Ingredients for Bacon Chicken Alfredo Fettuccine
- 1 pound fettuccine pasta
- 6 slices bacon
- 1 pound boneless, skinless chicken breasts
- salt to taste
- pepper to taste
- 1 (16-ounce) jar Alfredo sauce
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 3 tablespoons bacon drippings
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How to Make Bacon Chicken Alfredo Fettuccine
- Cook 1 pound fettuccine according to package directions.
- Meanwhile, cook 6 slices bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain.
- Reserve 3 tablespoons of bacon drippings in the skillet.
- Season 1 pound boneless, skinless chicken breasts with salt and pepper to taste.
- Cook chicken in the reserved bacon drippings over medium-high heat until cooked through and juices run clear (about 5-7 minutes per side).
- Drain the cooked fettuccine and add it to the skillet with the chicken.
- Stir in 1 (16-ounce) jar of Alfredo sauce (with mushrooms), 2 cups fresh spinach, 1 teaspoon Italian seasoning, and the cooked bacon (crumbled).
- Cook and stir occasionally until heated through and spinach is wilted (about 2-3 minutes).
- Serve immediately, sprinkled with 1/2 cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
1g
Fat
64g
Carbs
15g
