Take the classic chicken parmesan to a new level, and try this fabulous dish with a creamy, rich, and delicious alfredo sauce with spinach, mushrooms, and bacon! A perfectly romantic dinner for Valentine’s Day!
One of my all-time favorite dishes just got a makeover, and boy is it a beautiful sight! Though the classic with red sauce wins my heart, it just doesn’t do it for my hubby. Most of the time, red sauce gives him heartburn. So, I decided to go alfredo-style, and it was absolutely fantastic!
The perfect winner winner chicken dinner for Valentine’s Day!
And guess what? Though it does dirty a lot of dishes, it’s actually really easy to make! Anyone can make this! So, spoil the one you love this Friday, and make this new classic!
First, you’ll fry up some bacon, wipe out the pan, and reuse it to sauté some mushrooms in real butter. Try the one I love, Minerva Dairy. Its REAL butter and absolutely wonderful!
Then just add your thawed, chopped spinach that you’ve squeezed dry….
…and sauté it for just a minute with some fresh, minced, garlic. And PLEASE don’t buy that awful jarred stuff. Always use fresh garlic!
Then just add two jars of your favorite alfredo sauce. I used Bertolli’s Alfredo Sauce with Aged Parmesan Cheese, and it wasn’t bad at all for store-bought! My hubby LOVED it!
Then boil up some fettuccine noodles, dry or fresh-frozen, drain them well, and stir them into the sauce.
Then just put a lid on it and set it aside. That part is done.
See? Easy, right?!! You’ve got this!
The rest is just as easy, too. I promise!
Just get out three shallow bowls. (I like to use pie plates.)
In the first one, add the seasoned flour ingredients, and mix it WELL with your fingers.
The second bowl is just 2 beaten eggs (not pictured), and then the third is the dried crumb ingredients that includes a nice amount of grated fresh parmesan cheese.
*DO NOT use that canned stuff, please. Just buy a small wedge and grate it. It’s worth it, and freezes well, too!
So, butterfly your chicken breasts and pound them to just a half of an inch thick, not too thin, and dredge them into the flour, then coat them well with the eggs, then really coat them well with the crumb mixture.
Preheat the oven to 350º, and heat up some frying pans over medium-low heat with a little oil for frying. You can use canola or vegetable oil for this.
Then fry them until golden browned on both sides. This only takes 4 – 5 minutes!
Then place them onto a foil-lined baking sheet with a baking or cooling rack on top.
Top each with a nice big ole handful of shredded mozzarella and provolone blend cheese, and pop them into the oven to finish cooking and melt the cheese. About 13 – 15 minutes depending on how large and thick the chicken is.
While the chicken is finishing up, rewarm the sauce with fettuccine, and plate it.
Also chop the bacon.
When the chicken is done, place it on top of the fettuccine and garnish the tops of the chicken pieces with the chopped bacon.
And that’s all there is to it!
Doesn’t it look DIVINE?!!!
Just wait until you taste it! It really was a most wonderful dish! This Chicken Parmesan Afredo with Spinach, Mushrooms and Bacon has become one of my hubby’s (and mine!) favorite new dishes!
A fantastic and perfectly romantic dish to serve for Valentine’s Day! Enjoy!
- 3 - 4 boneless skinless chicken breasts, trimmed, butterflied, and lightly pounded to 1/2" thick (3 large or 4 small)
- 2 eggs, beaten well
- 3 - 4 cups shredded mozzarella and provolone blend cheese such as Sargento
- 3 - 4 strips crisp-fried peppered bacon
- oil for frying (canola or vegetable oil)
- 1/3 cup AP flour
- 3 Tbl. dry Ranch Dressing and Dip mix
- 1/2 tsp. salt
- 1/4 tsp. each black pepper and garlic powder
- 1 cup italian dry bread crumbs
- 1/3 cup finely grated fresh parmesan cheese
- 1 Tbl. dry Ranch Dressing and Dip mix
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 4 Tbl. Minerva Dairy Butter
- 8 oz. cont. fresh sliced mushrooms
- 2 cloves garlic, finely minced
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 2 (15 oz.) jars alfredo sauce (I used Bertolli)
- half of a 1 lb. box fettuccine noodles
In large deep frying pan, pepper and fry bacon strips, one per chicken breast, until crispy. Set aside between paper towels. Wipe out frying pan.
For Sauce and Noodles: In same pan, add butter and melt over medium-low heat. Add mushrooms and sauté until golden browned. Add garlic and sauté one more minute. Stir in spinach and both jars of sauce. Set aside, covered. Boil noodles according to package directions, drain, and stir noodles into sauce. Recover and set aside.
For Chicken: Add seasoned flour ingredients to a shallow dish, stir well to mix. Add eggs to another shallow dish and beat. In a third shallow dish, add seasoned crumb ingredients, and stir well to mix.
Butterfly trimmed chicken breasts, and pound each until they are a half of an inch thick. (Mostly in the middle to flatten, and a little more pounding on rest.) Dredge all sides well into the seasoned flour, pressing on, lightly shake, then dip into beaten eggs (coating both sides), and then dredge into crumbs, pressing on until completely coated nicely. Set onto a baking sheet.
When all are coated, preheat oven to 350º, and heat another frying pan (or two) with a little oil over medium-low heat. Fry each chicken breast for 4 - 5 minutes per side until deeply golden browned. Place onto a baking rack placed over a foil-lined baking sheet. Top each with a large handful of shredded cheese and bake for 13 - 15 minutes until chicken is done and cheese is melted.
Rewarm sauce and serve chicken over fettuccine. Garnish with chopped bacon.