Description
A creamy and spicy version of classic Alfredo pasta featuring tender chicken and crispy bacon.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb boneless chicken breast, cut into strips
- 4 slices bacon, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Boil a large pot of salted water and cook fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken strips, season with salt, pepper, and half the red pepper flakes, and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add chopped bacon and cook until crispy. Remove bacon and drain on paper towels, leaving the bacon fat in the skillet.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and smooth. Add the remaining red pepper flakes for spice.
- Return the cooked chicken and bacon to the skillet. Toss with the sauce and cooked pasta until well coated.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For a milder version, reduce the amount of red pepper flakes. Ensure chicken is fully cooked to avoid food safety issues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 40g
- Carbohydrates: 45g
- Protein: 35g