Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4
Everybody wants an easy dinner perfect for the whole family. And this simple recipe for Chicken Broccoli Pasta with Bacon is the way to go. Made with chicken (protein), bacon, and veggies smothered in a luscious creamy Alfredo sauce, this dish has everything you love on one plate!
I love the juicy, moist chicken combined with veggies, bacon, and a super simple creamy sauce made with heavy cream and Parmesan cheese. The combination of all the ingredients works wonders. No doubt, this quickly became a crowd favourite.
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Ingredients
1 tbsp olive oil
1 pound chicken breast boneless and skinless
1/4 tsp salt
1/4 tsp pepper
3 cloves garlic minced
2/3 c. heavy cream
2/3 c. milk
1 c. Parmesan cheese shredded
8 ounces fettuccine pasta (for a gluten-free version, use gluten-free brown rice fettuccine)
2 c. broccoli florets, blanched
7 strips bacon
How to make Chicken Broccoli Pasta with Bacon
Step 1: In a large skillet, heat the olive oil over medium-high heat. With salt and pepper, season the chicken breast. Place the chicken in the hot oil and cook for about 2 to 4 minutes per side over high heat until brown. Set the chicken aside when done and cover to keep warm. Alternately, you can use pre-cooked chicken. Simply cut them into thin slices.
Step 2: In the same skillet, add the minced garlic with oils and bits left from cooking the chicken. Then, add in the heavy cream and milk. Bring this to a boil, then decrease to a simmer before stirring in the cheese. Let the cheese melt into a creamy sauce.
Step 3: Following the package directions, cook the pasta, then drain when done.
Step 4: To the creamy sauce, add the cooked pasta, cooked bacon, and cooked broccoli. Toss to coat.
Step 5: To taste, season with salt and pepper, then top with the sliced cooked chicken.
Nutrition Facts:
Amount Per Serving: Calories 809 | Calories from Fat 405 | Fat 45g 69% | Saturated Fat 20g 125% | Cholesterol 173mg 58% | Sodium 983mg 43% | Potassium 881mg 25% | Carbohydrates 50g 17% | Fiber 2g 8% | Sugar 4g 4% | Protein 48g 96%| Vitamin A 1175IU 24% | Vitamin C 42.9mg 52% | Calcium 411mg 41% | Iron 1.9mg 11%
Ingredients
- 1 tbsp olive oil
- 1 pound chicken breast boneless and skinless
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic minced
- 2/3 c. heavy cream
- 2/3 c. milk
- 1 c. Parmesan cheese shredded
- 8 ounces fettuccine pasta (for a gluten-free version, use gluten-free brown rice fettuccine)
- 2 c. broccoli florets, blanched
- 7 strips bacon
Instructions
Step 1: In a large skillet, heat the olive oil over medium-high heat. With salt and pepper, season the chicken breast. Place the chicken in the hot oil and cook for about 2 to 4 minutes per side over high heat until brown. Set the chicken aside when done and cover to keep warm. Alternately, you can use pre-cooked chicken. Simply cut them into thin slices.
Step 2: In the same skillet, add the minced garlic with oils and bits left from cooking the chicken. Then, add in the heavy cream and milk. Bring this to a boil, then decrease to a simmer before stirring in the cheese. Let the cheese melt into a creamy sauce.
Step 3: Following the package directions, cook the pasta, then drain when done.
Step 4: To the creamy sauce, add the cooked pasta, cooked bacon, and cooked broccoli. Toss to coat.
Step 5: To taste, season with salt and pepper, then top with the sliced cooked chicken.