Crispy Chicken & Bacon Alfredo
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Crispy Chicken & Bacon Alfredo

Crispy Chicken & Bacon Alfredo

with Spinach, Parmesan & Chives

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...


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

¼ ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

1.5 tablespoon

Sour Cream

(Contains Milk)

6 ounce


(Contains Wheat)

4 ounce


5 ounce


1 tablespoon


(Contains Wheat)

2 tablespoon

Cream Cheese

(Contains Milk)

6 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 tablespoon

Cooking Oil

4 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1230 kcal
Fat73 g
Saturated Fat32 g
Carbohydrate79 g
Sugar5 g
Dietary Fiber5 g
Protein61 g
Cholesterol230 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Small Bowl
Paper Towel
Large Pan


Prep & Mix Panko

• 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.

Roast Chicken

• 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.

Cook Pasta

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 1⁄2 cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for Step 5.)

Cook Bacon & Spinach

• 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, roughly chop. • 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.

Make Sauce

• Once pasta and bacon are done, melt 1 TBSP butter (2 TBSP for 4 servings) in empty pot used for pasta over medium heat. Add flour and whisk to combine. Add remaining garlic powder and 1 cup reserved pasta cooking water (1 1⁄2 cups for 4); cook, whisking constantly, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until melted and combined.

Toss Pasta

• 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 chicken. Garnish with remaining chives and serve.

Chicken is fully cooked when internal temperature reaches 165º.

Bacon is fully cooked when internal temperature reaches 145º.