Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/4-inch thick. Season each breast with 1/2 teaspoon salt and a pinch of black pepper.
Heat olive oil over medium heat in a large skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, sautéed spinach, crumbled turkey bacon, remaining salt, pepper, and a pinch of nutmeg. Stir until well combined.
Lay each chicken breast flat and spread an even layer of the spinach and cheese filling over the surface. Starting at the narrow end, carefully roll up the chicken breast, securing the filling inside. Place each roll seam-side down in your baking dish.
In a small saucepan over medium heat, combine the heavy cream, minced garlic, remaining salt, pepper, and nutmeg. Whisk continuously until the sauce thickens slightly, about 5-7 minutes. Remove from heat.
Pour the Alfredo sauce evenly over the chicken roll-ups in the baking dish. Sprinkle extra Parmesan on top if desired. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the top is golden and bubbly.
Let the roll-ups rest for 5 minutes before serving. These pair wonderfully with a crisp green salad or garlic bread for a complete meal.
