Bacon Mushroom Chicken Alfredo

Bacon Mushroom Chicken Alfredo

Bacon Mushroom Chicken Alfredo Recipe - creamy pasta that couldn't be easier to make! Bacon, mushrooms, chicken and garlicky Parmesan Alfredo sauce with fettuccine will make it your new favorite.


  • 4 slices bacon
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, boneless skinless cut into bite size pieces
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup sliced white mushrooms
  • 3 garlic cloves minced
  • 1/2 chicken bouillion cube
  • 3 tbsp water
  • 2 cups half and half or whole milk
  • 2 tbsp cornstarch
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 3 tbsp fresh parsley chopped, for garnish
  • 8 oz fettuccine pasta


  1. Cook pasta according to instructions on the package. Drain, keep warm.
  2. In a large deep pan, cook bacon until crispy. Remove onto a paper towel lined plate. Drain most of the bacon grease from pan. Add one tablespoon of butter and one tablespoon of olive oil. Add garlic and cook for about 1 minute, stirring often.
  3. Add chicken pieces, salt and pepper. Cook until chicken is no longer pink, about 7 to 9 minutes. Stir often, keep loosely covered most of the time. 
  4. Add mushrooms to chicken in pan. Cook until soft, stirring often. Add chicken bouillion cube and water. Stir until cube dissolves.
  5. In a medium mixing bowl, whisk together half and half, cornstarch, Parmesan and oregano. Whisk well. Add to pan. Bring to boil, lower the heat to simmer and cook for 5 minutes or until the sauce thickens. 
  6. Crumble or chop bacon. Add pasta and bacon and stir to coat with sauce. Serve garnished with fresh parsley. 

This article adapted from this site