I do love me some Fettuccine Alfredo but I like to change it up and add some different ingredients. Three thing we almost always have is chicken, bacon and spinach so combining all three is just easy to do! This sauce isn’t as thick as you would get with a traditional Alfredo sauce but it’s full of flavor thanks to the bacon and the chicken! This is easy and quick to prep so it’s a great weeknight option! It’s also a one pot meal so easy on the clean up too! 

Ingredients: 

1 box fettuccine, about 12 oz

2 tablespoons olive oil

2 chicken breasts, sliced into cubes

6 oz frozen spinach, thawed and squeezed of any extra liquid

6 slices bacon, cooked crisp and crumbled

Salt and pepper

2 cups whole milk

1 cup shredded Parmesan cheese, plus extra for topping

Instructions: 

1) Boil salted water and cook fettuccine to package instructions. Make sure to separate the noodles while cooking so they don’t stick together. Drain and set aside.

2) Wipe out pot and add oil. Heat on high heat. Add chicken and cook till browned.

3) Add spinach, bacon, salt and pepper. Stir and cook till spinach cooks slightly. About 2-3 minutes.

4) Pour in milk and bring to a boil. Add pasta and continue cooking until milk thickens. Add in Parmesan and stir until a nice sauce coats the pasta. Serve immediately and top with more shredded Parmesan.

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Yum

Chicken Bacon Fettuccine

Ingredients

• 1 box fettuccine, about 12 oz
• 2 tablespoons olive oil
• 2 chicken breasts, sliced into cubes
• 6 oz frozen spinach, thawed and squeezed of any extra liquid
• 6 slices bacon, cooked crisp and crumbled
• Salt and pepper
• 2 cups whole milk
• 1 cup shredded Parmesan cheese, plus extra for topping

Method

1. Boil salted water and cook fettuccine to package instructions. Make sure to separate the noodles while cooking so they don't stick together. Drain and set aside.
2. Wipe out pot and add oil. Heat on high heat. Add chicken and cook till browned.
3. Add spinach, bacon, salt and pepper. Stir and cook till spinach cooks slightly. About 2-3 minutes.
4. Pour in milk and bring to a boil. Add pasta and continue cooking until milk thickens. Add in Parmesan and stir until a nice sauce coats the pasta. Serve immediately and top with more shredded Parmesan.

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