Bacon and Broccoli Chicken Alfredo Pasta Recipe

Fettuccine Alfredo is my all time favorite pasta. This chicken Alfredo pasta recipe is comfort food at it’s finest for me. This is a family favorite at our house. Usually I make pastas with lighter sauce but the taste is worth the extra fat in this one. The fresh minced garlic is the most important part in my opinion. Don’t leave the garlic out! Really though. It makes the sauce so amazing. The more garlic the better in this one. My little boys absolutely love having the broccoli in the pasta. I love this trick for helping kids to eat their vegetables. My kids do a lot better if it is in their main dish instead of on the side. I think this would be delicious with peas too.

Here is what you’ll need:

-1 lb. chicken breast boneless and skinless, cooked

-3 cloves garlic, minced

-1 and 1/3 c. heavy cream

-1 and 1/3 c. milk

-2 c. parmesan cheese, shredded (I use mozzarella sometimes too and it’s good as well)

-8 oz. fettucine pasta, cooked

-2 c. broccoli florets, cooked

-7 strips bacon

Method:

Add minced garlic to a skillet. Add heavy cream and milk and bring to boil. Turn down the heat. Add cheese and stir in completely until it melts into a creamy sauce. Add pasta, bacon, broccoli, and sauce together and mix. Season with salt and pepper to taste. Top with chicken.

The sauce in this version is doubled from the original. We like plenty of sauce on this one to make it extra creamy. You can half the amount of sauce to save on some fat.

Makes about 6-8 servings.

Prep time: 5 minutes

Cook time: 10 minutes

 

Nutrition Facts for 1/8th of the recipe:

416 calories

28 g carbs

21 g fat

26 g protein

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe adapted from Julia’s Album