Bacon Chicken Alfredo Dinner (Printer-Friendly)
A creamy, savory dish featuring tender chicken, crispy bacon, and fettuccine in a smooth Alfredo sauce.
# The Ingredients You'll Need:
→ Pasta and Protein
01 -
4 slices thick-cut bacon, small diced
02 -
16 oz fettuccine noodles, cooked al dente
03 -
4 cups shredded cooked chicken (rotisserie preferred)
→ Sauce Components
04 -
6 tbsp salted butter
05 -
2 cloves garlic, minced
06 -
1 cup heavy cream
07 -
2 oz cream cheese, softened to room temperature
08 -
1 cup grated Parmigiano-Reggiano cheese
09 -
½ tsp black pepper
10 -
½ tsp kosher salt
11 -
1 cup reserved pasta water
# Step-by-Step Instructions:
01 -
In a large deep skillet, cook the diced bacon over medium heat until crispy, approximately 8 to 10 minutes. Drain cooked bacon on paper towels and set aside.
02 -
Cook fettuccine noodles until al dente according to package instructions. Reserve 1½ cups of pasta water and drain the noodles. Set aside.
03 -
Reserve 2 tablespoons of bacon grease in the skillet, discard remaining grease. Add the butter to the skillet and melt over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
04 -
Stir in heavy cream, black pepper, and kosher salt into the melted butter and garlic mixture until well combined.
05 -
Add cream cheese to the skillet and break it apart with a spatula until fully melted and incorporated into the sauce base.
06 -
Stir in the grated Parmigiano-Reggiano cheese and allow the sauce to come to a gentle simmer, stirring continuously.
07 -
Add shredded cooked chicken followed by the cooked fettuccine noodles into the skillet. Toss well to evenly coat with sauce.
08 -
If sauce appears too thick, add reserved pasta water incrementally until desired saucy consistency is reached.
09 -
Plate the pasta mixture and top with crispy bacon pieces. Optionally garnish with chopped parsley and serve immediately.
# Extra Tips:
01 -
Reserving pasta water is crucial for adjusting sauce thickness and achieving a creamy texture.