Killer Pasta Alfredo(Esque) With Chicken & Bacon

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“This dish uses an alfredo-like sauce, but i don't know whether to actually call it "alfredo" because of the chicken and bacon. I created this by cribbing from a bunch of other "alfredo"-type recipes and experimenting with proportions until i found what worked for me. Pasta used should be something flat or ridged; farfalle, rotini, or shells work well. I wouldn't use macaroni or any of the other pastas with holes; the sauce balance would likely be off. I use whole-grain pasta for this recipe, and it works wonderfully. Note that it's REALLY IMPORTANT to use GOOD parmesan cheese for this recipe. Do NOT use the cheap stuff, it's gross. Get parmigiano-reggiano or another aged parmesan (24+ months), for reals!”
1hr 15mins

Ingredients Nutrition


  1. Mix olive oil, lemon juice, and italian seasoning mix in small bowl for marinade.
  2. Cut chicken into small pieces; marinate in above mixture for 1 hour.
  3. Cook chicken in small skillet (if not precooked).
  4. Separately, boil pasta according to directions.
  5. Put pasta, chicken, and bacon crumbles in a large bowl; set aside.
  6. Place butter and cream cheese in saucepan on very low heat.
  7. Once butter/cream cheese mixture is melted, whisk in heavy cream, crushed garlic, pepper, and parmesan cheese. Cook on low for 3-4 minutes, STIRRING CONSTANTLY with whisk.
  8. When mixture is smooth and warm (not hot) remove from stove and add to bowl with pasta mixture. Toss.
  9. If desired, top with quartered cherry tomatoes.

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