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Chicken Fettuccine Alfredo with Bacon

 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
6 ServingsPrep/Total Time: 30 min.


  • 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

2 of 2

Chicken Fettuccine Alfredo with Bacon (continued)

Directions (continued)

  • to coat. Garnish with additional cheese. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 441 calories, 14 g fat (7 g saturated fat), 86 mg cholesterol, 380 mg sodium, 44 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.