Creamy fettuccine Alfredo with seared chicken, crisp bacon, Parmesan, onion, and herbs.
SERVES4–6
PREP15 min
COOK25 min
TOTAL40 min
THE STORY
One skillet keeps every layer.
Bacon starts the pan, seasoned chicken follows, and onion picks up everything left behind. Heavy cream and Parmesan turn those browned bits into a glossy Alfredo sauce.
Reserved pasta water is the control knob: add just enough to loosen the sauce so it coats the noodles instead of sitting heavily on them.
Method
Cook bacon.Cook until crisp. Remove, leaving a little fat in the pan.
Sear chicken.Season chicken with half the salt and pepper plus garlic, onion, and paprika. Add butter and cook until golden and 165°F; remove.
Boil pasta.Cook fettuccine in salted water until al dente. Reserve ½ cup water, then drain.
Sauté onion.Cook in the same pan until softened and lightly golden.
Make Alfredo.Lower heat and add cream, Parmesan, herbs, remaining salt, and pepper. Whisk smooth; loosen with pasta water as needed.
Finish.Add chicken, bacon, and fettuccine. Toss until coated and glossy. Garnish with parsley and Parmesan.
Penne or linguine can replace fettuccine. Keep reserved pasta water nearby because the sauce thickens quickly as it stands.
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