Chicken Bacon Alfredo Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cook bacon

While pasta cooks, heat a large skillet over medium heat. Add 6 slices thick-cut bacon and cook until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain, then chop or crumble when cool.

Cook chicken

Pat 1 lb chicken breasts dry, season lightly with salt and pepper. Wipe out most of the bacon fat from the skillet leaving about 1 tablespoon (or use olive oil if needed). Add 1 tbsp olive oil and heat over medium-high. Add chicken and cook 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips.

In the same skillet used for chicken (wipe if burnt bits), melt 4 tbs unsalted butter over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 30 seconds to 1 minute, taking care not to brown the garlic.

Sprinkle 1 tbs all-purpose flour over the butter and garlic and whisk continuously for 1 minute to cook the flour and form a light roux.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring mixture to a gentle simmer over medium-low heat, whisking occasionally, and allow it to thicken slightly, about 3–5 minutes.

Stir in 1 cup freshly grated Parmesan cheese, 1 tsp salt, 1 tsp black pepper, and a pinch of ground nutmeg. Continue stirring until cheese melts and sauce is smooth. Taste and adjust seasoning as needed. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a little at a time until desired consistency is reached.

Add 4 cups fresh baby spinach and the thinly sliced half red onion to the sauce and cook for 1–2 minutes until spinach wilts and onion softens slightly. If you prefer the onion more tender, cook an extra 1–2 minutes.

Add the drained pasta and sliced chicken to the skillet with the Alfredo sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce so it coats the pasta evenly (start with 1/4 cup).

Stir in the chopped/crumbled bacon and 1 cup shredded mozzarella, allowing mozzarella to melt into the sauce. If you want a bubbly top, transfer to an oven-safe dish and broil for 2–3 minutes until the mozzarella browns lightly (optional).

Finish with 1 tsp lemon juice (optional) and sprinkle 1/4 tsp red pepper flakes if using. Toss gently to combine.

Divide into 4 servings. Serve immediately with extra grated Parmesan and freshly ground black pepper on the side.