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A creamy, decadent ranch seasoned alfredo sauce is smothered over juicy chicken breasts, crispy bacon and tender broccoli. This Chicken Bacon Broccoli Alfredo is a comfort food that will be loved by all.
If you love pasta recipes, you’ve got to try my Chicken Bacon Ranch Pasta Salad, One-Pot Sun dried Tomato Pasta, One-Pot Lemon Parmesan Pasta, and Marry Me Chicken Pasta.
Why You’ll Love Chicken Bacon Broccoli Alfredo
❤️ Easy and simple to make, the alfredo uses milk, half and half and just a small amount of heavy cream, making this alfredo sauce a lot lighter than the traditional recipe.
❤️ Juicy chicken is perfectly seasoned and cooked until it’s juicy and tender, then tossed in the alfredo sauce ensuring it stays moist.
❤️ Lots of protein and fresh veggies make this chicken bacon broccoli alfredo a great choice for a balanced dinner.
❤️ Creamy, alfredo with a ranch twist that isn’t like the traditional heavy cream version. Since chicken bacon and ranch go so well together, it only made sense to add ranch seasoning to this alfredo sauce. This alfredo tastes creamy and decadent without being overly indulgent.
Key Ingredients
Chicken – we’ll pound the chicken breasts to 1/4 inch thickness to ensure they cook evenly and stay juicy. For the seasoning, it’s just a simple salt, pepper and Italian seasoning.
Bacon – cooked until crispy. You can use as much as you’d like, about 1/2 pound is sufficient to get a little bacon in each bite.
Broccoli – blanched broccoli is used so it’s still al dente and bright green, providing lots of nutrients.
Fettuccine Noddles – spaghetti, bucatini, linguini all work. Any long noodles you prefer work great!
Dairy – we’ll use equal parts whole milk and half and half. Then a 1/2 cup of heavy cream to add a little more decadence without it being overly indulgent.
Parmesan – freshly grated is always ideal since they don’t contain any fillers or preservatives.
Garlic – like with all delicious alfredo sauces, freshly minced garlic is absolutely necessary. The jarred or tube kind do not cut it.
Butter – just a few tablespoons of butter for the base of the sauce.
Ranch Seasoning – for the seasoning for our creamy alfredo sauce, ranch seasoning is used and it adds incredible flavor to the sauce.
Seasonings – salt, pepper, Italian seasoning and cajun seasoning (or similar all-purpose seasoning).
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How to Make Chicken Bacon Broccoli Alfredo
Cook the Chicken
Season chicken and cook in a skillet 4 minutes per side. Set aside then slice.
Boil the Fettuccine
Get the fettuccine cooked according to package instructions.
Make the Alfredo Sauce
Add all the ingredients for the alfredo sauce into the same skillet you used to cook the chicken. Simmer it until thickens.
Assemble the Chicken Bacon Broccoli Alfredo
Add strained pasta into the alfredo sauce, tossing to coat it well.
Fold in all your toppings: chicken, diced broccoli, and bacon and serve.
How to Store and Reheat
Like with most pasta dishes, the best way to store this chicken bacon broccoli alfredo is in an air tight container and refrigerate. It lasts in the fridge for up to 5 days.
To reheat, add a few splashes of chicken broth or milk/half and half into your desired portion before microwaving. This will help rehydrate the alfredo.
I hope you enjoyed this recipe for this Chicken Bacon Broccoli Alfredo recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Chicken Bacon Broccoli Alfredo
Ingredients
- 1.5 lbs chicken breasts pounded to 1/4 inch thick
- 1 tablespoon Italian seasoning
- 6-8 strips bacon cooked to crispy
- 2 cups broccoli florets
- 10 oz fettuccine noodles
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 cup whole milk
- 1 cup half and half
- 1 tablespoon ranch seasoning
- 1 teaspoon cajun seasoning or kick’n chicken seasoning
- 1/2 cup heavy cream
- 2/3 cup parmesan cheese freshly grated
- salt and freshly ground black pepper
Instructions
- Rub the chicken with a drizzle of olive oil. Season well on both sides with salt, pepper and Italian seasoning.
- In a large skillet over medium low, pour in 2 tablespoons of olive oil. Add the seasoned chicken and cook about 4 minutes per side of until golden brown and cooked through. Set aside to rest under tented foil then slice.
- Bring a large pot of salted water to a boil then cook the fettuccine according to the package instructions while making the sauce.
- In the same pan still over medium low heat, melt the butter. Whisk in the garlic and saute until fragrant. Pour in the milk and half and half. Sprinkle in the ranch seasoning, cajun seasoning and pepper. (Salt shouldn't be needed since the parmesan and ranch seasoning contain sodium.)
- Simmer the sauce about 3-4 minutes to allow it to thicken slightly. Add in the parmesan and heavy cream. Continue to simmer until it thickens (it will continue to thicken more once it sits). Taste and adjust the seasonings if needed.
- Add strained fettuccine into the alfredo sauce, tossing to coat well. Fold in all your toppings: chicken, diced broccoli, and bacon and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
