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.
Servings: 4 servings
Calories: 638kcal
Ingredients
- ¼ cup olive oil (or coconut oil)
- 1 lb chicken breasts (diced)
- 8 oz fresh spinach
- 1 tsp onion salt (or sea salt)
- ½ tsp white pepper
- 2 tsp garlic powder
- 1 TBSP onion powder
- 1 TBSP dried parsley
- 8 oz cream cheese
- 21 oz angel hair shirataki noodles
- ½ cup Parmesan cheese (grated)
- 4 slices bacon (precooked and crumbled)
- ¼ cup fresh parsley (finely chopped, optional)
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