Creamy Chicken Alfredo Pasta with Bacon and Fresh Herbs
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
8 ounces fettuccine pasta
1 tablespoon olive oil
4 slices bacon, chopped
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 tablespoon fresh basil, chopped (for garnish)
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: In a large pot, cook the fettuccine according to package instructions. Drain and set aside.
Cook the Bacon: In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the skillet.
Cook the Chicken: In the same skillet, add the chicken strips and season with salt, pepper, and dried oregano. Cook until the chicken is browned and fully cooked, about 7-10 minutes. Remove the chicken and set aside.
Make the Alfredo Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for another 2-3 minutes until the sauce has thickened.
Combine: Add the cooked chicken and bacon back into the skillet, then toss in the cooked fettuccine pasta. Stir until the pasta is fully coated in the creamy Alfredo sauce.
Garnish and Serve: Transfer the pasta to serving plates, garnish with fresh basil and parsley, and top with extra crispy bacon for crunch. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 620 kcal per serving | Servings: 4 servings