Creamy Chicken Bacon Alfredo (Printable Version)
# What You'll Need:
→ Proteins
01 -
500 grams boneless skinless chicken breasts, diced
02 -
150 grams bacon, chopped
→ Seasonings
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon Cajun seasoning
06 -
1 teaspoon smoked paprika
07 -
0.5 teaspoon freshly ground black pepper
→ Sauce Ingredients
08 -
30 grams unsalted butter
09 -
240 milliliters heavy whipping cream
10 -
100 grams freshly grated Parmesan cheese
→ Pasta
11 -
400 grams fettuccine pasta
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Drain and reserve a small amount of pasta water.
02 -
In a large skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Leave 2 to 3 tablespoons of bacon fat in the skillet.
03 -
Add diced chicken to the skillet with bacon fat. Season evenly with garlic powder, onion powder, Cajun seasoning, smoked paprika, and black pepper. Cook over medium-high heat for 6 to 8 minutes until golden brown and internal temperature reaches 74°C. Remove chicken and set aside.
04 -
Reduce heat to medium-low. Add unsalted butter to the skillet and melt completely. Pour in heavy cream and whisk continuously until butter is incorporated. Bring sauce to a gentle simmer then stir in Parmesan cheese until melted and sauce is smooth.
05 -
Add cooked fettuccine to the Alfredo sauce, tossing to coat evenly. Return chicken and crispy bacon to the skillet and stir gently to combine all ingredients. Add reserved pasta water as needed to adjust sauce consistency. Serve immediately.
# Helpful Notes:
01 -
Maintain low heat while simmering sauce to prevent curdling and ensure a velvety texture.
02 -
Reserve pasta water to adjust sauce thickness and improve adhesion to noodles.
03 -
Pre-cooked rotisserie chicken can be used but seasoning adjustments may be necessary to retain flavor.