Crispy Parmesan Chicken and Bacon Alfredo Pasta

This indulgent pasta dish brings together two beloved proteins-crispy chicken and smoky bacon-in a luscious homemade Alfredo sauce. The chicken gets a golden panko crust with garlic and butter, while the sauce is enriched with cream cheese, Parmesan and fresh chives. Tossed with al dente spaghetti and wilted spinach, every bite is a comforting delight.

Perfect for a special weeknight dinner or when you’re craving something extra decadent, this recipe is surprisingly straightforward. The chicken roasts in the oven while you cook the pasta and prepare the creamy sauce. A final garnish of chives adds a fresh finish. Serve it up and watch it disappear!

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Ingredients

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. Bring a large pot of salted water to a boil. Lightly oil a baking sheet. Wash and dry the produce. Mince the chives. In a small microwave-safe bowl, melt 1 tablespoon of butter (2 tablespoons for 4 servings) in the microwave, about 30 seconds. Stir in the panko, half of the garlic powder (reserve the rest for later) and a generous drizzle of oil. Season with salt and pepper.
2. Pat the chicken dry with paper towels and season all over with salt and pepper. Place on the prepared baking sheet. Spread a thin layer of sour cream over the tops of the chicken (you may have some leftover). Press the panko mixture onto the coated sides to adhere; no need to coat the undersides. Roast on the middle rack until the crust is golden brown and the chicken is cooked through, 18-22 minutes.
3. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water (2 cups for 4 servings), then drain the pasta. Keep the empty pot handy for later.
4. Meanwhile, heat a large, dry pan over medium-high heat. Add the bacon and cook, turning occasionally and adjusting the heat if it browns too quickly, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Once cool enough to handle, chop into small pieces. Let the pan with bacon fat cool slightly, then carefully add the spinach. Cook over medium heat, stirring, until wilted, 1-2 minutes. Season with salt and pepper. Turn off the heat.
5. Return the empty pasta pot to medium heat. Add the cheese roux concentrate, remaining garlic powder and 1 cup of the reserved pasta cooking water (1½ cups for 4 servings). Whisk to combine and cook until slightly thickened, 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until smooth.
6. Add the drained spaghetti, Parmesan, half of the chives and 2 tablespoons of butter (3 tablespoons for 4 servings) to the pot with the Alfredo sauce. Cook, stirring, until the butter has melted and the pasta is coated in a creamy sauce. Stir in the chopped bacon and wilted spinach. If needed, add more reserved pasta cooking water a splash at a time. Season with salt and pepper to taste.
7. Divide the pasta among plates. Top with the crispy chicken. Garnish with the remaining chives and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well, but you can also use penne or rigatoni.

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 to revive the sauce.

Can I make this dish dairy-free?

This recipe relies on dairy for its creamy texture, but you can try using dairy-free alternatives like vegan cream cheese and butter, though the results may vary.