Creamy Chicken Alfredo with Bacon is a dish that brings together the comforting flavors of the Midwest with a touch of Italian flair. This recipe is a nod to the rich, creamy dishes that have been a staple in Midwestern kitchens for generations. The addition of bacon adds a smoky depth that complements the creamy Alfredo sauce beautifully. It's a dish that warms the heart and the soul, perfect for family gatherings or a cozy dinner at home. The origins of Alfredo sauce date back to early 20th-century Rome, but this version has been lovingly adapted to suit the hearty appetites and tastes of rural America. It's a dish that invites you to gather around the table, share stories, and create memories.

This Creamy Chicken Alfredo with Bacon pairs wonderfully with a simple side salad of mixed greens, dressed lightly with olive oil and balsamic vinegar. A crusty loaf of garlic bread is perfect for sopping up the rich sauce, and a glass of crisp white wine, such as a Chardonnay or Pinot Grigio, complements the dish beautifully. For a touch of color and freshness, consider serving some steamed broccoli or asparagus on the side.

Servings: 4

8 ounces fettuccine or egg noodles
2 tablespoons olive oil
1 pound chicken breast, cut into cubes
Salt and pepper to taste
6 slices bacon, chopped
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Cook the fettuccine or egg noodles according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the bacon drippings in the skillet.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in the heavy cream, stirring to combine with the garlic and bacon drippings. Bring to a simmer.

Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.

Return the cooked chicken and bacon to the skillet, stirring to coat them in the sauce.

Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.

Sprinkle with fresh parsley before serving.

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce. For a vegetarian option, omit the chicken and bacon, and add sautéed mushrooms or spinach instead. You can also experiment with different types of pasta, such as penne or linguine, to suit your preference.

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