Velvety Chicken Alfredo with Crispy Bacon, Spinach & Parmesan

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6

Ingredients

For the Chicken

• 1½ lbs (680 g) boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the Alfredo

• 8 oz (225 g) bacon, chopped
• 3 tbsp butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• 3 cups fresh baby spinach
• 12 oz (340 g) fettuccine
• ½ cup reserved pasta water, as needed
• 2 tbsp chopped fresh parsley, optional

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Before draining, reserve ½ cup pasta water.
2. Cook the bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 6–8 minutes. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
3. Season the chicken: Slice the chicken breasts in half horizontally if they’re very thick. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
4. Cook the chicken: Add olive oil and 1 tablespoon butter to the skillet. Cook the chicken over medium-high heat for about 5–6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove to a plate and let rest for 5 minutes, then slice.
5. Make the sauce: Reduce the heat to medium. Add 3 tablespoons butter to the same skillet. Add the minced garlic and cook for 30–60 seconds until fragrant.
6. Pour in the heavy cream and add Italian seasoning and black pepper. Simmer gently for 3–4 minutes, stirring occasionally. Do not let the cream boil aggressively.
7. Add Parmesan: Reduce the heat to low. Gradually whisk in the Parmesan until melted and the sauce becomes smooth and velvety.
8. Add spinach: Stir in the spinach and cook for 1–2 minutes, just until wilted.
9. Combine: Add the cooked fettuccine to the sauce and toss until thoroughly coated. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach your desired consistency.
10. Finish: Top with the sliced chicken and crispy bacon. Sprinkle with fresh parsley and additional Parmesan.
11. Serve: Serve immediately with extra Parmesan and freshly cracked black pepper.

💡 Tips for the Creamiest Alfredo

• Use freshly grated Parmesan rather than pre-shredded cheese; it melts much more smoothly.
• Keep the sauce at a gentle simmer, not a hard boil.
• Pasta water helps loosen the sauce and gives it a silky texture.
• Add the bacon right before serving to keep it crispy.

Optional: Add sliced mushrooms, sun-dried tomatoes, or a pinch of red pepper flakes for extra flavor.