Chicken-Pepper Alfredo Recipe
Chicken-Pepper Alfredo Recipe photo by Taste of Home
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Chicken-Pepper Alfredo Recipe

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When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 ounces uncooked linguine
  • 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup finely chopped red onion
  • 4 turkey or pork Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 garlic clove, minced
  • 1 jar (15 ounces) roasted red pepper Alfredo sauce
  • 1/4 cup grated Parmesan cheese


  1. Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink.
  2. Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken-Pepper Alfredo in Simple & Delicious October/November 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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[email protected] User ID: 1202636 243485
Reviewed Feb. 8, 2016

"Very quick and tasty. To save time, I use pre-cooked bacon."

suefetzer User ID: 7423417 179391
Reviewed Nov. 9, 2014

"This is very good. I couldn't find the roasted red pepper alfredo sauce so I used a garlic alfredo sauce and just added some sliced red peppers to the skillet. Enjoyed by everyone"

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