Bacon Chicken Alfredo Recipe (One Pan)

One-Pan Bacon Chicken Alfredo Recipe

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:

  1. Real food ingredients
  2. Cooks in one pan (to minimize the dishes)
  3. Easy to make
  4. 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!

The Catch…

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

One-Pan Bacon Chicken Alfredo Recipe

8 votes


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)


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Add parmesan cheese and stir until evenly mixed in and melted. Remove from heat.
  6. Top with crumbled bacon and parsley, if using, and serve.

Courses Main

Cuisine Italian

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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?

A go-to recipe for busy nights. This bacon chicken alfredo is simple to make with basic ingredients and comes together in one pan in under half an hour!

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Reader Comments

  1. This was easy and fast – my family loved it, thanks so much.

  2. Katie, I took the link from the Bacon Chicken Alfredo recipe to the Beef and Cabbage recipe. Both sound interesting and the comments support this. They sound like a base from which to build on – as many comments seem to suggest. Couldn’t find how to comment on the Beef and Cabbage but I do have a couple of questions.

    You say you use at least a teaspoon of all the spices you listed. That seems a bit much, especially for salt and thyme. Or is it really a “to taste” thing? Also, as a variation, you suggested adding a dozen eggs to make a casserole. That seems like a lot and wouldn’t it end up being more of a quiche?

    Whatever, I’m going to try both recipes

    • All spices are definitely to taste, so start with lower amounts and work up to what works for you. And the texture of the egg one is a mix between a casserole and a quiche but it is much more meat/veggie heavy than most quiches so I call it a casserole.

  3. Is it true that you shouldn’t heat olive oil to a high temperature? Thanks! 🙂

    • There’s a lot of confusion about this and I will eventually write about it, but it’s generally agreed upon that moderately high temperatures are ok.

      • I’d be very interested in that post! Been wondering about that.

  4. Why is it that people don’t write recipes using whole foods, I mean, I would have thought that you of all people would cook using whole foods. There’s nothing like using fresh ingredients, (garlic, onion, parsley etc). These “powdered” supermarket bought ingredients, are basically crap

    • I completely agree with you, but the point of this particular recipe is a simple and easy option that doesn’t take long to make. Sure, you can use whole garlic, onion, parsley, etc., but that would probably triple the length of the time to make the dish, and most mothers with kids don’t have the time to cook it in gourmet fashion with the whole ingredients. Of course, I always recommend purchasing the organic powder options whenever possible…

    • A recipe is: a set of instructions for preparing a particular dish, including a list of the ingredients required

      If you don’t like it don’t make it.

  5. I’m not sure how it’s “one pan” and half an hour if it relies on precooked bacon. If I hit a bad day where I don’t have anything in mind for dinner it’s unlikely I’d have a stash of crisp bacon on hand.

  6. Hey Katie, I have both of your cookbooks and I also have 6 children. All of these one pot recipes are great. All of the time and effort you put into this blog is greatly appreciated. I’m sorry you have to read negative comments after all you do for people. You have really helped me more than you will ever know. I’m always recommending your blog to people. You encourage me to keep trying. Thanks

    • Thanks for your thoughtful comment, Maria. Many blessings to you and your family in 2017!

  7. Geez people ease up. Thanks Katie for this! It sounds great and as soon as I get half a minute to hit the grocery store I plan to try it. I love your other recipes. I grow my own garlic and onions, and all of the herbs I cook with and make my own organic dried powders, seasonings, etc. People should not be so quick to jump to conclusions, or judge others who are not able to buy all real food, organic, etc. Anyway, thanks again!

  8. Awesome recipe! Eating it as I type lol so yummy! I used spaghetti squash as I am on a low budget and am unable to purchase the noodles, but it tastes great! I also added fresh onion. I love how simple this is! Would love to see more fast, one pan recipes from you 🙂 on a completely random side note, I would love if you published a post on naturally and effectively removing plantar warts! I’ve done my own research, but it’s taking forever to heal 🙁

    • Thank you for your comment! I was just wondering if I could use my spaghetti squash, since I have a bounty stored from this past fall! I, too, have home-grown onions that need to be tossed in as well!

      • Welcome! It was super yummy. The onions added such a nice crunch!

  9. I noticed that this recipe and others on your site use cheese. I’ve found raw sources of cheddar, but never cream cheese. Do you use raw cream cheese? I know that regular cheese is an inflammatory food? Is there a substitute?

  10. Is there a version that could be made with cashew cream to make it dairy free.? Also does your cookbook offer gluten and dairy free recipes. Would like to buy it but we need GF/CF recipes. Also my son has a wart I would love advice on getting rid of it.

  11. I made this last night, and it was amazing. I did use regular pasta (I know, for shame) because it is what I had. But this sauce was so good, it wouldn’t have mattered what I put it with! My entire family loved it, and my 2 yr old that has eaten a very healthy diet her whole life and usually dislikes pasta, absolutely loved it. If it has her approval, it was done right! She is picky unless it’s meat, salad, many raw veggies (only raw though), or yogurt! I also made the homemade caesar dressing for our salad with it, also incredible! Thanks for another winner, Katie! I’m off to make a gingerbug now, and I have a kombucha SCOBY that’s doing great too!

  12. Could you make it without the cheese? (Can have daiiry but not fermented dairy)

  13. I made this last night but altered it a bit. I omitted the bacon but added mushrooms and fresh baby spinach and used 4 oz. cream cheese w/ 6 oz. of cream. We used chicken thighs rather than breast meat but that is just our preference. My partner and I LOVED this! Thanks!

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