Chicken & Bacon Rotini Alfredo
Craving a comfort food that’s both satisfying and easy to make? Look no further than this creamy Chicken and Bacon Rotini Alfredo. This dish combines the richness of Alfredo sauce, the savory crunch of bacon, and the tender goodness of chicken for a truly indulgent meal.
To start, cook your rotini pasta according to package directions. While the pasta is cooking, fry up some bacon until crispy and crumble it. Set aside the bacon and reserve a tablespoon of bacon grease in the pan. Add your seasoned chicken cubes to the pan and cook until browned on all sides.
Next, create the Alfredo sauce. Sauté minced garlic in the bacon grease before adding heavy cream, chicken broth, and Parmesan cheese. Simmer until the sauce thickens and becomes creamy. Combine the cooked chicken, pasta, and Alfredo sauce, tossing to coat.
Serve your Chicken and Bacon Rotini Alfredo immediately, topped with crumbled bacon and fresh parsley. This dish is perfect for a cozy night in or a family dinner. Its creamy texture and flavorful ingredients will leave you wanting more.
Questions I often get asked about this recipe:
Can I use a different type of pasta?
Yes, you can use a different type of pasta. However, rotini is a good choice because its shape helps to hold the sauce. Other options include penne, fettuccine, or rigatoni.
Can I substitute the chicken with another protein?
Yes, you can substitute the chicken with another protein. Shrimp, salmon, or tofu would all be good options.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free pasta and gluten-free chicken broth.
How can I make this recipe healthier?
To make this recipe healthier, you can use low-fat or fat-free heavy cream, reduce the amount of Parmesan cheese, and add more vegetables.
Can I reheat leftovers?
Yes, you can reheat leftovers. However, it’s best to reheat them over low heat to prevent the sauce from separating.
What you need to make Chicken & Bacon Rotini Alfredo:
1 pound rotini pasta
1 pound boneless, skinless chicken breasts, cut into
1-inch cubes
5 slices bacon, cooked crispy and crumbled
2 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chicken broth
Salt and pepper to taste
Fresh parsley, for garnish
How to make it:
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and set aside.
Cook the bacon: Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon to a paper towel-lined plate and crumble. Reserve 1 tablespoon of bacon grease in the skillet.
Cook the chicken: Season the chicken with salt and pepper. Add the chicken to the skillet with the bacon grease and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Make the Alfredo sauce: Add the minced garlic to the skillet and cook for 30 seconds, or until fragrant. Stir in the heavy cream, chicken broth, and Parmesan cheese. Cook over medium heat, stirring constantly, until the sauce is thickened and creamy.
Combine ingredients: Return the cooked chicken to the skillet with the Alfredo sauce. Toss to coat. Add the cooked rotini and toss to combine.
Serve: Serve immediately, topped with crumbled bacon and fresh parsley.
Tips:
Cook the bacon until crispy. This will add a nice crunch to the dish.
Don’t overcook the chicken. Overcooked chicken will be dry and tough.
Serve the pasta immediately. This will help to prevent the pasta from becoming soggy.
Latest Reviews:
This recipe was a hit! The creamy Alfredo sauce, crispy bacon, and tender chicken were a perfect combination. I’ll definitely be making this again soon. Sam J.
I followed this recipe to a tee and it turned out amazing. The flavors were well-balanced and the texture was perfect. Highly recommend! Tina L.
This recipe was easy to follow and the ingredients were readily available. The end result was a delicious and satisfying meal that my family loved. Sarah M.
Printable Recipe:
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Chicken & Bacon Rotini Alfredo
Chicken & Bacon Rotini Alfredo
Ingredients
- 1 pound rotini pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 5 slices bacon, cooked crispy and crumbled
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and set aside.
- Cook the bacon: Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon to a paper towel-lined plate and crumble. Reserve 1 tablespoon of bacon grease in the skillet.
- Cook the chicken: Season the chicken with salt and pepper. Add the chicken to the skillet with the bacon grease and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Make the Alfredo sauce: Add the minced garlic to the skillet and cook for 30 seconds, or until fragrant. Stir in the heavy cream, chicken broth, and Parmesan cheese. Cook over medium heat, stirring constantly, until the sauce is thickened and creamy.
- Combine ingredients: Return the cooked chicken to the skillet with the Alfredo sauce. Toss to coat. Add the cooked rotini and toss to combine.
- Serve: Serve immediately, topped with crumbled bacon and fresh parsley.
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