Cheddar Bacon Chicken Alfredo
A creamy and indulgent dish featuring fettuccine pasta coated in a rich Alfredo sauce, topped with crispy bacon and tender chicken, making it perfect for family dinners or entertaining guests.
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 2 cups cooked chicken, diced Grilled or rotisserie chicken works well.
- 4 slices bacon, cooked and crumbled Cook until crispy for the best texture.
- 2 cups heavy cream For a lighter version, substitute with half-and-half.
- 1 cup shredded cheddar cheese Use freshly shredded for better melting.
- 1/2 cup grated Parmesan cheese Freshly grated is recommended.
- 3 cloves garlic, minced Adjust according to taste.
- to taste salt and pepper
- to garnish chopped parsley Adds color and freshness.
Instructions
Preparation
- Gather all your ingredients. Dice the cooked chicken, chop the parsley, and cook the bacon until crispy.
Cooking the Pasta
- In a large pot, boil water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Cooking the Bacon
- In a large skillet over medium heat, cook the bacon until crispy. Remove from skillet and crumble.
Sautéing Garlic
- In the same skillet, add minced garlic to the bacon fat and sauté until fragrant, about 1-2 minutes.
Making the Sauce
- Pour in the heavy cream and bring to a gentle simmer. Add cheddar and Parmesan cheese, stirring until melted and smooth.
Combining Ingredients
- Stir in the diced chicken and crumbled bacon until mixed thoroughly.
Seasoning
- Season with salt and pepper to taste.
Tossing the Pasta
- Add the fettuccine to the skillet and toss until fully coated. If too thick, adjust consistency with reserved pasta water.
Plating
- Spoon onto plates or into bowls, best served hot.
Garnishing
- Finish with a sprinkle of chopped parsley for a pop of color.
Notes
To store, allow it to cool and transfer to an airtight container, refrigerate for up to 4 days. Reheat with a splash of milk or cream if necessary.