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Chicken Fettuccine Alfredo with Bacon

“This is a family-favorite recipe, and one of the best things about it is that you only need two pans. My son does the dishes, so the less for him to clean, the happier he is!” Sandy Schmitzer — Swartz Creek, MI
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 package (12 ounces) fettuccine
  • 8 bacon strips, cut into 1-inch pieces
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 cups sliced fresh mushrooms
  • 6 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 cups half-and-half cream
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper
  • Additional shredded Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
  • Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
  • Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
Nutrition Facts
1-1/3 cups: 441 calories, 14g fat (7g saturated fat), 86mg cholesterol, 380mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 32g protein.

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  • luigimon
    Oct 19, 2014

    We loved this! I'm wondering, the reviewers who say this is you season your chicken and pasta? I mean, I do follow recipes pretty much exact, but I always season my meat and other ingredients, such as pasta or vegetables, with kosher salt and pepper. We seasoned up our chicken while it was cooking, along with the fettuccine, and this was absolutely heavenly! Had to leave the shrooms out for my husband's preference, but I'll make this again when he's working out of town! Love it!

  • grandmaabbott
    Mar 13, 2014

    I felt this was rather bland too. I added three garlic cloves, but omitted the paprika. Instead, I added a bit of nutmeg, which is normally used in Alfredo sauce. The sauce didn't thicken up and was very runny. I used one cup of milk and one half cup of fat free 1/2 n 1/2. The second night, I made a regular Alfredo sauce and added it. It was very good and I added a bit of flour to the sauce to thicken it.

  • angieherzberger
    Mar 9, 2013

    My whole family loves it, even my two picky kids.

  • shadowivey
    Feb 16, 2013

    No comment left

  • loveyoumore
    Oct 22, 2012

    No comment left

  • teri396
    Feb 27, 2012

    No comment left

  • twillz
    Jan 16, 2012

    I added chopped brocoli to mines with a bit of italian seasoning.

  • chellenic
    Nov 30, 2011

    My family loves this recipe! I would much rather make this then eat it at a restaurant.

  • Classicrock
    Jul 18, 2011

    No comment left

  • Honeybez
    May 13, 2011

    No comment left