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Bacon Chicken Fettuccine Alfredo
Bacon Chicken Fettuccine Alfredo is one of many recipes that I found in one of my many Taste of Home Cookbooks. The combination of chicken, bacon, chopped spinach, fettuccine and Alfredo sauce is perfect. Personally, my favorite part of this dish are the leftovers. Why? The fettuccine has time to soak up some of the Alfredo sauce and everything comes together with delicious results. I’m getting hungry!!
Fast, Easy and Affordable
What is Alfredo Sauce exactly? Alfredo sauce is a rich sauce created in the early 1920’s by Roman restaurateur, Alfredo di Lello. It was named after his famous dish Fettuccine Alfredo. Alfredo sauce is classically made with heavy cream, butter, grated Parmesan cheese, salt and pepper. Although this sauce was created for pasta, it’s now used to top everything from chicken to vegetables.
This is the perfect dish! Fast, Easy and Affordable
- 1 16 oz package fettuccine
- 1 pound sliced bacon, diced
- 1 1/4 pounds boneless, skinless chicken breast cubed
- 1/4 teaspoon each lemon-pepper seasoning, salt and pepper
- 1 16 oz jar prepared Alfredo sauce
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
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 chicken with lemon-pepper seasoning, salt and pepper. Cook chicken in drippings over medium-high heat until juices run clear.
Drain fettuccine; place in a large mixing bowl. Add the Alfredo sauce, spinach, Italian seasoning, Parmesan cheese, bacon and chicken.
Pour mixture into a 2 quart casserole dish and bake at 350º for 45 minutes.