Description
Creamy Chicken Alfredo with Bacon
This Creamy Chicken Alfredo is elevated with crispy bacon and fresh herbs, making it a hearty and indulgent meal. Perfect for weeknights or a cozy dinner, this dish will satisfy everyone at the table.
Ingredients
:
For the chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
For the pasta:
12 oz fettuccine or linguine
1/2 cup reserved pasta water
For the Alfredo sauce:
4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
For the toppings:
4 slices crispy bacon, crumbled
Fresh parsley, chopped
Additional Parmesan cheese, for garnish
Instructions
:
Cook the pasta:
Boil the fettuccine in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain. Set aside.
Cook the chicken:
Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat.
Cook the chicken for 5–6 minutes per side, or until golden brown and fully cooked. Remove, let rest for 5 minutes, and slice into strips.
Make the Alfredo sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in heavy cream, bring to a simmer, and whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine the pasta:
Add the cooked pasta to the Alfredo sauce, tossing to coat. If needed, add reserved pasta water for desired consistency.
Assemble and serve:
Plate the pasta and top with sliced chicken. Sprinkle with crispy bacon, fresh parsley, and extra Parmesan cheese for garnish.
This Creamy Chicken Alfredo with Bacon is a comforting and flavorful dish that’s easy to make and sure to impress. Serve with garlic bread or a side salad for a complete meal. Enjoy!
Step-by-Step Guide
1. Begin by boiling a large pot of salted water for the pasta. Once boiling, cook the fettuccine until al dente. Before draining, carefully scoop out 1/2 cup of the starchy pasta water. This is crucial for adjusting sauce consistency later.
2. While the pasta cooks, season the chicken breasts evenly on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook undisturbed for 5-6 minutes per side to achieve a golden crust. Transfer to a plate, tent with foil, and let rest.
3. In the same skillet (do not clean it), reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. This builds flavor in the sauce base.
4. Pour in the heavy cream, stirring to combine with the butter and garlic. Let it come to a gentle simmer. Gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Season with salt and pepper.
5. Add the drained pasta directly to the skillet with the Alfredo sauce. Use tongs to toss thoroughly, coating every strand. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until it reaches a creamy, clinging consistency.
6. Slice the rested chicken into strips. Divide the sauced pasta among plates, top with chicken slices, and finish with crumbled bacon, chopped parsley, and a final sprinkle of Parmesan.
Serving Suggestions
This rich pasta pairs beautifully with simple, fresh sides to balance the meal. Serve with a crisp Caesar salad or a light arugula salad with lemon vinaigrette. Garlic bread or a warm, crusty baguette is perfect for soaking up any extra sauce. For a vegetable side, consider roasted asparagus or steamed broccoli.
How-to Summary
Cook pasta, reserving water. Season and pan-sear chicken until golden and cooked through. In the same pan, make a simple sauce by sautéing garlic in butter, simmering with cream, and whisking in Parmesan. Toss the drained pasta in the sauce, thinning with pasta water if needed. Top with sliced chicken, crispy bacon, and fresh herbs.
Frequently Asked Questions
Can I use pre-cooked or grilled chicken? Absolutely. About 2 cups of shredded or sliced cooked chicken works well. Simply add it to the sauce at the end to warm through.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half. Be careful not to boil vigorously after adding cheese to prevent separation.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the cheese, causing it to separate. Always simmer cream gently and add cheese off the heat or on very low heat, whisking constantly.
Can I prepare any components ahead of time? Yes. Cook the bacon and chicken ahead, and store them separately in the fridge. The sauce is best made fresh, but you can mince garlic and grate cheese in advance.
What’s the best substitute for Parmesan? For a similar salty, umami flavor, use Pecorino Romano. Avoid pre-grated shelf-stable cheese, as it often contains anti-caking agents that can hinder a smooth melt.
Common Mistakes to Avoid
- Using pre-grated Parmesan cheese from a canister, which can lead to a clumpy sauce.
- Boiling the cream sauce aggressively after adding the cheese, causing separation.
- Skipping the step of reserving starchy pasta water, which is the key to a silky, cohesive sauce.
- Overcooking the chicken, resulting in dry, tough meat. Use a meat thermometer to ensure it reaches 165°F internally.
- Crowding the pan when searing the chicken, which steams it instead of creating a flavorful crust.
Conclusion
This Creamy Chicken Alfredo with Bacon transforms classic comfort food into a restaurant-quality meal with minimal effort. By mastering a few key techniques—like properly searing chicken and creating a smooth, emulsified sauce—you can deliver a consistently impressive and deeply satisfying dish. The combination of tender chicken, salty bacon, and rich Parmesan sauce guarantees it will become a regular in your dinner rotation. Enjoy the process and the delicious results!