Creamy Bacon Chicken Alfredo

This creamy Bacon Chicken Alfredo combines tender chicken, crispy bacon, and a rich homemade Alfredo sauce all wrapped around perfectly cooked fettuccine pasta. It’s a comforting dinner that’s flavorful and satisfying, perfect for any night when you want something indulgent but straightforward to prepare.

I first made this when craving a cozy restaurant-style pasta at home and quickly found it became a family favorite. The crispy bacon adds a smoky contrast that keeps everyone coming back for more.

Ingredients

• Bacon: Four slices thick cut bacon diced small to ensure crispiness and flavor look for good quality bacon without too many additives
• Fettuccine pasta: Sixteen ounces fettuccine pasta cooked al dente for the perfect texture that holds the sauce well
• Salted butter: Six tablespoons salted butter to add richness to the sauce salted butter also balances the flavors nicely
• Garlic: Two cloves garlic minced ensures the sauce has a fragrant and savory base
• Heavy cream: One cup heavy cream gives the Alfredo sauce its signature creamy texture and silkiness
• Black pepper: Half a teaspoon black pepper for mild heat and aromatic background flavor
• Kosher salt: Half a teaspoon kosher salt enhances all the flavors in the dish adjust to taste depending on bacon saltiness
• Cream cheese: Two ounces cream cheese softened to room temperature adds a creamy tang that helps thicken the sauce smoothly
• Parmigiano-Reggiano cheese: One cup grated Parmigiano-Reggiano cheese lends a sharp, nutty flavor that is essential to traditional Alfredo sauce
• Shredded cooked chicken: Four cups shredded cooked chicken like rotisserie for convenience and tender protein
• Reserved pasta water: One cup reserved pasta water to thin out the sauce as needed and help it cling beautifully to the noodles

Step-by-Step Instructions

Sauté the bacon:

In a large deep skillet cook the diced bacon over medium heat for about eight to ten minutes until it becomes crispy. Once cooked use a slotted spoon to transfer it to a paper towel to drain excess fat, but reserve two tablespoons of the bacon grease in the skillet.

Cook the pasta:

While bacon is cooking, boil salted water and cook fettuccine noodles until just al dente. Reserve one and a half cups of the pasta water before draining the noodles. This starchy water will help adjust the sauce consistency later.

Build the sauce base:

In the skillet with the reserved bacon grease, add butter and let it melt completely over medium heat. Add the minced garlic and cook for about thirty seconds until fragrant but not browned.

Create the creamy sauce:

Pour in heavy cream and stir in black pepper and kosher salt. Add softened cream cheese in small chunks and use a spoon or whisk to break it apart and dissolve it evenly in the warm mixture.

Incorporate cheese and cook sauce:

Add Parmigiano-Reggiano cheese while stirring continuously. Allow the sauce to come to a gentle simmer so all the cheese melts smoothly into the cream, creating a thick and silky sauce.

Combine chicken and pasta:

Stir the shredded cooked chicken into the sauce, followed by the drained fettuccine noodles. Toss gently to coat everything well. If the sauce feels too thick, slowly add reserved pasta water one tablespoon at a time until the sauce reaches your desired creaminess.

Serve with bacon and garnish:

Plate the pasta and sprinkle the crispy bacon pieces on top. Add chopped fresh parsley if desired for a pop of color and freshness.

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My favorite part is the bacon cooked slowly to crisp perfection. Once, my son mistook the bacon for candy and refused to share. That moment turned this dish into a “must-have” at family dinners because bacon happiness is truly contagious.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of cream or reserved pasta water to bring back the creamy texture without drying out the pasta.

Ingredient Substitutions

If you want to lighten the dish, swap heavy cream for half and half but expect a thinner sauce. Turkey bacon can be used instead of pork bacon for a leaner option, though the flavor will be milder. Parmesan can be substituted with Pecorino Romano for a sharper, saltier edge.

Serving Suggestions

Serve this dish alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette adds a nice crunch and is perfect for soaking up leftover sauce.

Frequently Asked Questions

→ How do I get the bacon crispy without burning?

Cook bacon over medium heat and stir occasionally. This allows the fat to render evenly, resulting in crispy pieces without burning.

→ What’s the best way to prevent the sauce from breaking?

Keep the heat moderate when adding cream and cheese, and stir constantly to maintain a smooth sauce without curdling.

→ Can I use leftover cooked chicken?

Absolutely. Shredded rotisserie or any cooked chicken works well and absorbs the sauce flavors nicely.

→ Why reserve pasta water before draining?

The starchy pasta water helps loosen the sauce, creating a glossy texture and aiding the sauce cling to the noodles.

→ How can I adjust thickness of the sauce?

Add pasta water in small amounts until the sauce reaches your preferred consistency without becoming runny.