Chicken Bacon Alfredo
A classic chicken alfredo recipe with the best addition ever - BACON
Ingredients
- 1½ lb Fettuccini
- 1 lb Bacon cut into ½-inch pieces
For the Chicken
- 1½ lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
- 3 Garlic Cloves minced
- 1 tsp Italian Seasoning
- 1 tsp Parsley plus more for garnish
- 1 tsp Red Pepper Flakes
- 1 tsp Salt
For the Alfredo
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 2 cup Chicken Broth
- 1 cup Heavy Cream
- 1 cup Mozzarella Cheese shredded
- 1 cup Parmesan Cheese shredded
- 1 cup Fresh Spinach chopped
Instructions
- Prepare all of the ingredients. Start water boiling for pasta.
- In a large saute pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 2 tablespoons of bacon grease in pan.
- Reduce heat to medium and add garlic to bacon grease. Stir and cook for 3 minutes. Sprinkle chicken chunks with seasonings and add to garlic. Stir to coat and cook for 10 minutes, stirring frequently.
- Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot, away from heat.
- In a sauce pan over medium heat, add butter, garlic powder and pepper. Once melted, whisk in flour and cook for 2 minutes. Then whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Then add cheese by the handful until fully incorporated. Then stir in spinach. Pour sauce over pasta and toss to coat. Add half of bacon and half of chicken and toss to coat.
- In a shallow bowl, add portion of pasta. Sprinkle with chicken and bacon. Garnish with parmesan and parsley, if desired.
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