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Savoring the rich, creamy goodness of a classic Alfredo sauce intertwined with tender chicken and crispy bacon is an experience that elevates comfort food to a whole new level. There’s something undeniably magical about the harmonious blend of flavors in a dish that feels utterly luxurious.
Table of Contents:
- Table of Contents:
- Why You’ll Love This Recipe
- Ingredients for Chicken Bacon Alfredo Pasta
- Tips & FAQs
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe
One of the best reasons I have is that it’s made in one pot! The combination of smoky bacon, tender chicken, and creamy Alfredo sauce creates a symphony of flavors that complement each other perfectly. It’s a balance of savory, rich, and comforting tastes. Because of this recipe’s simplicity, It allows individuals, whether seasoned chefs or beginners, to create a restaurant-quality meal right in their own kitchen. My recipe is also versatile. Whether you want to add extra veggies, switch up the protein, or play with different pasta shapes, it’s adaptable to personal tastes. The creamy, hearty nature of Chicken Bacon Alfredo ensures that it leaves your family feeling truly satisfied and content after enjoying a meal that’s both comforting and delicious.
Ingredients for Chicken Bacon Alfredo Pasta
- Fettuccine: My go-to noodle for alfredo sauce! It’s a wide noodle that attaches to cream sauces like a dream. You can choose to use rigatoni, penne, or even linguine.
- Thick-Cut Bacon: My favorite bacon to use. It offers a great texture since it’s a thicker cut. You can use center cut or regular sliced bacon!
- Chicken Breasts: It can’t be a chicken recipe without chicken! You can use boneless chicken thighs if you wish.
- Garlic: It’s not a pasta recipe without garlic! It’s also an essential part of an alfredo sauce (americanized, at least).
- Heavy Cream: The creamy comfort element to the Alfredo sauce. If you opt for whole milk, it will be thinner, so keep that in mind.
- Chicken Broth: The liquid to flavor the dish and also cook the pasta with.
- Grated Parmesan Cheese: The MUST for alfredo sauce. However, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used. Just be sure to grate it. I would not recommend using shelf-stable cheese. Use real cheese that is refrigerated.
- Salt, Pepper, Italian Seasoning: Gotta season every dish! The Italian seasoning is used for the chicken.
- Fresh Parsley, for garnish
Tips & FAQs
- Storage: Allow to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. I would not recommend freezing this, as it will cause the sauce to separate.
- Reheating: Due to the grease from the bacon, the sauce will separate, resulting in an oily pasta rather than creamy. To fix this, reheat with some milk or cream to revive the creaminess.
- Variations:
- Add in spinach or broccoli for a fibrous component. Zucchini, cauliflower or asparagus are good options as well. Mushrooms also go well with this, as do green beans or peppers.
- You can use whole or 2% milk instead of heavy cream, but you must adjust how you make this recipe. When you boil the noodles in chicken broth, you will also need to add the milk to the broth. You will also need to adjust the measurement to 2 cups of milk.
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Recipe:
Chicken Bacon Alfredo Pasta
Ingredients
- 12 oz fettuccine
- 8 slices thick-cut bacon
- 3 chicken breasts, cubed into 1-inch cubes (about 1 1/2 lb)
- 2 tsp Italian seasoning
- 4 garlic cloves, minced
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1 1/2 cups parmesan grated cheese
- Salt & pepper, to taste
- Fresh parsley, for garnish
- Freshly ground black pepper, for garnish
Instructions
- In a large heavy-bottomed pot, large skillet, or Dutch oven, fry the bacon over medium-low heat. Transfer them to a paper-lined plate to catch the excess grease. Reserve 2 tbsp of the grease and discard the rest. Do not wipe out the skillet!
- Season the chicken with salt, pepper, and Italian seasoning. Turn the heat up to medium and add the reserved bacon grease back to the pan. Cook the chicken in the bacon grease until golden brown, gently scraping up the browned bits, about 5-10 minutes. Remove the chicken from the skillet and set it aside on a separate plate.
- Add the garlic to the skillet and cook for 30 seconds until aromatic, constantly stirring. Add in the pasta, spreading it into an even layer; pour in chicken broth. Simmer until pasta is al dente, 10-12 minutes, stirring occasionally to prevent the pasta from clumping while cooking. Add the chicken back to the skillet. Pour in heavy cream and bring to a gentle simmer for about 5 minutes.
- Slowly add in parmesan cheese while stirring it into the pasta. Add in half of the bacon and stir. Serve with remaining bacon and fresh chopped parsley & fresh ground black pepper.
Notes
Storage: Allow to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. I would not recommend freezing this, as it will cause the sauce to separate.
- Reheating: Due to the grease from the bacon, the sauce will separate, resulting in an oily pasta rather than creamy. To fix this, reheat with some milk or cream to revive the creaminess.
Variations:
- Add in spinach or broccoli for a fibrous component. Zucchini, cauliflower, or asparagus are good options as well. Mushrooms also go well with this, as do green beans or peppers.
- You can use whole or 2% milk instead of heavy cream, but you must adjust how you make this recipe. When you boil the noodles in chicken broth, you will also need to add the milk to the broth. You will also need to adjust the measurement to 2 cups of milk.
Nutrition Facts
Calories
1195.08Fat (grams)
79.09 gSat. Fat (grams)
38.24 gCarbs (grams)
67.72 gFiber (grams)
3.28 gSugar (grams)
5.35 gProtein (grams)
74.49 gSodium (milligrams)
1886.74 mgCholesterol (grams)
357.32 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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