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Creamy Garlic Butter Chicken Alfredo with Crispy Bacon, Broccoli, Mushrooms, and Two-Cheese Bliss

Creamy Garlic Butter Chicken Alfredo with Crispy Bacon, Broccoli, Mushrooms, and Two-Cheese Bliss

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
  • 8 ounces bacon, diced
  • 12 ounces fettuccine or penne pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups broccoli florets
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup reserved pasta water, as needed
  • 2 tablespoons fresh parsley, chopped
  • Extra Parmesan shavings, for garnish
  • Cheesy garlic breadsticks, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook for 5-7 minutes, stirring occasionally, until golden and crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
  3. Add the chicken pieces to the skillet and season with Italian seasoning, garlic powder, salt, and black pepper. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
  4. Add the butter and olive oil to the same skillet. Stir in the sliced mushrooms and cook for 4-5 minutes until softened and lightly browned.
  5. Add the broccoli florets and cook for 3-4 minutes, adding a splash of reserved pasta water if needed. The broccoli should be bright green and tender-crisp.
  6. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  7. Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and gradually stir in the grated Parmesan until smooth and creamy.
  8. Add the mozzarella and stir until melted and velvety. If the sauce becomes too thick, add a little reserved pasta water until it reaches a silky consistency.
  9. Return the cooked chicken and crispy bacon to the skillet. Add the drained pasta and gently toss everything together until well coated in the creamy Alfredo sauce.
  10. Cook for 1-2 minutes over low heat, allowing the flavors to come together. Taste and adjust the seasoning if needed.
  11. Transfer to a serving dish and finish with fresh parsley and generous Parmesan shavings.
  12. Serve immediately with warm, cheesy garlic breadsticks for the ultimate comfort-food experience.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 895 kcal