Velvety Alfredo Fettuccine with Juicy Chicken, Crispy Bacon, Spinach, and Parmesan Shavings
Description:
Indulge in a rich, creamy Alfredo pasta that’s anything but ordinary. Tender fettuccine noodles are coated in a velvety Parmesan cream sauce, topped with juicy pan-seared chicken, crispy golden bacon, and vibrant fresh spinach. Each bite is enhanced by the nutty, savory notes of freshly shaved Parmesan. This dish is perfect for a luxurious weeknight dinner or an impressive weekend meal for guests.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Chicken:
2 large chicken breasts, boneless and skinless
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and black pepper, to taste
1 tbsp olive oil
For the Bacon:
6 slices of bacon
Optional: 1 tsp maple syrup (for a slightly sweet glaze)
For the Pasta:
12 oz fettuccine pasta
3 cups fresh spinach
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Pinch of nutmeg (optional, for depth of flavor)
Garnish:
Parmesan shavings
Freshly ground black pepper
Optional: chopped fresh parsley
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Add fettuccine and cook according to package instructions until al dente.
Reserve ½ cup of pasta water and drain the rest. Set aside.
2. Cook the Bacon:
In a large skillet over medium heat, cook the bacon until crispy, about 5–7 minutes.
Transfer to a paper towel-lined plate to drain excess grease.
Crumble or chop into bite-sized pieces.
3. Cook the Chicken:
Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken 5–7 minutes per side, until golden and cooked through (internal temp: 165°F / 74°C).
Remove and let rest 5 minutes, then slice thinly.
4. Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté until fragrant, 30–45 seconds.
Pour in heavy cream and milk, stirring to combine.
Reduce heat to low and gradually whisk in Parmesan until smooth.
Season with salt, pepper, and a pinch of nutmeg.
If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
5. Combine Pasta, Spinach, and Sauce:
Toss cooked fettuccine into the Alfredo sauce.
Add fresh spinach and stir until wilted and evenly coated.
Fold in crispy bacon.
6. Serve:
Plate pasta, top with sliced chicken.
Garnish with Parmesan shavings, fresh parsley, and cracked black pepper.
Serve immediately while creamy and warm.
Tips & Tricks:
For extra flavor, sauté mushrooms or sun-dried tomatoes with garlic before adding cream.
Use freshly grated Parmesan rather than pre-grated for a smoother sauce.
Chicken can be marinated for 30 minutes in olive oil, lemon, and garlic for extra tenderness.
Q&A:
Q1: Can I use a different pasta?
A1: Yes, linguine or tagliatelle works beautifully. Avoid small shapes; they won’t hold the creamy sauce as well.
Q2: How can I make it lighter?
A2: Substitute half-and-half for heavy cream, and use less butter. Sauce will be slightly thinner but still delicious.
Q3: Can I prepare this ahead of time?
A3: You can prep chicken and bacon a day ahead. Alfredo sauce is best made fresh, but you can reheat gently over low heat with a splash of milk.
Q4: Can I make it vegetarian?
A4: Omit chicken and bacon, or replace bacon with smoked tempeh or crispy mushrooms for a smoky, savory flavor.