One-Skillet Creamy Lemon Chicken & Bacon Fettuccine
with Mushrooms and Spinach
Description
This One-Skillet Creamy Lemon Chicken & Bacon Fettuccine is the ultimate comfort-meets-fresh pasta dish. Juicy pan-seared chicken and crispy bacon are tossed with tender mushrooms, wilted spinach, and silky fettuccine in a lemon-infused cream sauce. The bright citrus cuts through the richness, making every bite balanced, indulgent, and satisfying—all made in one skillet for easy cleanup.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Protein & Pasta
2 large boneless, skinless chicken breasts, sliced thin
6 slices bacon, chopped
250 g (8–9 oz) fettuccine
Vegetables & Aromatics
2 cups mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
1 small onion or shallot, finely chopped
Creamy Lemon Sauce
1 cup heavy cream
¾ cup chicken broth
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
¾ cup freshly grated Parmesan cheese
Seasonings
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika
½ tsp Italian seasoning
Red chili flakes (optional)
For Finishing
1 tbsp olive oil (if needed)
Extra Parmesan & lemon wedges for serving
Instructions
1. Cook the Bacon
Heat a large deep skillet over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon fat in the skillet.
2. Sear the Chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Add chicken to the skillet and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. Sauté the Veggies
In the same skillet, add onion and mushrooms. Cook for 4–5 minutes until soft and lightly browned.
Add garlic and cook for 30 seconds until fragrant.
4. Build the Sauce
Pour in chicken broth, scraping up browned bits from the pan.
Stir in cream, lemon zest, and lemon juice. Bring to a gentle simmer.
5. Cook the Pasta (One-Skillet Style)
Add dry fettuccine directly into the sauce. Gently press it down so it’s mostly submerged.
Cover and cook 10–12 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
6. Bring It All Together
Stir in Parmesan cheese until melted.
Add spinach, chicken, and bacon. Cook 1–2 minutes until spinach wilts and everything is coated in sauce.
7. Taste & Serve
Adjust seasoning with salt, pepper, or more lemon juice.
Serve hot with extra Parmesan and lemon wedges.
Pro Tips
For extra creaminess, add 2–3 tablespoons cream cheese.
Don’t overcook the lemon juice—add more at the end for brightness.
Slice chicken thin for quicker, juicier cooking.
Questions & Answers
Q: Can I use a different pasta?
Yes! Linguine, tagliatelle, or penne work well—just adjust cooking time.
Q: Can I make this lighter?
Absolutely. Use half-and-half instead of heavy cream and turkey bacon instead of regular bacon.
Q: Can I make it ahead of time?
Yes, but it’s best fresh. Reheat gently with a splash of milk or broth to loosen the sauce.
Q: Is this freezer-friendly?
Not ideal—cream sauces can separate when frozen. Refrigeration for up to 3 days is best.
Q: Can I make it gluten-free?
Yes, use gluten-free fettuccine and add a little extra liquid if needed.