Chicken Alfredo Recipe

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

Season chicken

While pasta cooks, pat 1 lb diced chicken dry and season with 1 tsp salt and 1 tsp black pepper.

In a large skillet over medium-high heat, add 1 tbsp olive oil. Add 4 slices sliced bacon and cook until crisp, about 5–7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan.

Add the seasoned diced chicken to the hot bacon fat. Sauté until golden and cooked through, 5–7 minutes, stirring occasionally so pieces brown evenly. Remove chicken to a plate and tent with foil.

In the same skillet with remaining bacon fat (add 1 tbsp butter or olive oil if skillet looks dry), add 8 oz sliced mushrooms. Sauté over medium heat until they release moisture and start to brown, about 5 minutes.

Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn’t burn.

Stir in 1 cup diced tomatoes and cook 1–2 minutes just to warm and release some juices. Return the cooked chicken and cooked bacon to the pan and stir to combine. Remove the mixture to a bowl and set aside while you make the sauce.

Lower heat to medium-low. In the same skillet, add 4 tbsp unsalted butter and melt. Pour in 2 cups heavy cream and 1 cup whole milk, stirring to combine and bringing the mixture to a gentle simmer (do not boil).

Stir in 1.5 cups freshly grated Parmesan cheese a little at a time, whisking until smooth and melted. Add 0.75 tsp salt, 0.5 tsp pepper, and 0.5 tsp Italian seasoning (optional). Simmer gently for 3–4 minutes until sauce slightly thickens. If sauce becomes too thick, whisk in reserved pasta water (up to 1 cup) a few tablespoons at a time to reach desired consistency.

Return the chicken, bacon and vegetable mixture to the skillet with the Alfredo sauce. Stir to coat and warm through for 1–2 minutes.

Add drained linguine to the skillet (or toss everything together in the pasta pot). Toss thoroughly to coat the pasta in the sauce and distribute chicken, bacon and mushrooms. If needed, add a splash of reserved pasta water to loosen the sauce so it clings nicely to the linguine.

Divide the pasta among 4 plates (serves 4). Top each portion with a sprinkle of 1/4 cup grated Parmesan (divided) and a scattering of 1 cup fresh basil chiffonade (divided) and the diced tomatoes reserved on top for freshness.

Serve immediately with 4 slices of Parmesan bread warmed according to package instructions or toasted in the oven. Garnish plates with extra basil leaves and additional grated Parmesan if desired.