Creamy Chicken Bacon Alfredo (Print Version)
Fettuccine pasta tossed with homemade alfredo sauce made from butter, heavy cream, and Parmesan, combined with seasoned diced chicken and crispy bacon.
# Ingredients:
→ For the Pasta and Proteins
01 -
1 lb fettuccine pasta
02 -
2 large boneless skinless chicken breasts, diced
03 -
5 slices bacon, cut into small pieces
→ For Seasoning the Chicken
04 -
2 teaspoons onion powder
05 -
2 teaspoons garlic powder
06 -
1 teaspoon Cajun seasoning
07 -
1 teaspoon paprika
08 -
Black pepper to taste
→ For the Alfredo Sauce
09 -
5 tablespoons butter
10 -
2 cups heavy whipping cream
11 -
2 cups Parmesan cheese, shredded
# Instructions:
01 -
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium-high heat, add the bacon pieces and cook until crispy. Remove the bacon and set aside on a paper towel. Drain off most of the bacon grease, leaving just a few tablespoons in the skillet for flavor.
03 -
Add the diced chicken to the skillet with the bacon grease. Season with garlic powder, onion powder, Cajun seasoning, paprika, and black pepper. Cook for 6 to 8 minutes until the chicken is fully cooked and no longer pink. Remove from the skillet and set aside.
04 -
Reduce the heat to low and add the butter to the skillet. Once melted, pour in the heavy whipping cream and whisk until the butter is fully combined. Bring to a low simmer - don't let it boil or the cream might separate.
05 -
Add the shredded Parmesan cheese to the cream mixture and stir constantly until the mixture is creamy and smooth. The cheese should melt right in.
06 -
Add the drained cooked pasta to the skillet with the alfredo sauce and toss gently to coat. Add the cooked chicken and crispy bacon back into the skillet and stir everything together until well combined.
07 -
Serve this creamy, comforting Chicken Bacon Alfredo hot right from the skillet. It's restaurant-quality goodness!
# Notes:
01 -
Cooking the pasta al dente means it stays a bit firm and won't get mushy when tossed with the sauce.
02 -
The bacon grease left in the skillet adds incredible flavor to the chicken - don't skip it!
03 -
Keep the heat low when making the alfredo sauce to prevent the cream from breaking or separating.
04 -
Freshly grated Parmesan cheese melts much better than pre-grated, so freshly grate if you can.
05 -
The Cajun seasoning adds a nice kick without making it spicy - adjust to your preference.
06 -
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of cream if needed.