Cheddar Bacon Chicken Alfredo (Print)
Tender chicken and crispy bacon tossed with creamy Alfredo sauce, cheddar cheese and zesty ranch seasoning.
# Ingredients:
→ Proteins
01 -
2 boneless, skinless chicken breasts
02 -
6 slices bacon, cooked crisp and crumbled
→ Dairy
03 -
4 tablespoons unsalted butter
04 -
1 cup heavy cream
05 -
1 cup grated Parmesan cheese
06 -
1 cup shredded cheddar cheese
→ Pasta
07 -
12 ounces fettuccine or preferred pasta
→ Seasonings
08 -
Salt and pepper, to taste
09 -
2 tablespoons ranch seasoning mix
10 -
4 cloves garlic, minced
11 -
1 tablespoon olive oil
12 -
Fresh parsley, chopped (for garnish)
# Directions:
01 -
Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and internal temperature reaches 74°C (165°F). Remove from skillet, rest for a few minutes, then slice into strips.
02 -
Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 -
In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer for 2-3 minutes, stirring occasionally. Reduce heat to low and gradually stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
04 -
Add cooked pasta to the Alfredo sauce, tossing to coat evenly. Stir in shredded cheddar cheese until melted. Mix in crumbled bacon and ranch seasoning.
05 -
Arrange sliced chicken breast strips on top of the pasta. Garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Notes:
01 -
For best results, use freshly grated cheeses rather than pre-packaged shredded varieties as they melt more smoothly.
02 -
The pasta will continue to absorb sauce as it sits, so serve promptly for optimal creaminess.