Best Chicken Fettuccine Alfredo With Bacon Recipes

ALFREDO PASTA WITH BACON

Steps:

• Bring a large pot of water to a boil. Salt generously. Add the pasta and cook until al dente. Reserve a mug full (about 1 cup) of the pasta water then drain the pasta. Return the pasta to the pot.
• While the pasta is cooking, cut the bacon into bite-sized pieces. Cook in a large skillet over medium-high heat until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain.
• Add the butter to the bacon grease in the skillet and cook until the butter is melted. Whisk in the flour and cook for a minute or two.
• Slowly whisk in the chicken broth and the cream. Cook for a few minutes, until the sauce has started to thicken up. Add in the Parmesan and stir until melted.
• Pour the Alfredo sauce and the reserved bacon over the pasta in the pot. Stir to coat. If needed, add some of the reserved pasta water to loosen up the sauce.
• Serve topped with chopped parsley, if desired.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN ALFREDO WITH CRISPY BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Let bacon drain on paper towels, reserving drippings in skillet. Chop bacon.
• Sprinkle chicken with pepper and salt; add to skillet, and cook for 3 to 5 minutes per side or until brown. Add broth, cover, and cook for 10 to 15 minutes or until cooked through. Remove chicken, and shred with forks.
• Add onion and garlic to skillet, and cook, stirring occasionally, over medium-high heat for 5 minutes or until tender. Add cream and chicken, and cook for 5 minutes or until slightly thickened. Remove from heat, and stir in cheese and parsley until melted. Add fettuccine and reserved cooking liquid, tossing to combine; sprinkle with bacon.

CHICKEN FETTUCCINE ALFREDO WITH BACON

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. , Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon. , Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

CHICKEN FETTUCCINI ALFREDO

Steps:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

BACON CHICKEN ALFREDO FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove from pan using a slotted spoon. Set in on paper towels to soak up the grease and drain the skillet reserving 3 tablespoons of drippings.
• Season the chicken with salt and pepper. Cook chicken in the bacon drippings over medium high heat until juices run clear.
• Drain fettuccine, stir into skillet with the chicken. Add the Alfredo sauce, spinach, Italian seasoning, and bacon.
• Cook and stir occasionally until heated through.
• Sprinkle with Parmesan cheese.

CHICKEN ALFREDO WITH FETTUCCINE

Steps:

• Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
• Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
• Toss pasta with sauce and serve with extra Parmesan.

FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.