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One Pot Chicken Fettuccine Alfredo with Bacon

One Pot Chicken Fettuccine Alfredo with Bacon is a one dish homestyle Italian feast. Boneless chicken pieces marinated in a robust Italian dressing are then browned in bacon drippings with onion for added flavor. The fettuccine cooks in the Parmesan cream sauce until tender then dinner is on the table and ready to eat.

One Pot Chicken Fettuccine Alfredo with Bacon

Easy One Pot Chicken Fettuccine Alfredo with Bacon Recipe

One pot meals are particularly helpful on busy days. My life is no different from yours, I have two teenage sons with very active school, sports and social activities. So, dishes that have ingredients that I can prepare a bit in advance with the bonus of being able to use one pot or skillet to prepare is like a rock star meal after a busy day. One Pot Spaghetti with Meat Sauce and Skillet Cowboy Rice Casserole are two my family loves. Delicious and hearty with easy clean-up to boot. How to make One Pot Chicken Fettuccine Alfredo with Bacon: (Scroll down for full printable recipe.)

  • Marinate Chicken – Pour salad dressing over sliced chicken. Cover and chill for at least 4 hours or overnight. 
  • Bacon – In a large 6 quart dutch oven or deep heavy bottomed pot, cook the bacon over medium-high heat until crisp. Remove from pan using a slotted spoon to paper towels to drain and cool. Crumble and set side.
  • Onion – Add diced onion to drippings, cook for 2 minutes until translucent.
  • Brown Chicken – Remove chicken from marinade and drain well. Over medium-high heat brown the chicken on each side in bacon drippings. Do not cook through. Cook in batches to avoid overcrowding the pan. Remove to a platter between batches.
  • Combine – Add browned chicken, chicken broth, cream, butter, salt, and fettuccine to the pot. Cook – Bring to a boil, then immediately lower the heat and simmer covered for about 15-20 minutes or until the pasta is tender.
  • Parmesan Cheese – Remove from the heat and add the Parmesan cheese and bacon reserving some of each for garnishing. Mix well.
  • Top with additional Parmesan cheese, reserved bacon and parsley just before serving. 
One Pot Chicken Fettuccine Alfredo with Bacon

How to Make the BEST One Pot Chicken Fettuccine Alfredo with Bacon

  • Ingredients you’ll need to make homemade One Pot Chicken Fettuccine Alfredo with Bacon: Boneless skinless chicken breasts, prepared Italian salad dressing, bacon, onion, chicken broth, half and half or heavy cream, butter, garlic salt, dry fettuccine, Parmesan Reggiano or Parmesan cheese and fresh parsley.
  • Kitchen tools you’ll need: Dutch oven, cheese grater, large spoon, sharp knife and cutting board, measuring cups and spoons.
  • Prep the ingredients for this one pot chicken fettuccine Alfredo in advance, and place in separate storage bags into the fridge. This includes placing the chicken pieces in the marinade, chopping the onion and slice the bacon strips for quicker cooking. You could also cook the bacon in advance and have it ready to go.
  • You could use boneless skinless chicken thighs in this recipe. Chicken thighs may take slightly longer to cook.
  • salad is a terrific accompaniment. Once you decide what you’d like to make, take inventory to be certain you have the ingredients on hand. After cleaning each ingredient go ahead and chop, dice or shred as needed. Separate into storage bags or containers and have them ready to assemble just before serving. This can also be done while the chicken fettuccine alfredo is cooking.
  • Store cooked One Pot Chicken Fettuccine Alfredo chilled in the fridge for up to 3 days.
  • Reheat in single servings in the microwave.
One Pot Chicken Fettuccine Alfredo with Bacon

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One Pot Chicken Fettuccine Alfredo with Bacon
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5 from 5 votes

One Pot Chicken Fettuccine Alfredo with Bacon

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian, Southern
Keyword: fettuccine-alfredo, one-pot-chicken-fettuccine-alfredo-with-bacon
Servings: 6 servings
Calories: 600kcal
Author: Melissa Sperka

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts 1/3-inch strips
  • 1 8-oz bottle zesty Italian salad dressing
  • 5 slices bacon sliced into 1-inch pieces
  • 1 small onion finely diced
  • 2 1/2 cups chicken broth
  • 2 cups half and half or heavy cream
  • 4 Tbsp butter
  • 1 tsp garlic salt
  • 1 lb dry fettuccine
  • 1 1/2 cups grated fresh Parmesan Reggiano or Parmesan cheese
  • 2 Tbsp chopped fresh parsley

Instructions

  • Pour salad dressing over sliced chicken. Cover and chill for at least 4 hours or overnight. 
  • In a large 6 quart dutch oven or deep heavy bottomed pot, cook the bacon over medium-high heat until crisp. Remove from pan using a slotted spoon to paper towels to drain and cool. Crumble and set side.
  • Add diced onion to drippings, cook for 2 minutes until translucent.
  • Remove chicken from marinade and drain well. Over medium-high heat brown the chicken on each side in bacon drippings. Do not cook through. Cook in batches to avoid overcrowding the pan. Remove to a platter between batches.
  • Add browned chicken, chicken broth, cream, butter, salt, and fettuccine to the pot. Bring to a boil, then immediately lower the heat and simmer covered for about 15-20 minutes or until the pasta is tender.
  • Remove from the heat and add the Parmesan cheese and bacon reserving some of each for garnishing. Mix well.
  • Top with additional Parmesan cheese, reserved bacon and parsley just before serving. 

Notes

If desired, at the end of cooking, additional cream may be added to thin sauce. 

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 25g | Protein: 42g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1487mg | Potassium: 726mg | Fiber: 1g | Sugar: 1g | Vitamin A: 906IU | Vitamin C: 12mg | Calcium: 391mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

5 Comments

  1. 5 stars
    I used Perdue precooked pkg instead of marinating chicken (the family size, 16 oz will easily feed 4 people). I warmed it in the pan after the onions. This is a new favorite…so good!

  2. 5 stars
    Oh, boy, so many reasons we loved this recipe! First, it was so delicious…and I loved that it was all made in one pot!

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