Creamy Garlic Chicken with Bacon Alfredo
Recipe type: Main Course
Total time: 
Serves: 4-6
Tender, juicy chicken with a light breading and a creamy garlic sauce.
  • ½ cup all purpose flour
  • ½ Tbsp salt or seasoning salt
  • 1 tsp pepper
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 4 boneless skinless chicken breasts
  • 3 Tbsp olive oil
  • 3-4 cloves garlic, finely minced or grated
  • 4 slices bacon, chopped
  • 1 Tbsp flour
  • ½ cup chicken broth
  • 1½ cups 2% milk or half-and-half
  • 2 tsp cornstarch
  • 6 oz fresh baby spinach
  • 1 cup freshly grated Parmesan cheese
  • 1 lb / 454 grams farfalle (bowtie) pasta (or your favourite pasta)
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a foil-lined baking sheet and set aside.
  2. In shallow pie plate or baking dish, combine flour, salt and pepper, basil and oregano. Dredge each piece of chicken in the flour mixture, thoroughly coating all sides, pressing flour on with your hands if it's easier.
  3. In large non-stick skillet, heat oil over medium-high heat until oil is shimmering hot. With tongs, place chicken breasts in the hot pan and cook for 2-3 minutes per side (without moving it around as it will affect the crust developing properly), until browned but not cooked through. Remove chicken to prepared baking sheet and place in the preheated oven. Bake for about 15 minutes, until chicken is cooked through. Set aside and tent with foil until pasta and sauce are ready.
  4. While chicken is baking, heat a large pot of water to boil and cook pasta according to package directions.
  5. After removing the chicken from the skillet, wipe out skillet with a paper towel and sauté chopped bacon for about 5 minutes, until almost fully cooked, then add garlic and sauté another minute, stirring constantly. If there's a lot of grease, drain some, but do keep a little around to add flavour to the sauce.
  6. Stir in 1 Tablespoon flour, then add chicken broth to the skillet and bring the mixture to a gentle simmer, whisking regularly, until sauce thickens slightly, 3-4 minutes.
  7. In measuring cup, whisk together milk and cornstarch, then add to the skillet along with the spinach. Bring back to a simmer and cook, stirring occasionally, until spinach is wilted and sauce is slightly thickened, about 4 minutes. Stir in Parmesan cheese and add salt and/or pepper to taste.
  8. When pasta is cooked, drain and return to pot. Toss pasta with half the sauce. Divide pasta over 4 plates, top each plate for a cooked chicken breast, and spoon remaining sauce evenly over top of the chicken. Serve immediately.
The chicken can be prepped up to a day in advance, making it a perfect dinner to prep early in the day to save on prep at dinner time. Coat chicken with flour mixture, place on plate, cover with plastic wrap and refrigerate until needed.
Recipe by Hidden Ponies at