Velvety Chicken, Crispy Bacon & Spinach Alfredo Fettuccine with Tender Broccoli Bliss

A rich, creamy Alfredo pasta loaded with juicy chicken, crispy bacon, fresh spinach, and tender broccoli. This recipe serves 4–6 people and takes about 45 minutes.

Ingredients

For the Pasta

• 12 oz (340 g) fettuccine
• 4 cups broccoli florets
• 1 tbsp salt (for pasta water)

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Bacon

• 6 slices bacon, chopped

For the Alfredo Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1½ cups freshly grated Parmesan cheese
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)
• Salt to taste

For the Greens

• 3 cups fresh spinach

Garnish

• Extra Parmesan cheese
• Fresh parsley, chopped
• Cracked black pepper

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Equipment

• Large pot
• Large skillet or sauté pan
• Colander
• Tongs or wooden spoon

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Step-by-Step Instructions

Step 1: Cook the Pasta and Broccoli

1. Bring a large pot of water to a rolling boil.
2. Add 1 tablespoon salt.
3. Cook the fettuccine according to package directions until al dente.
4. During the last 3 minutes of cooking, add the broccoli florets to the same pot.
5. Reserve 1 cup of pasta water.
6. Drain the pasta and broccoli together and set aside.

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Step 2: Prepare the Chicken

1. Pat the chicken dry with paper towels.
2. Season both sides with:
   • Garlic powder
   • Paprika
   • Salt
   • Black pepper
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook chicken for 5–7 minutes per side until golden and the internal temperature reaches 165°F (74°C).
5. Transfer to a cutting board and rest for 5 minutes.
6. Slice into thin strips or bite-sized pieces.

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Step 3: Cook the Bacon

1. In the same skillet, add chopped bacon.
2. Cook over medium heat until crispy, about 6–8 minutes.
3. Remove bacon with a slotted spoon.
4. Place on paper towels to drain.
5. Leave about 1 tablespoon of bacon fat in the pan and discard excess.

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Step 4: Make the Velvety Alfredo Sauce

1. Reduce heat to medium-low.
2. Add butter to the skillet.
3. Once melted, add minced garlic.
4. Sauté for 30–60 seconds until fragrant.
5. Slowly pour in the heavy cream and milk.
6. Stir continuously and bring to a gentle simmer.
7. Simmer for 3–4 minutes.
8. Gradually whisk in the Parmesan cheese.
9. Add black pepper and nutmeg.
10. Continue stirring until smooth and silky.

Tip: If the sauce becomes too thick, add a splash of reserved pasta water.

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Step 5: Add the Spinach

1. Stir fresh spinach into the sauce.
2. Cook for 1–2 minutes until wilted.

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Step 6: Combine Everything

1. Add the cooked fettuccine and broccoli to the skillet.
2. Toss gently until coated with sauce.
3. Add sliced chicken and crispy bacon.
4. Mix thoroughly.
5. If needed, add reserved pasta water a few tablespoons at a time for a silkier consistency.

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Step 7: Final Touches

1. Taste and adjust seasoning.
2. Sprinkle with additional Parmesan.
3. Garnish with chopped parsley and cracked black pepper.

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Serving Suggestions

Serve with:

• Garlic Bread
• Caesar Salad
• Roasted vegetables
• Lemon wedges for brightness

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Chef’s Tips for Restaurant-Quality Results

• Use freshly grated Parmesan rather than pre-shredded cheese.
• Don’t boil the Alfredo sauce after adding cheese, or it may separate.
• Let the chicken rest before slicing to keep it juicy.
• Cook the pasta just to al dente so it finishes in the sauce.
• Add a pinch of red pepper flakes if you enjoy a little heat.

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Approximate Nutrition (per serving, based on 6 servings)

• Calories: 700–800
• Protein: 40–45 g
• Carbohydrates: 45–50 g
• Fat: 40–45 g
• Fiber: 4–6 g

This dish delivers creamy Alfredo richness, smoky bacon crunch, tender chicken, vibrant spinach, and perfectly cooked broccoli in every bite.