Bacon Chicken Alfredo Recipe (One-Pan 20-Minute Meal)

You know that moment when you realize it is 4:00 PM and you have nothing planned or defrosted for dinner? (Of course, those moments won’t happen often if you use a tool like Real Plans for meal planning.)

When that happens, this recipe and my one-pan beef and cabbage stir fry are my go-to meals. I love one-pan meals, so I’ve been experimenting quite a bit with them. This is what I’ve learned:

One-Pan Cooking

I love any recipe with a few basic criteria:

• Real food ingredients
• Cooks in one pan (to minimize the dishes)
• Easy to make
• Ready to eat in under 30 minutes

This chicken alfredo recipe meets all of those criteria and is absolutely delicious. You can make it in about half an hour, even if you have to defrost some frozen chicken in warm water first. If you have some already-cooked, leftover chicken to use, it will cut the time in half!

Some of our other one-pan favorites are:

Bacon Chicken Alfredo Without Pasta?

I know, I know, there is always a catch. In this case, the catch is that it is fastest if you use shirataki noodles instead of other types of pasta. I don’t really like to eat wheat products anyway, so I use shirataki or vegetable noodles.

Shirataki noodles are already cooked, which makes them super convenient. They just need to be rinsed and tossed into the sauce. I usually keep several packages on hand for this dish and for Thai peanut butter noodles. This is one of the kinds I use.

However, you can absolutely use vegetable noodles or any other type of noodle if you want. When I have time, I like to use my spiralizer to make veggie noodles, or use shredded cabbage, or spaghetti squash. I like the extra nutrients from the vegetables and the different flavors they add to dishes.

Other than the noodles, you don’t need any unusual or special ingredients for this recipe. You can have a better-than-restaurant meal on the table in under half an hour!

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Bacon Chicken Alfredo Recipe

This simple bacon chicken alfredo comes together in under half an hour in a single pan. One of my go-to meals on a really busy night.

Instructions

• In a large skillet, heat the olive or coconut oil.

• Add the diced chicken to the preheated skillet and saute until the chicken is cooked through.

• Once the chicken is cooked, add the spinach and saute just until wilted.

• Sprinkle with the onion salt, pepper, onion powder, garlic powder, and parsley and stir to combine.

• Cut the cream cheese into 1-inch pieces and add it to the skillet.

• Stir often until the cream cheese is melted.

• While it is melting, rinse the shirataki noodles as directed.

• Add the noodles to the pan and stir until everything is heated through and the sauce has thickened. If your sauce is too thick, you can add ½ cup milk or coconut milk.

• Add the Parmesan cheese and stir until evenly mixed in and melted.

• Remove from heat.

• Top with crumbled bacon and parsley, if using, and serve.

Notes

If you have time and don’t want to use the shirataki noodles, you can use a spiralizer to make other veggie noodles, thinly sliced and sauteed cabbage, or cooked spaghetti squash.

Nutrition

Calories: 638kcal | Carbohydrates: 11g | Protein: 38g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1292mg | Potassium: 939mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6544IU | Vitamin C: 23mg | Calcium: 286mg | Iron: 3mg

Chicken alfredo (topped with bacon) has become one of my family’s favorite meals. I think your family will love it too!

Do you have a favorite recipe that is quick and easy to make on busy nights?