Go Back
–+ servings
Don Jackson

Chicken Alfredo

Have you ever craved a restaurant-quality pasta dish but thought it was too complicated to make at home? Well, get ready to be pleasantly surprised! This chicken alfredo with bacon recipe is not only delicious but also perfect for cooks of all skill levels. Whether you're a kitchen novice or a seasoned chef, you'll love how quickly this creamy, savory dish comes together.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 lb Barilla fettuccine pasta
  • 2 lg boneless, skinless chicken breasts cut into bite-size pieces
  • 8 oz bacon chopped
  • 2 tbsp olive oil
  • salt to taste
  • freshly ground black pepper to taste
Alfredo Sauce Ingredients
  • 1 cup unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/4 cup whole milk
  • 1/4 tsp nutmeg
Herb Garnish
  • 1/4 cup fresh parsley finely chopped
  • 2 tbsp fresh basil leaves thinly sliced

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Colander
  • 1 Wooden Spoon
  • 1 Tongs
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Garlic Press
  • 1 Cheese Grater

Method
 

Let's Get Cooking!
  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
    1 lb Barilla fettuccine pasta
  2. Crisp up the bacon: While the pasta cooks, fry the chopped bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
    8 oz bacon
  3. Cook the chicken: In the same skillet with bacon fat, add the chicken pieces. Season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
    2 lg boneless, skinless chicken breasts, freshly ground black pepper, salt
  4. Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth.
    2 tbsp olive oil, 1 cup unsalted butter, 4 cloves garlic, 2 cups heavy cream, 1 cup Parmesan cheese, 1/4 cup whole milk
  5. Combine everything: Add the cooked pasta, chicken, and bacon to the skillet with the sauce. Toss everything together until well coated. If the sauce is too thick, add a splash of pasta water to loosen it up.
  6. Serve and enjoy: Divide the pasta among plates, garnish with chopped parsley, and serve immediately.
    1/4 tsp nutmeg, 1/4 cup fresh parsley, 2 tbsp fresh basil leaves
Tips for Success
  1. Multitask like a pro: Start cooking the bacon while your pasta water is coming to a boil. This way, everything will be ready around the same time.
  2. Don't overcook the pasta: Aim for al dente, as the pasta will continue to cook slightly when tossed with the hot sauce.
  3. Grate your own cheese: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Freshly grated Parmesan will give you the smoothest, creamiest result.

Tried this recipe?

Let us know how it was!