Description
Chicken Bacon Alfredo Pasta
Ingredients:
For the Pasta:
300g rotini or your favorite pasta
2 cups cooked chicken breast, diced
4 slices cooked bacon, crumbled
For the Alfredo Sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon black pepper
Salt to taste
For Garnish:
Fresh parsley, chopped
Instructions:
1. Cook the Pasta: Boil the pasta in salted water according to the package instructions. Drain and set aside.
2. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, black pepper, and salt, stirring until the sauce thickens.
3. Combine Ingredients: Add the cooked pasta, diced chicken, and crumbled bacon to the skillet. Toss everything together until the pasta is well coated in the Alfredo sauce.
4. Serve: Garnish with freshly chopped parsley and serve warm.
#ChickenBaconPasta #AlfredoComfortFood
Step-by-Step Guide
Follow these detailed steps for a foolproof Chicken Bacon Alfredo Pasta. First, gather all ingredients. Begin by cooking the bacon in a skillet until crispy; remove, crumble, and set aside. Use the same skillet to cook the chicken breast, seasoning it with salt and pepper, then dice it. While the proteins cook, start a large pot of generously salted water for the pasta. Cook the rotini to al dente, reserving 1/2 cup of pasta water before draining. For the sauce, wipe the skillet clean and melt butter over medium-low heat. Add garlic and sauté until fragrant but not browned—about 1 minute. Pour in the heavy cream, bring to a very gentle simmer (do not boil vigorously), then reduce heat to low. Gradually whisk in the Parmesan cheese until fully melted and smooth. Season with pepper and salt. If the sauce is too thick, thin it with a splash of the reserved pasta water. Finally, add the drained pasta, chicken, and most of the bacon to the skillet, tossing to coat thoroughly.
Serving Suggestions
This rich pasta is best served immediately while hot and creamy. Plate it in shallow bowls. For a restaurant-style touch, use tongs to twirl the pasta into a nest, ensuring chicken and bacon pieces are visible on top. The final garnish of fresh parsley adds color and a hint of freshness. Consider serving with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up any extra sauce. For a complete meal, pair with a glass of crisp white wine like Pinot Grigio.
How-to Summary
In short: Cook pasta and reserve water. Cook and prepare bacon and chicken. Make sauce by sautéing garlic in butter, simmering cream, and whisking in Parmesan. Combine all elements in the skillet, using pasta water to adjust consistency. Garnish and serve.
Frequently Asked Questions
Can I use pre-cooked or rotisserie chicken? Absolutely. About 2 cups of shredded rotisserie chicken is a fantastic time-saver. Add it to the sauce just to warm through.
How can I make a lighter Alfredo sauce? Substitute half the heavy cream with whole milk or evaporated milk. The sauce will be less rich but still creamy. Do not use skim milk.
Why did my sauce become grainy or separate? This happens if the heat is too high when adding the cheese, causing it to break. Always use low heat and add grated Parmesan gradually, stirring constantly.
Can I prepare this dish ahead of time? The components can be prepped ahead, but combine just before serving. The sauce thickens as it sits; reheat gently with a little milk or cream.
What’s the best pasta shape for Alfredo? Fettuccine is classic, but rotini, penne, or farfalle work excellently as their shapes hold the creamy sauce well.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté only until fragrant.
- Boiling the cream: A vigorous boil can cause the cream to curdle or the sauce to separate. Maintain a gentle simmer.
- Using pre-grated Parmesan: These bags often contain anti-caking agents that prevent smooth melting. Always grate fresh Parmesan from a block.
- Skipping pasta water: The starchy water is key for helping the sauce adhere to the pasta and adjusting thickness.
- Adding cold chicken/pasta to the sauce: This can cool the sauce down too quickly. Have your components warm before combining.
Conclusion
This Chicken Bacon Alfredo Pasta is the epitome of satisfying comfort food, combining creamy, savory, and salty flavors in one skillet. Mastering the simple technique for a smooth Alfredo sauce opens the door to countless variations. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish that is sure to become a family favorite. Remember to garnish with fresh parsley for a pop of color and enjoy it hot for the best texture and flavor.