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Bacon Chicken Alfredo Recipe (One Pan)

You know that moment when you realize it is 4:00 PM and you have nothing planned or defrosted for dinner? When that happens, this bacon chicken alfredo recipe (and others like my beef and cabbage stir fry) are my go-to meals. What’s so great about them? I make them in just one pan!

Less dishes to wash? Yes please!

How to Make Bacon Chicken Alfredo Healthy

Chicken alfredo (especially with bacon it!) may not seem like the healthiest fare. But compare the ingredients in this recipe with the label of most any pre-made alfredo sauce jar and you might be convinced otherwise!

I make a few other changes to my version of this classic comfort food to make it better for you:

I add lots of fresh spinach
I use protein and fiber rich shirataki noodles or veggie noodles instead of conventional pasta (more on this below)
You won’t find any processed vegetable oils in this recipe! Instead this recipe’s healthy fats come from olive oil, some quality cream cheese, pastured bacon, and loads of fresh or dried herbs (which have a ton of health benefits).

Bonus: Other than shirataki or veggie noodles, you don’t need any unusual or special ingredients for this recipe. You can have a better-than-restaurant meal on the table in under half an hour!

Bacon Chicken Alfredo Without Pasta?

I know, I know, there is always a catch. In this case, the catch is that it is fastest if you use shirataki noodles instead of other types of pasta. I don’t really like to eat wheat products anyway, so I use shirataki or vegetable noodles.

Shirataki noodles are already cooked, which makes them super convenient. They just need to be rinsed and tossed into the sauce. I usually keep several packages on hand for this dish and for Thai peanut butter noodles. I often use this kind.

However, you can absolutely use vegetable noodles or any other type of noodle if you want. When I have time, I like to use my spiralizer to make veggie noodles, or use shredded cabbage, or spaghetti squash. I like the extra nutrients from the vegetables and the different flavors they add to dishes.

More One-Pan Meals

I love any recipe with a few basic criteria:

Real food ingredients
Cooks in one pan (to minimize the dishes)
Easy to make
Ready to eat in under 30 minutes

This chicken alfredo recipe meets all of those criteria and is absolutely delicious. You can make it in about half an hour, even if you have to defrost some frozen chicken in warm water first. If you have some already-cooked, leftover chicken to use, it will cut the time in half!

Some of our other one-pan favorites are:

Healthy Bacon Chicken Alfredo Recipe

Chicken alfredo (topped with bacon) has become one of my family’s favorite meals. I think your family will love it too!

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4.42 from 12 votes

Bacon Chicken Alfredo Recipe

This simple bacon chicken alfredo comes together in under half an hour in a single pan. One of my go-to meals on a really busy night.

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 638kcal
Author Katie Wells

The ingredient links below are affiliate links. Click here to read my affiliate policy.

¼ cup olive oil (or coconut oil)1 lb chicken breasts (diced)8 oz fresh spinach1 tsp onion salt (or sea salt)½ tsp white pepper2 tsp garlic powder1 TBSP onion powder1 TBSP dried parsley8 oz cream cheese21 oz angel hair shirataki noodles½ cup Parmesan cheese (grated)4 slices bacon (precooked and crumbled)¼ cup fresh parsley (finely chopped, optional)

In a large skillet, heat the olive or coconut oil.

Add the diced chicken to the preheated skillet and saute until the chicken is cooked through.

Once the chicken is cooked, add the spinach and saute just until wilted.

Sprinkle with the onion salt, pepper, onion powder, garlic powder, and parsley and stir to combine.

Cut the cream cheese into 1-inch pieces and add it to the skillet.

Stir often until the cream cheese is melted.

While it is melting, rinse the shirataki noodles as directed.

Add the noodles to the pan and stir until everything is heated through and the sauce has thickened. If your sauce is too thick, you can add ½ cup milk or coconut milk.

Add the Parmesan cheese and stir until evenly mixed in and melted.

Remove from heat.

Top with crumbled bacon and parsley, if using, and serve.

If you have time and don’t want to use the shirataki noodles, you can use a spiralizer to make other veggie noodles, thinly sliced and sauteed cabbage, or cooked spaghetti squash.

Calories: 638kcal | Carbohydrates: 11g | Protein: 38g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1292mg | Potassium: 939mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6544IU | Vitamin C: 23mg | Calcium: 286mg | Iron: 3mg

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you have a favorite recipe that is quick and easy to make on busy nights?

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