Fettuccine noodles in creamy alfredo sauce with parmesan-crusted chicken, smoky bacon, spinach and broccoli, topped with fresh herbs and parmesan.

In a large pot, bring salted water to a boil. Add fettuccine noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

Season chicken breasts with salt and black pepper. Dredge in half of the parmesan cheese. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing.

Prepare the Chicken

In the same skillet, add bacon slices and cook until crispy. Remove bacon and drain on paper towels. Chop into pieces.

Cook the Bacon

In the skillet, add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Add the remaining parmesan cheese and stir until melted and creamy. Season with salt and black pepper.

Make the Alfredo Sauce

Add spinach and broccoli florets to the sauce. Cook until spinach wilts and broccoli is tender, about 3-4 minutes. Stir in the cooked fettuccine until well coated in the sauce.

Add Veggies and Combine

Plate the fettuccine alfredo topped with sliced chicken, crispy bacon pieces, and fresh parsley. Serve immediately.

crispy chicken bacon alfredo

Recipe information

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