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 ben 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 -6
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.
- 1/4 cup olive oil (or coconut oil)
- 1 pound chicken breast (boneless & skinless or 2 chicken breasts, precooked and chopped)
- 4-6 ounces of fresh spinach, roughly chopped
- 1 teaspoon onion salt (or regular salt)
- 1/2 teaspoon white pepper
- 2 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 tablespoon dried parsley
- 1 (8 ounce) package of cream cheese
- 3 (7 ounce) packages of angel hair shirataki noodles
- 1/2 cup grated parmesan cheese
- 4 slices of bacon, precooked and crumbled
- 1/4 cup fresh parsley, finely chopped (optional)
- Cut the chicken into 1/2 inch pieces. Heat the olive oil in a large skillet and add chicken. Saute until chicken is cooked through.
- Once chicken is cooked, add spinach and saute until just wilted. Sprinkle with onion salt, pepper, onion powder, garlic powder and parsley and stir to combine.
- Cut cream cheese into roughly 1-inch pieces and add to pan. Stir often until cream cheese is melted. While it is melting, rinse shirataki noodles as directed.
- Add to pan and stir until all are heated through and sauce has thickened. If your sauce is too think, you can add 1/2 cup milk or coconut milk (though I've never needed to do this).
- Add parmesan cheese and stir until evenly mixed in and melted. Remove from heat.
- Top with crumbled bacon and parsley, if using, and serve.
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?