Description
Creamy Chicken Bacon Alfredo Pasta
Ingredients:
250g rotini or fusilli pasta
2 chicken breasts, cut into strips
4 slices bacon, cooked and crumbled
2 tbsp olive oil
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped
Instructions:
Cook pasta according to package instructions, drain, and set aside. In a pan, heat olive oil over medium heat. Season chicken with salt, black pepper, and Italian seasoning, then cook for 5-7 minutes until golden and fully cooked. Remove and set aside. In the same pan, add minced garlic and cook for 30 seconds. Pour in heavy cream, Parmesan cheese, and red pepper flakes, stirring until smooth. Return pasta, chicken, and crumbled bacon to the pan, tossing to coat evenly. Let simmer for 2 minutes. Garnish with fresh parsley and serve hot. Enjoy!
Step-by-Step Guide
Follow these detailed steps for a foolproof Alfredo. First, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/4 cup of pasta water before draining. While the pasta cooks, pat the chicken strips dry and season generously. In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer, cooking undisturbed for 5-6 minutes per side until deeply golden and cooked through. Transfer to a plate. Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant but not browned. Immediately pour in the heavy cream, using a whisk to scrape up any browned bits from the pan. Let it warm gently for 2 minutes. Gradually whisk in the grated Parmesan until the sauce is smooth and slightly thickened. If the sauce is too thick, incorporate the reserved pasta water a tablespoon at a time.
Serving Suggestions
This rich pasta is best served immediately. Plate it in shallow bowls for maximum sauciness. A simple side salad with a sharp vinaigrette cuts through the creaminess perfectly. For vegetables, consider serving with steamed broccoli or roasted asparagus. To elevate the presentation, offer extra grated Parmesan, red pepper flakes, and a final drizzle of high-quality olive oil at the table. Garlic bread is a classic, non-negotiable accompaniment for soaking up every last bit of sauce.
How-to Summary
Boil pasta, reserve water. Season and pan-sear chicken until golden. Sauté garlic briefly in the same pan. Create sauce by warming cream and whisking in Parmesan. Combine drained pasta, cooked chicken, crumbled bacon, and sauce in the skillet. Toss everything together, simmer briefly, garnish with parsley, and serve hot.
Frequently Asked Questions
Can I use milk instead of heavy cream? No, milk will not provide the necessary fat content and will likely curdle when heated with the acid in the Parmesan. For a lighter option, half-and-half is a better substitute, though the sauce will be less rich.
How do I prevent the sauce from becoming grainy? Graininess occurs if the cheese is added to boiling liquid or overheated. Always add Parmesan to warm, not boiling, cream off direct heat and stir just until melted.
Can I make this ahead of time? The components can be prepped ahead, but assemble just before serving. The sauce can thicken and separate upon reheating. Store chicken, bacon, cooked pasta, and sauce separately in the fridge for up to 2 days.
What’s the best way to reheat leftovers? Gently reheat in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Microwave reheating often causes the sauce to break.
Can I use pre-grated Parmesan cheese? It’s not recommended. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into a silky sauce. Always grate a block of Parmesan yourself for best results.
Common Mistakes to Avoid
- Overcooking the garlic, which makes it bitter. Sauté just until fragrant.
- Adding cheese to a boiling sauce, causing it to clump.
- Using cold chicken straight from the fridge, which steams instead of sears. Let it come closer to room temperature first.
- Skipping the step of reserving pasta water. The starchy water is key for adjusting sauce consistency.
- Overcrowding the pan when cooking the chicken, leading to steaming instead of a proper sear.
Conclusion
This Creamy Chicken Bacon Alfredo Pasta is a decadent, restaurant-quality meal achievable in your own kitchen. By following the detailed steps and avoiding common pitfalls, you’ll create a perfectly silky sauce that clings to every noodle, packed with savory chicken and smoky bacon. It’s a comforting, crowd-pleasing dish perfect for a special weeknight dinner or impressing guests. Remember, quality ingredients like fresh Parmesan and properly seared chicken make all the difference. Enjoy your creation!