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Chicken Bacon Alfredo

This recipe...YUMMM. The herby, garlicky, creamy deliciousness of this dish cannot be understated! Chicken, bacon, ranch? Let's talk about chicken, bacon, alfredo!!

Special Tips:
  • Prepare ahead! Things move quickly and you'll need ingredients handy.
  • Reserve pasta water to thin out your sauce just in case it gets too thick.
  • Always grate your own cheese.
  • Use a splash of lemon juice to reduce saltiness if you need to do so.
  • Only make as much as will be eaten to avoid having to reheat this beast. It can be done (instructions below), but it ain't easy!
  • Don't worry about scraping or cleaning your skillet in between tasks. All those browned bits will add so much flavor!

Serves 6

Ingredients:
  • 8 oz linguine noodles
  • 1/2 cup butter
  • 4 oz cream cheese
  • 1 cup grated Parmesan cheese
  • 1 medium chicken breast, cut into bite size pieces
  • 4 strips bacon 
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 4 tsp minced garlic
  • 2 cups heavy cream
  • Pasta water as needed
  • Lemon juice if needed

Directions:
  • Cook linguine one minute shy of package instructions
    • Reserve 1 cup of pasta water
    • Strain and set aside
    • Do not rinse
  • Heat a large skillet to medium heat
  • Add bacon, and cook 5-7 minutes on each side or until done and crispy
  • Remove bacon to a cutting board
  • Drain most of the bacon grease from the pan, leaving about 1 tbsp remaining in the pan
  • Allow the pan to cool for a few minutes to avoid splatter
  • Add the diced chicken breast, season with a dash of salt and pepper
  • Add pan back to medium heat and cook chicken until done 
    • 6-7 minutes, turning chicken over periodically
  • Remove chicken to a plate
  • Add garlic to the pan and saute in remaining greases for 1 minute
  • Add butter, cream cheese, and heavy cream to pan
  • Whisk continuously!
    • Your whisk pull up browned bits from the bottom of your pan for extra delicious flavor!
  • Still whisking, when the cream cheese and butter are almost melted, add salt, pepper, Italian seasoning
  • When cream cheese and butter are fully incorporated, continue whisking until sauce thickens
    • It may be thick enough by the time everything incorporates. This is normal but depends on the types of dairies used.
  • When sauce has thickened, turn heat to low and whisk in the freshly grated Parmesan cheese
  • If you sauce seems way too thick, whisk in 1/4 cup of pasta water until you achieve your desired thickness
  • Once you have achieved the desired thickness, turn off the heat and taste your sauce
    • Adjust your seasonings as needed
    • If it seems way too salty, add a dash of lemon juice and taste again
  • Put down the whisk and pick up a knife! Chop your bacon into bite size pieces.
  • Add chicken, chopped bacon, and linguine noodles to the sauce. 
  • Use tongs to incorporate the sauce throughout the chicken, bacon, and noodles by twisting the noodles slowly. 
    • It takes some time and gentle twisting, but it will eventually incorporate throughout!
  • Serve, and enjoy!
Extra Love:
  • Serve this alfredo with a side of baked asparagus for an excellent vegetable pairing!
  • If you just can't eat it all, you can refrigerate for 3-5 days and reheat by doing the following:
    • Add refrigerated alfredo to skillet
    • Heat on low to med/low and add small amounts of milk or heavy cream while twisting and mixing gently for 20-30 minutes
    • Once the sauce has loosened up, whisk gently for another 5-10 minutes while adding a flour/water mixture to soak up some of the remaining oils
      • You'll need to add 1 tsp flour and 1/2 cup of warm water to a container with lid and shake vigorously. Like James Bond, shaken not stirred, because stirring flour only leaves clumps.
      • Add in small increments only to fully incorporate the oils back into your sauce.
    • Taste, adjust seasonings, and serve!
As always, cook with love.
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