This recipe for Chicken Alfredo with Bacon and Broccoli may seem complicated, but it couldn’t be easier! Using frozen broccoli and bacon crumbles will save you time, so you can get this delicious and creamy pasta dish on the table fast!
Creamy fettuccine alfredo is a classic pasta dish that so many people love.
Add in chicken, bacon, and broccoli and you’ve got a deluxe version bursting with flavor!
This recipe for chicken alfredo with bacon and broccoli works because it’s:
- A great way to sneak in those veggies. Even though your kids will see the broccoli, they won’t be able to resist it when it’s covered in the delicious alfredo sauce.
- A nice break from the traditional dish. Chicken alfredo is such a classic, but sometimes it’s fun to switch things up.
- Easier than similar recipes. Using frozen broccoli and bacon crumbles will help you get this pasta recipe done in under 30 minutes!
Step-by-Step Instructions
Cook 16 ounces of fettuccine according to package directions. Add 6 ounces of frozen broccoli for the last 4 minutes of cooking time. Drain both the broccoli and fettuccine and set aside.
Heat 1 tablespoon of butter on medium-high heat in a large skillet. Cut 1½ pound of chicken breasts into several smaller pieces. If the pieces are extra-thick, cut them in half horizontally (butterfly). Season chicken with 1/2 teaspoon each of salt and pepper and add to skillet.
Cook chicken pieces for 4-5 minutes on each side until no longer pink. Add pieces to a clean plate and cover with foil to keep warm.
Turn the heat to low and add 3 cloves of minced garlic to the skillet. Cook until light brown, about 1 minute.
Pour in 2 cups of half and half then add 4 ounces of cream cheese to the skillet. Simmer over medium-low heat until melted, whisking frequently.
Add 1 teaspoon of Italian seasoning and salt and pepper to taste to the sauce. Slowly add in 1 cup of freshly shredded Parmesan cheese and whisk until melted and sauce is thick.
Add pasta and broccoli to the sauce and stir to coat.
Sprinkle 1/2 cup of bacon crumbles and stir well.
Slice the chicken pieces into even strips and place on top of pasta. Sprinkle with additional bacon crumbles and parsley, if desired.
Recipe Tips and Substitutions
I took several shortcuts in this recipe by using frozen broccoli and bacon crumbles. Here are a few other shortcuts and variations on the ingredients you can use depending on how much time you have and how fresh you want the dish to taste:
- Use shredded rotisserie chicken, instead of cooking chicken breasts. You would skip adding the chicken to the pan after the butter and follow the rest of the recipe the same.
- Cook up some bacon slices and crumble those in the pasta.
- Use fresh broccoli instead of frozen. Fresh broccoli needs longer to cook, so you’ll want to give it 6-8 minutes in the boiling water.
For an even richer flavor, you can use heavy cream instead of half and half. Or you could use evaporated milk.
Make sure you use freshly grated Parmesan cheese for the alfredo sauce. The biggest difference between a nice, creamy sauce and a thick clumpy sauce is using freshly grated cheese. The pre-shredded stuff that comes in a bag will not melt down well.
If you’re out of some of the ingredients, try these substitutions:
More Like This
Looking for more quick and easy pasta dishes? You’ll love these!
- Creamy Gnocchi with Tomatoes
- Healthy Greek Yogurt Alfredo
- Spaghetti with Olive Oil and Garlic
- Authentic Spaghetti and Meatballs
- Cheesy Chicken Tomato Linguine
FAQs
Chicken alfredo goes great with sides like salads, breads, and vegetables. Some ideas are:
-Garlic bread
-Asparagus
-Green beans
-Broccoli
–Mashed Potato Rolls
–Cheesy Drop Biscuits
–Persimmon Salad with Goat Cheese
A creamy alfredo sauce is a great base for adding in a number of vegetables and meats. Try these the next time you make it:
-Steak strips
-Shrimp
-Grilled chicken
-Shredded rotisserie chicken
-Italian sausage
-Bacon
-Crab
-Smoked salmon
-Scallops
-Peas
-Mushrooms
-Spinach
-Broccoli
-Bell peppers
-Asparagus tips
-Sun dried tomatoes
-Jalapenos
This recipe for chicken alfredo will not freeze well. The dairy in the sauce will separate, so it’s best to eat all any leftovers within a few days.
I hope your family loves this chicken alfredo with bacon and broccoli! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Chicken Alfredo with Bacon and Broccoli
Ingredients
- 16 ounces fettuccine pasta, dry
- 6 ounces frozen broccoli
- 1 Tablespoons butter
- 1 ½ pound chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic, minced
- 2 cups half and half
- 4 ounces cream cheese
- 1 teaspoon Italian seasoning
- 1 cup Parmesan cheese, freshly grated
- ½ cup bacon crumbles
Instructions
- Cook fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain both the broccoli and fettuccine and set aside.
- Heat butter on medium-high heat in a large skillet. Cut chicken into several smaller pieces. If the pieces are extra-thick, cut them in half horizontally (butterfly). Season chicken with 1/2 teaspoon each of salt and pepper and add to skillet.
- Cook chicken pieces for 4-5 minutes on each side until no longer pink. Add pieces to a clean plate and cover with foil to keep warm.
- Turn the heat to low and add minced garlic to the skillet. Cook until light brown, about 1 minute.
- Pour in half and half, then cream cheese to the skillet. Simmer over medium heat until melted, whisking frequently.
- Add Italian seasoning and salt and pepper to taste to the sauce. Slowly add in shredded Parmesan cheese and whisk until melted and sauce is thick.
- Add pasta and broccoli to the sauce and stir to coat.
- Sprinkle bacon crumbles into the pasta and stir well.
- Slice the chicken pieces into even strips and place on top of pasta. Sprinkle with additional bacon crumbles and parsley, if desired.
Nutrition
