This Bacon and Broccoli Chicken Alfredo takes the classic chicken alfredo to the next level! Golden seared chicken paired with a velvety garlic cream sauce coating every strand of pasta, combined with tender broccoli and crispy bacon. Perfect weeknight dinner!
This is one of my Pasta recipes I know you’ll want to keep on hand!
If you’re looking for a great new weeknight dinner idea, this Bacon and Broccoli Chicken Alfredo is for you!
Everything you love about classic chicken alfredo, but with plenty of garlic, broccoli and crispy bacon. It’s a complete meal in one pot.
With plenty of variations and substitution options, you’re sure to find the perfect recipe for you!
How to make chicken alfredo?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook pasta. Drain and toss with a bit of oil to prevent sticking.
- Cook chicken. Season and sear on both sides, then remove to a plate.
- Add garlic and deglaze. After garlic has cooked, add chicken broth and scrape with a wooden spoon to loosen any browned bits.
- Stir in cream. Simmer for a few minutes.
- Stir in cheese. Simmer and stir until a creamy sauce forms.
- Toss together. Add pasta to the pot, along with broccoli and bacon. Toss until combined.
- Serve. Serve with sliced chicken on top, and garnished with fresh herbs.
After searing the chicken in the skillet, don’t wipe it out or clean it. All those browned bits on the bottom of the skillet add so much flavor to the sauce.
Variations of this recipe
- Full size chicken breasts – if your grocery store doesn’t carry thin sliced chicken, you can make this recipe with 2 regular sized chicken breasts. Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
- Other types of chicken – chicken tenders, and boneless skinless chicken thighs would also work in this recipe.
- Other proteins – in place of chicken, some shrimp or pan seared tofu would work well.
- Other vegetables – broccoli not your fave? Try asparagus (cut in thirds), or green beans (cut in half).
- No heavy cream – other dairy products can be used, see the faq’s section below for the details.
For the best flavor and richness, I do recommend the heavy cream, however I understand some folks might not want all the fat and calories that comes with that ingredient. You can use half and half or whole milk, however they will need longer to thicken up. You may want to whisk about 1 Tbsp of cornstarch with 1.5 Tbsp of the dairy you’re using, then stir that mixture into the sauce. This will thicken it up.
Nope 🙂 You can use any type of pasta you like for this recipe.
I really love the flavor of this homemade sauce, but in a pinch, you can use a jar of your favorite alfredo sauce. You’ll need approximately 3 cups for this recipe.
Making chicken alfredo ahead of time
I find creamy pastas are best when made right before serving, however you can make some of the components ahead of time.
- The seasoning mix can be combined and stored on the counter.
- The pasta can be boiled, drained, tossed in little oil and stored in the refrigerator.
- The bacon can be cooked ahead of time, crumbled and stored in the refrigerator.
- Broccoli can also be steamed, cooled, and stored in the refrigerator.
This cuts down on the prep and cook times, which is great for a busy weeknight.
Leftover pasta should be stored in an airtight container in the refrigerator for 3-5 days.
Reheat on the stovetop, with a splash of cream to loosen the sauce back up.
I’ve had one of these skillets for years and it’s my go-to skillet for one pan meals, and pasta dishes. Plenty of room for tossing the pasta with the sauce!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 16 oz dried fettuccine pasta
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 lbs. thin sliced boneless skinless chicken breasts (approximately 4 chicken breasts)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 6 cloves garlic minced
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups reduced sodium chicken broth
- 2 cups shredded Parmesan cheese
- 3 cups steamed broccoli florets
- 8 slices bacon cooked and crumbled
- 1-2 Tbsp minced fresh parsley
- Cook pasta, according to package directions, then drain. Lightly toss in a bit of olive oil to prevent sticking, then set aside.
- Combine salt, pepper, paprika, thyme, garlic powder, and onion powder in a small dish. Season chicken on both sides with seasoning blend.
- Heat olive oil and butter in a large skillet over MED HIGH heat. Add chicken and cook for 3-4 minutes per side, until golden brown. Remove to a plate and cover loosely with foil to keep warm.
- Add minced garlic to same skillet and cook 30 seconds, or until fragrant. Add chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits from the chicken.
- Stir in heavy cream and cook for 2-3 minutes, letting the mixture simmer.
- Add Parmesan cheese and cook, stirring often, for 1-2 minutes, or until mixture turns into a creamy sauce.
- Add cooked pasta to skillet, along with broccoli florets, most of the crumbled bacon, and most of the minced parsley. Stir to combine.
- Slice chicken into thin strips.
- Serve sprinkled with remaining parsley, crumbled bacon, topped with sliced chicken and sprinkled lightly with black pepper.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.