BACON MUSHROOM CHICKEN ALFREDO
Bacon Mushroom Chicken Alfredo Recipe - creamy pasta that couldn't be easier to make! Bacon, mushrooms, chicken and garlicky Parmesan Alfredo sauce with fettuccine will make it your new favorite.Recipe: Crunchy Creamy Sweet blog original
Provided by Anna
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta according to instructions on the package. Drain, keep warm.
- In a large deep pan, cook bacon until crispy. Remove onto a paper towel lined plate. Drain most of the bacon grease from pan. Add one tablespoon of butter and one tablespoon of olive oil. Add garlic and cook for about 1 minute, stirring often.
- Add chicken pieces, salt and pepper. Cook until chicken is no longer pink, about 7 to 9 minutes. Stir often, keep loosely covered most of the time.
- Add mushrooms to chicken in pan. Cook until soft, stirring often. Add chicken bouillion cube and water. Stir until cube dissolves.
- In a medium mixing bowl, whisk together half and half, cornstarch, Parmesan and oregano. Whisk well. Add to pan. Bring to boil, lower the heat to simmer and cook for 5 minutes or until the sauce thickens.
- Crumble or chop bacon. Add pasta and bacon and stir to coat with sauce.Serve garnished with fresh parsley.
Nutrition Facts : Calories 834 kcal, Carbohydrate 51 g, Protein 65 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 265 mg, Sodium 886 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN FETTUCCINE ALFREDO WITH BACON
"This is a family-favorite recipe, and one of the best things about it is that you only need two pans. My son does the dishes, so the less for him to clean, the happier he is!" Sandy Schmitzer - Swartz Creek, MI
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 441 calories, Fat 14g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 380mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
BAKED CHICKEN ALFREDO PASTA WITH BACON
Baked Chicken Alfredo Pasta with Bacon is a delicious dinner recipe loaded with bow tie pasta, shredded chicken and crumbled bacon all in a creamy garlic Parmesan sauce and baked with mozzarella on top.
Provided by Erin
Categories Dinner Recipes
Time 42m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Dump water and heavy cream into a large pot.
- Bring to a boil.
- Once the liquid is boiling add the bow tie noodles to the pot and stir until they are completely submerged in the liquid.
- Place a lid in the pot and reduce the heat to medium-low.
- Leave the pasta to continue cooking, stirring occasionally, for 12 minutes.
- After 12 minutes, remove the lid and stir the pasta well.
- Add the salt, pepper, garlic puree and onion powder to the pot and stir well.
- Add the shredded chicken and 1/2 cup of the bacon bits to the pot and stir well.
- Add the shredded Parmesan cheese to the pot and stir just until the cheese is melted.
- Dump the pasta into a greased 9 x 13 inch baking dish and spread it out evenly.
- Sprinkle the shredded mozzarella cheese on top of the pasta.
- Sprinkle the remaining 1/4 cup of bacon bits on top of the cheese.
- Place the dish in the oven and bake the pasta until the cheese on top is completely melted and just starting to brown. 10-12 minutes.
- Remove the dish from the oven and let the pasta sit for a couple minutes before serving.
- Enjoy!
CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)
A recipe that I thought sounded delicious from Paula Deen's Comfort Food Magazine. Posting for safe keeping. Update 10/17/2013: Made this for DH and myself, so I made 1/3 of the recipe, but still made 2 pieces of bacon (will even make more next time) and I added some additional heavy cream as we like it creamy. We loved the addition of the bacon, onion and garlic to the normal Chicken Alfredo, DH even went back for seconds.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
- Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
- Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
- Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
SKINNY ONE POT CHICKEN BACON FETTUCCINE ALFREDO
ONE POT Fettuccine Alfredo with Chicken and Bacon! NO HEAVY CREAM, butter or flour. Only one pot to wash up, with the pasta being cooked right IN the pot!
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Fry the bacon in a large saucepan or pot over medium-high heat until crispy.
- Add the chicken and sauté until cooked through. Add the garlic and fry until fragrant (about 2 minutes). Season with, salt and pepper.
- Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta.
- Stir occasionally for 5-6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 7 minutes).
- Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed.
- Serve with extra pepper and parmesan cheese, if desired.
Nutrition Facts : Calories 512 kcal, Carbohydrate 63 g, Protein 40 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 326 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
CHICKEN ALFREDO WITH CRISPY BACON
Makes 6 to 8 servings
Number Of Ingredients 11
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.
