Crispy Chicken and Bacon Alfredo with Spinach and Parmesan

This indulgent pasta dish combines crispy chicken cutlets and smoky bacon with a rich, homemade Alfredo sauce. Tossed with al dente spaghetti, fresh spinach and chives, every bite is creamy, savory and satisfying.

Perfect for a cozy dinner, this recipe comes together in under an hour using simple ingredients. The crispy panko-crusted chicken adds a delightful crunch, while the creamy Parmesan sauce coats every strand of pasta.

Log in to save recipes and build weekly shopping lists.

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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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 thickness (about 1/2 inch). Season both sides with salt, pepper and half the garlic powder.
3. Place panko breadcrumbs on a plate. Press chicken cutlets into panko to coat evenly on both sides.
4. In a large skillet, cook bacon over medium heat until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet.
5. Add panko-crusted chicken to the same skillet over medium-high heat. Cook until golden and crispy, about 3-4 minutes per side, until internal temperature reaches 165°F. Remove chicken and let rest.
6. Reduce heat to medium. Add cream cheese, sour cream, cheese roux concentrate and remaining garlic powder to the skillet. Whisk until smooth and bubbling, about 1 minute.
7. Add spinach and cook, stirring, until wilted, about 2 minutes. Stir in Parmesan cheese until melted.
8. Add cooked spaghetti to the skillet and toss to coat in the sauce, adding reserved pasta water a little at a time if needed for consistency.
9. Slice chicken and crumble bacon. Serve pasta topped with chicken, bacon and chopped chives.
10. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, fettuccine, linguine or penne work well with this creamy sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to refresh the sauce.

Can I make this without bacon?

Absolutely. Omit the bacon and use olive oil or butter to cook the chicken. The dish will still be delicious.