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 (shopping list to my phone? Yes please!) but inevitably, they sometimes do.
And this recipe and one pan beef and cabbage stir fry is my go-to meal on most of those nights. However, that gets old quick, so I’ve been experimenting with some new, easy to make, one-pan recipes.
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 leftover chicken to use, it will cut the time in half!
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. If you want, you can absolutely use vegetable noodles or any other type of noodle, but it is just fastest with shirataki noodles (like these) and I prefer the texture of them anyway.
Other than that, you don’t need any unusual or special ingredients and you can have a better-than-restaurant meal on the table in under half an hour.
Bacon Chicken Alfredo Recipe
Bacon Chicken Alfredo Recipe (One Pan)
Yield 4 servings
This simple bacon chicken alfredo comes together in under half and hour in a single pan. One of my go-to meals on a really busy night.
- ¼ cup olive oil or coconut oil
- 1 lb chicken breasts
- 4-6 oz fresh spinach, roughly chopped
- 1 tsp onion salt or regular salt
- ½ tsp white pepper
- 2 tsp garlic powder
- 1 TBSP onion powder
- 1 TBSP dried parsley
- 8 oz cream cheese
- 3 (7 oz) packages of angel hair shirataki noodles
- ½ cup grated Parmesan cheese
- 4 slices bacon, precooked and crumbled
- ¼ cup fresh parsley, finely chopped (optional)
- In a large skillet, heat the olive or coconut oil.
- Cut the chicken into ½ inch pieces.
- Add the chicken to the preheated skillet and saute until the chicken is cooked through.
- Once the chicken is cooked, add the spinach and saute until just wilted.
- Sprinkle with the onion salt, pepper, onion powder, garlic powder, and parsley and stir to combine.
- Cut cream cheese into roughly 1-inch pieces and add it to pan.
- Stir often until the cream cheese is melted.
- While it is melting, rinse shirataki noodles as directed.
- Add the noodles to the pan and stir until all are heated through and 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.
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.
Serving Size 2 cups
Amount Per Serving
% Daily Value
Total Fat 48 g
Saturated Fat 19.2 g
Cholesterol 104 mg
Sodium 1433 mg
Total Carbohydrates 22.1 g
Dietary Fiber 11.7 g
Sugars 1.2 g
Protein 26.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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?