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One Pot Chicken Fettuccine Alfredo with Bacon
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One Pot Chicken Fettuccine Alfredo with Bacon

Course Main Course
Cuisine Italian
Keyword one-pot-chicken-fettuccine-alfredo-with-bacon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Melissa Sperka

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts 1/3-inch strips
  • 1 8-oz bottle zesty Italian 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.