spinach is cooked in the bacon grease so that makes it so good. I will absolutely make this again.
