Crispy Chicken Bacon Alfredo
Recipe by
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken breast
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
- For the Pasta:
- 8 oz high-protein pasta (chickpea or lentil fettuccine works great)
- 4 slices turkey bacon, cooked and crumbled
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup 2% milk
- 2 cloves garlic, minced
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- Prepare the Chicken: Preheat oven to 400°F. Coat chicken breasts in egg wash, then dip into a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper. Place on a lined baking sheet, spray lightly with olive oil spray, and bake for 20–25 minutes until golden and cooked through. Slice into strips.
- Cook the Pasta: Bring a pot of salted water to boil and cook the high-protein pasta until al dente. Drain and set aside.
- Make the Sauce: In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Lower heat and stir in ricotta, milk, and Parmesan. Whisk until smooth and creamy. Season with salt and pepper.
- Assemble the Dish: Toss cooked pasta in the Alfredo sauce until well coated. Plate pasta, top with sliced crispy chicken, sprinkle with turkey bacon crumbles, and garnish with parsley.
- Serve: Add an extra dusting of Parmesan if desired.
Tips for Meal prep
Keep sauce and pasta stored separately to avoid clumping.
Bake extra chicken breasts to use for salads and wraps.
Reheat sauce on low with a splash of milk to keep it creamy.
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