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Chipotle Bacon Alfredo is chock-full of crispy bacon crumbled throughout smoky chipotle-parmesan cream sauce, all smothered over mafaldine noodles. This is the Mexican-Italian fusion you didn’t know you were missing.
Creamy, smoky Chipotle Bacon Alfredo is one of the simplest dinners to make and it is screaming with flavors! Canned chipotles give a smoky spice while the sour cream and half and half mellow out the heat.
If you love pasta and comfort dishes, you need to check out some of my fan favorite dishes like the Blackened Chicken Alfredo, Chicken Tetrazzini, Buffalo Chicken Mac and Cheese, and my Smothered Chicken and Gravy.
What Are Those Noodles and Where Can I Buy Them?
These curly and thin lasagna-like noodles are called Mafaldine. You can find them at some Aldi stores, Wegman’s, Italian specialty markets, or Amazon. On Amazon, of course they are a bit more spendy, a 4-pack is $25 ($6/bag).
Buy Mafaldine 4-Pack Noodles Here
Buy Mafaldine 1-Pack Noodles Here
Key Ingredients in Chipotle Bacon Alfredo:
This Chipotle Bacon Alfredo is incredibly easy to make starting with basic ingredients you already have in your kitchen:
Bacon
Mafaldine Pasta
Chipotles in Adobo
Aromatics – onion, garlic and parsley
Dairy – half and half, sour cream, parmesan and shredded cheese
How to Make Chipotle Bacon Alfredo
Step 1: Add bacon chunks into a large skillet, heat to medium low. Cook until crispy.
Step 2: While bacon cooks, prepare the sauce in a blender or food processor: half and half, sour cream, chipotles and salt and pepper. Blend until smooth, adding a splash more half and half if needed. Boil pasta to al dente according to package instructions.
Step 3: Set aside crispy bacon and discard most of the excess oil, leaving just 2 tablespoons in the pan. Add onion and garlic, sautéing until fragrant. Then add parsley and continue to cook 1-2 minutes, stirring frequently.
Step 4: Pour in the sauce, tossing with the onion mixture. Add noodles directly into the sauce pan along with 1/2 cup pasta water. Toss everything to coat, then add in most the bacon and fold until incorporated. Serve immediately, topping with leftover bacon.
Are the Chipotles in this Bacon Alfredo Spicy?
Yes, chipotles in adobo do carry some heat, especially when using the full can. The dairy helps tame some of the heat, although it’s a low-moderate amount of heat, I’d consider this dish too spicy for most kids.
What Other Proteins Pair Well?
We love adding ground spicy Italian sausage in lieu of bacon. Make it in the skillet first, following the same method we do with bacon. In addition to sausage or bacon, you can add shrimp or chicken atop the finished bacon alfredo pasta.
Looking for More Comfort Food Recipes?
Blackened Chicken Alfredo
Buffalo Chicken Mac and Cheese
Chicken Tetrazzini
Smothered Chicken and Gravy
Did you love this Chipotle Bacon Alfredo Recipe? Be sure to comment below with any questions or feedback.
Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Chipotle Bacon Alfredo
Ingredients
- 1 lb. mafaldine pasta or pasta of choice
- 1 medium yellow onion
- 3 cloves garlic minced
- 1 small bunch curly parsley minced (stems removed)
- 1 pack bacon, diced
- 1 1/3 cup half and half
- 1 cup sour cream
- 1 7oz can chipotles in adobo
- 1 tablespoon chicken bouillon
- 1/2 tsp each: salt and pepper or to taste to taste
- 1/2 cup reserved pasta water
- 1/3 cup parmesan grated
- 1/2 cup shredded mexican cheese
Instructions
- Add bacon chunks into a large skillet, heat to medium low. Cook until crispy.
- While bacon cooks, prepare the sauce in a blender or food processor: half and half, sour cream, chipotles, bouillon, and salt and pepper. Blend until smooth, adding a splash more half and half if needed.
- Boil pasta to al dente according to package instructions.
- Set aside crispy bacon and discard most of the excess oil, leaving just 2 tablespoons in the pan. Add onion and garlic, sautéing until fragrant. Then add parsley and continue to cook 1-2 minutes, stirring frequently.
- Pour in the sauce, tossing with the onion mixture. Add in the parmesan cheese and shredded cheese, stir until melted through. Add noodles directly into the sauce pan along with 1/2 cup pasta water. Toss everything to coat, then add in most the bacon and fold until incorporated. Serve immediately, topping with leftover bacon.
Looks amazing!
Wheh and where do you had the chicken bouillon?
Hi Claude – it gets added in the blender with all the sauce ingredients. Just updated the recipe.
Oh my goodness this pasta was so good! I followed the recipe except added a little leftover diced chicken just because. I couldn’t find the mafaldine pasta so I used fettuccini instead which worked beautifully. Otherwise I followed recipe. I will be making it again and I’ll keep looking for the mafaldine because it looks yummy!
I can now only find the Mafaldine noodles on Amazon or Cento’s website. They no longer carry them at Aldi 🙁 if you happen to be close to a Wegman’s they always carry them. Fettuccini is always a great option too, so you can’t go wrong. So happy you liked it.