Crispy Chicken and Bacon Alfredo with Spinach and Parmesan

This indulgent pasta dish brings together two beloved proteins-crispy chicken and smoky bacon-in a luscious homemade Alfredo sauce. The sauce is enriched with cream cheese, sour cream and Parmesan, then brightened with fresh chives and tender spinach. Every bite of spaghetti is coated in creamy goodness, topped with crunchy chicken and crispy bacon bits.

Perfect for a special dinner or when you crave restaurant-quality comfort food at home, this recipe is surprisingly simple to prepare. The chicken cutlets are coated in panko breadcrumbs and pan-fried until golden, while the sauce comes together in the same skillet for maximum flavor. Serve immediately and watch it disappear.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, place chicken cutlets between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt, pepper and garlic powder.
3. Place panko breadcrumbs on a shallow plate. Press chicken cutlets into breadcrumbs to coat both sides.
4. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. In the same skillet, add bacon and cook until crispy. Transfer bacon to a paper towel-lined plate, then crumble when cool.
6. Reduce heat to medium. Add butter to the skillet. Once melted, stir in cream cheese, sour cream and cheese roux concentrate. Whisk until smooth and creamy.
7. Add spinach to the sauce and cook until wilted, about 2 minutes. Stir in Parmesan cheese and half the chives.
8. Add drained spaghetti to the skillet and toss to coat in the sauce, adding reserved pasta water a little at a time if needed for consistency. Season with salt and pepper.
9. Slice chicken. Serve pasta topped with sliced chicken, crumbled bacon and remaining chives.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thin cutlets, then pound to even thickness.

Can I make this gluten-free?

Use gluten-free spaghetti and substitute panko with gluten-free breadcrumbs or almond flour.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.