Quick and easy! Use up leftover chicken in this deliciously creamy, and super easy, Chicken and Bacon Alfredo pasta dinner.
This recipe does take a little longer than some of the others I've used in the past.
A few of them boast that they can get the dinner to table in 15 minutes, but it's not long enough to cook the pasta.
I've found that the pasta is still hard using other recipes, so it's worth spending a little more time and boiling the pasta.
However, this can be done at the same time as preparing the chicken and bacon sauce, so you won't notice it taking that much longer.
We used penne pasta, but there's no reason you couldn't use up any pasta shapes you've got in the cupboard. Or, why not mix and match to use up the last of everything?
This is a perfect dish to use up leftover chicken. The chicken won't dry out in the creamy sauce.
If you're using less chicken, why not add some broccoli into the cause to boost some of your veggies and bulk out the dinner too.
Don't want to bake this pasta dish? You could choose to serve this chicken and crispy bacon alfredo straight from the pan - it would be far quicker.
That's fine if you want to, and you'll save on adding extra calories and ingredients with the cheese.
Chicken and Bacon Alfredo
Ingredients
300g pasta
1 tablespoon oil
2 chicken breasts
275 g streaky bacon
1 onion
150 g mushrooms
2 garlic cloves
2 tablespoon cream cheese
1 teaspoon mixed herbs
1 teaspoon nutmeg
100 ml cream
1 tablespoon parmesan
100 g Cheddar cheese
Instructions
Add the pasta to a boiling pan and cook as per the packet instruction.
In the meantime, in a non-stick pan, heat the oil and sauté the chopped onion and mushrooms for approximately 4 minutes on a medium heat.
Add the garlic and cook for a further 1 minute, then add the chopped bacon, and chopped chicken and cook until chicken is lightly browned.
Add the mixed herbs, nutmeg and cream cheese. Melt down the cream cheese and then pour the cream, salt and pepper.
Drain the pasta and mix it in then transfer to oven proof dish.
Sprinkle parmesan and grated cheddar cheese on top, bake in oven until browned at 190°C for approximately 15 minutes.
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Chicken and Bacon Alfredo
Ingredients
- 300 g penne pasta 18p
- 1 tablespoon oil 1p
- 1 onion 10p
- 150 g mushrooms 48p
- 2 garlic cloves 3p
- 275 g streaky bacon £1.50
- 2 chicken breasts £1.90
- 1 teaspoon mixed herbs 5p
- 1 teaspoon nutmeg 10p
- 2 tablespoon cream cheese 15p
- 100 ml cream 33p
- 1 tablespoon parmesan 23p
- 100 g Cheddar cheese 60p
Instructions
- Add the pasta to a boiling pan and cook as per the packet instruction.
- In the meantime, in a non-stick pan, heat the oil and sauté the chopped onion and mushrooms for approximately 4 minutes on a medium heat.
- Add the garlic and cook for a further 1 minute, then add the chopped bacon, and chopped chicken and cook until chicken is lightly browned.
- Add the mixed herbs, nutmeg and cream cheese. Melt down the cream cheese and then pour the cream, salt and pepper.
- Drain the pasta and mix it in then transfer to oven proof dish.
- Sprinkle parmesan and grated cheddar cheese on top, bake in oven until browned on top at 190°C for approximately 15 minutes.
Sally
I love a creamy Alfredo - this is great x
David Harrison
Inexpensive, easy to make and excellent..