White Recipe

Cook bacon

Preheat a large skillet over medium heat. Add bacon in a single layer and cook until crisp, turning occasionally, about 8–12 minutes. Transfer cooked bacon to a paper-towel-lined plate. Reserve 1–2 tablespoons of bacon fat in the skillet, discard the rest or save for another use. Chop half the bacon into bite-sized pieces and reserve the other half for topping if desired.

Season and brown chicken

While bacon cooks, season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1 tablespoon olive oil to the skillet with reserved bacon fat over medium-high heat. Add chicken and cook until golden and cooked through, about 4–6 minutes per side depending on thickness (internal temperature 165°F / 74°C). Remove chicken to a cutting board, let rest 5 minutes, then slice or shred into bite-sized pieces.

Caramelize onions

Wipe skillet if heavily browned and return to medium-low heat. Add 1 tablespoon butter (from sauce ingredients can be used) or a little of the reserved bacon fat. Add thinly sliced onion, 1 teaspoon brown sugar, and a pinch of salt. Cook slowly, stirring occasionally, until deep golden and caramelized, about 15–20 minutes. In the last minute, add 1 teaspoon balsamic vinegar and stir to deglaze; remove onions to a bowl.

Prepare spinach and artichokes

If using frozen spinach, squeeze out excess moisture with a clean towel or cheesecloth. Roughly chop drained spinach if large. Quarter artichoke hearts if whole; if marinated, drain and pat dry. Mince 1 teaspoon garlic and briefly sauté in the skillet over medium heat for 30 seconds, then add spinach and artichokes to warm through and blend flavors, about 2 minutes. Remove and combine with caramelized onions.

Make a roux

Lower heat to medium. In a medium saucepan or the cleaned skillet, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook for 1–2 minutes, stirring constantly, until the raw flour smell is gone but it has not browned (a pale blond roux).

Finish white sauce

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, smoothing lumps. Continue whisking and bring to a gentle simmer (do not boil). Simmer 3–4 minutes until sauce thickens. Stir in 3 tablespoons grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch (1/8 tsp) nutmeg. Taste and adjust seasoning. If sauce is too thick, thin with up to 1/4 cup milk. Keep warm.

Combine sauce with other components

Stir the chopped bacon pieces and sliced/shredded chicken into the warm sauce. Fold in the spinach, artichoke and caramelized onion mixture and 1 cup shredded mozzarella, reserving 1/2 cup mozzarella for topping. Stir gently until evenly distributed and the cheese begins to melt.

Preheat oven to 375°F (190°C). If serving over pasta, toss cooked pasta with a small amount of the sauce first to coat and place in a shallow baking dish. Otherwise, pour the combined sauce mixture into a lightly greased 9x13-inch baking dish.

Sprinkle the remaining 1/2 cup shredded mozzarella and 2 tablespoons Parmesan evenly over the top. Crumble the reserved crisp bacon slices on top for texture and extra bacon flavor.

Bake uncovered until bubbly and the top is golden, about 15–20 minutes. For a browned top, place under the broiler 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped parsley and optional red pepper flakes. Serve hot.