Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Garlic Butter Chicken & Bacon Alfredo with Chili Flakes and Hot Honey Drizzle

A rich and spicy twist on classic Alfredo with crispy bacon, tender chicken, mushrooms, and a hot honey finish.

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

Ingredients

Scale
  • For the Chicken & Bacon:
  • 2 lbs (900 g) boneless skinless chicken breasts, cut into bite-sized pieces
  • 8 slices thick-cut bacon, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 12 oz (340 g) cremini mushrooms, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon crushed chili flakes
  • For the Alfredo Sauce:
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup grated Pecorino Romano
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon crushed chili flakes
  • 2 tablespoons cream cheese
  • Salt and black pepper to taste
  • To Finish:
  • 2 tablespoons hot honey
  • 2 tablespoons chopped fresh parsley
  • Extra grated Parmesan
  • 1 lb (450 g) cooked fettuccine
  • Warm garlic bread for serving

Instructions

  1. Cook the bacon in a large skillet until crisp. Transfer to a plate and reserve 1 tablespoon of bacon drippings.
  2. Add butter and olive oil to the skillet. Season the chicken with paprika, onion powder, Italian seasoning, salt, pepper, and chili flakes.
  3. Sear the chicken for 5–6 minutes until golden brown and nearly cooked through.
  4. Stir in the mushrooms and cook for another 5 minutes until softened and lightly caramelized.
  5. Add the garlic and sauté for 30 seconds until fragrant.
  6. Pour in the heavy cream and whisk in the cream cheese until smooth.
  7. Add the Parmesan, Pecorino Romano, Dijon mustard, garlic powder, and additional chili flakes. Simmer gently until the sauce becomes thick and velvety.
  8. Return the crispy bacon to the skillet and toss everything together.
  9. Fold in the cooked fettuccine until completely coated in the creamy Alfredo sauce.
  10. Finish with a generous drizzle of hot honey, extra Parmesan, and chopped fresh parsley.
  11. Serve immediately with warm garlic bread for dipping into every bit of the rich sauce.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 885 kcal