Loaded Bacon Chicken Alfredo

You read that right... bacon + chicken + homemade alfredo = mouthwatering dinner.

Once you start making your own homemade alfredo sauce, you won't want to go back.

Now fair warning, I do a lot of "a little of this and a little of that" cooking so once you start cooking, I highly recommend doing taste tests on the sauce and adapting the recipe for your taste buds. Any spices used can be substituted out to make the dish entirely different.

Ingredients

• Pasta of your choice - I snagged a bag of penne pasta from Priano on sale at Aldi

• 1 package of boneless skinless chicken breast

• 1 cup of shredded parmesan cheese

• 1/2 cup of cheddar cheese (sharp or mild)

• 2 cups of heavy whipping cream

• Spices used: pepper, garlic powder, parsley, paprika, red pepper flakes (use with caution), a garlic herbs seasoning blend from Aldi, salt, and onion flakes.

• A tablespoon of butter

• Bacon - 6 strips so I recommend cooking a package of bacon in the morning and saving six pieces for dinner (you crumble them later on). You could also sub this out for bacon bits.

Cooking Utensils Used

These are my personal preferences to use when cooking a recipe like such. You could absolutely do this without some of these and swap them out for forks and cups in your cupboard already - trust me the past college kid in me still sometimes does that. I've tagged some products from Amazon that are similar or are what I used

• Pasta Strainer

• Large Cooking Pot

• Sauce Pot

• Cast Iron Skillet

• Cooking tongs

• Measuring Cups

• Cutting Board

• Serrated Knife

Cooking Instructions

1. If you do not have precooked bacon from earlier in the day – start with throwing bacon into your cast iron to cook. Once cooked – set aside to cool.

2. Cut your chicken tenderloins into small bite sized cubes.

3. Once cut up, throw them all into a bowl to season. Season to your specific liking – I seasoned mine with pepper, garlic powder, salt, and a garlic and herbs blend from Aldi’s. Mix the seasoning in with your hands until all chicken is seasoned.

4. Once the bacon is done cooking you will throw the chicken pieces into the same pan with the bacon grease. If you already had bacon from earlier in the day or are substituting bacon bits in, I recommend adding some chicken broth to the pan to keep the chicken moist.

5. Add in onion flakes while the chicken is cooking.

6. I cook my chicken on medium heat until each side is crispy/browned. Make sure there is no pink on the inside when you cut into any piece.

7. While the chicken cooks, start bowling your water in the large cooking pot. (Once bowling you’ll add in your pasta and cook according to the instructions)

8. In the saucepan, melt a tablespoon of butter on low heat. I added a sprinkle of the red pepper flakes, parsley, and paprika in at this point.

9. When the butter is melted, add 2 cups of heavy whipping cream. Bring it to a simmer.

10. Stir in parmesan cheese and cheddar cheese and continue stirring while the cheese melts.

This is where the taste tests come in! I typically add more paprika, red pepper flakes, and parsley at this stage depending on how it tastes.

10. Once the sauce is to your liking you will crumble and mix the bacon into the sauce.

11. Once the pasta is cooked and strained, and the chicken is cooked completely, you can mix the three together and enjoy!

 I will say this recipe is mouthwatering, but very filling! Save some for leftovers and enjoy the rest throughout the week.

Chicken Cooking in Cast Iron

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