Creamy Bacon Alfredo Recipes

ALFREDO PASTA WITH BACON

Steps:

• Bring a large pot of water to a boil. Salt generously. Add the pasta and cook until al dente. Reserve a mug full (about 1 cup) of the pasta water then drain the pasta. Return the pasta to the pot.
• While the pasta is cooking, cut the bacon into bite-sized pieces. Cook in a large skillet over medium-high heat until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain.
• Add the butter to the bacon grease in the skillet and cook until the butter is melted. Whisk in the flour and cook for a minute or two.
• Slowly whisk in the chicken broth and the cream. Cook for a few minutes, until the sauce has started to thicken up. Add in the Parmesan and stir until melted.
• Pour the Alfredo sauce and the reserved bacon over the pasta in the pot. Stir to coat. If needed, add some of the reserved pasta water to loosen up the sauce.
• Serve topped with chopped parsley, if desired.

CREAMY BACON ALFREDO

Steps:

• Bring a pot of salted water to a boil and cook pasta for 6-8 minutes, or until al dente. Drain and set aside. In a large frying pan, heat 1 tbsp of olive oil and add in two cloves of crushed garlic. Once garlic is fragrant, add in spiralized zucchini and cook for 2 minutes or until softened. Add in 1 Can of Campbell's ® Cream of Bacon soup. Stir in milk. Add more milk if you want thinner consistency. Add in parmesan cheese and stir until melted. Add in pasta noodles and stir until well combined. Add in bacon crumbled and combine well. To serve, sprinkle with freshly grated parmesan cheese.

BACON CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

Steps:

• Cook the bacon in a large pot over medium-high heat until crispy.
• Add the chicken and cook until no pink is showing. Remove the chicken.
• Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
• Put the chicken back in, add the milk, then stir.
• Bring the milk to a boil, then add the pasta.
• Stir constantly for about 10 minutes until the pasta is cooked.
• Add the parmesan, then mix until the cheese has melted. Serve!
• Enjoy!

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

CREAMY STOVE-TOP ALFREDO WITH BACON AND PEAS

Steps:

• In an extra large skillet, cook the four slices of chopped bacon over medium heat until crisp. Add garlic; cook and stir for 30 seconds more. Drain off fat. Stir in pasta, broth, water, salt, and pepper.
• Bring to boiling; reduce heat. Simmer, covered, for 12-15 minutes or until pasta is al dente, stirring once. Stir in peas, whipping cream, and Parmesan cheese. Cook and stir for 2 minutes more or until heated through. Serve immediately sprinkled with crumbled bacon.