ALFREDO PASTA WITH BACON
A decadent dinner recipe, this Alfredo Pasta with Bacon would be the perfect meal for a special night in. It tastes as good as eating out!
Provided by Deborah Harroun
Categories Main Dish
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 700 calories, Sugar 2 g, Sodium 591 mg, Fat 55 g, SaturatedFat 30 g, UnsaturatedFat 12 g, TransFat 0 g, Carbohydrate 36 g, Fiber 2 g, Protein 18 g, Cholesterol 156 mg
BACON CHICKEN ALFREDO FETTUCCINE
Very rich and tasty meal, but also easy because it uses ready-made ingredients. It's not a fussy meal for busy night. My favorite Alfredo sauce has also added mushrooms in it for extra flavor that goes great together with bacon. Time for prep and cooking is quesstimated.
Provided by Asha1126
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 712.1, Fat 39.8, SaturatedFat 12.9, Cholesterol 172.9, Sodium 955.5, Carbohydrate 45.7, Fiber 1.4, Sugar 0.3, Protein 41.1
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
- Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
- Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
- Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
- Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
- Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
- To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
CHICKEN ALFREDO BACON PENNE PASTA
Pasta dishes are typically easy to throw together and are an easy dinner to make. This recipe for Chicken Alfredo Bacon Penne is no exception!
Provided by Lyne
Categories Main Course
Time 30m
Number Of Ingredients 5
Steps:
- In a large pot boil water
- Once water is boiling add in the pasta
- While the pasta is cooking, in the small pot add a little bit of water and add the peas.
- Cook the chicken in the skillet to your liking and set aside
- Add 5 bacon pieces to the same skillet and cook to your liking
- Once pasta is cooked, drain and set into the large bowl.
- Drain the peas and pour into the bowl with the noodles
- Shred your chicken in a food processor or by cutting in small pieces and put into the bowl with the noodles.
- Chop up the bacon and put bacon into the same bowl.
- Add your Alfredo sauce and toss until sauce is well incorporated into the pasta. Cook for a few minutes to heat up the pasta meal.
- Serve and enjoy!
- Shred your chicken in a food processor or by cutting in small pieces and put into the bowl with the noodles.
Nutrition Facts : ServingSize 6 people, Carbohydrate 70 g, Protein 35 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 110 mg, Sodium 721 mg, Fiber 6 g, Sugar 7 g, Calories 636 kcal
PENNE CHICKEN ALFREDO WITH SMOKED BACON
Make a delicious meal with this Penne Chicken Alfredo with Smoked Bacon!
Provided by Kristy Still
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Begin by preparing the pasta as instructed on the package.
- While the pasta is being prepared, cook the bacon in your preferred method. Note: I place it on a greased baking sheet and put it in a cold oven, heat up the oven to 400* and cook until done.
- Once the pasta is draining, place the cream cheese in the pot used for the pasta along with the milk and garlic salt. Let this warm up and stir until the cheese has melted.
- Add the pasta bake into the pot and stir well.
- Chop about 8 slices of bacon into smaller pieces and add both the bacon and the chicken into the pasta.
- Mix well and add additional garlic salt to preferred taste.
- Garnish with parsley and serve.
Nutrition Facts : ServingSize 6 Servings
CHICKEN FETTUCCINE ALFREDO
This chicken fettuccine alfredo is a delicious and favorite Italian pasta recipe that can be made right in your own kitchen. Loaded with deliciously seasoned chicken breasts, fettuccine pasta in a creamy alfredo sauce that is easy to make and tastes amazing.
Provided by Deliciously Seasoned
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- Drain, rinse with cold water and set aside.
- Using a large pan or skillet, melt 2 tbsp butter over medium heat.
- Add chicken and sprinkle with Italian seasoning, garlic salt, pepper and slap ya mama. Stir.
- Cook chicken until almost thoroughly cooked, then add onions and mushrooms.
- Continue cooking until chicken is no longer pink and onions and mushrooms are tender.
- Add remaining butter and garlic. Saute for 2 additional minutes, stirring frequently.
- Pour in heavy cream, stir, lower heat and simmer.
- Add ½ of the Parmesan cheese and all of the cream cheese. Constantly whisk until cheese is fully incorporated.
- Add the remaining Parmesan and whisk continuously until the cheese is fully melted and mixed well.
- Reduce heat and let simmer for 10 minutes stirring occasionally.
- Add fettuccine pasta to the sauce mixture and stir.
- Serve immediately.
BACON CHICKEN ALFREDO
"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 699 calories, Fat 38g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1329mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
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