Use fresh Parmesan Cheese. Note that it is best to use freshly grated parmesan cheese right off of the block so that your sauce isn’t grainy. I do not recommend using the “shaker” style container grated cheese for this recipe.
My cheese clumped up. To avoid cheese clumps, make sure to reduce heat before adding heavy cream and Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
My sauce won’t thicken. The Parmesan will thicken this sauce up. If it isn’t quite thick enough, allow the sauce to stand for 2-3 minutes before serving.
Sauce is too watery. Depending on the chicken your supermarket carries, it may have added liquid. Unfortunately, this liquid will be released during cooking. This is the reason why the dish turns out too watery. I recommend always draining excess liquid after cooking chicken and as long as you discard it, the consistency will be perfect.
Substitutions
Tomatoes. If you don’t like messing around with fresh tomatoes, you can always replace them with a can of diced tomatoes, drained.
Herbs. Prefer fresh herbs? Use fresh herbs, such as basil and oregano instead of the dried herbs.
Bacon. Not a big fan of a regular bacon? If so, you can always replace regular bacon with a turkey bacon.Turkey bacon will be fabulous in this dish!
Spinach. And if you love spinach, by all means, use more than the recipe indicates. It will shrink when cooking anyways! You can also add some basil.
Ingredients
Main Ingredients:
6 bacon strips
2 tablespoons olive oil
1 pound boneless and skinless chicken, (thick in size, such as chicken breasts)
salt and pepper
1 teaspoon garlic powder
1 tablespoon butter
3 garlic cloves, (minced)
4 small tomatoes, (diced)
2 cups spinach
1 ½ teaspoon paprika
1 teaspoon Italian seasoning, (more, if desired)
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
1.5 cup heavy cream
1 cup Parmesan cheese, shredded (more for garnish)
Pasta:
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