Skinny ONE POT Chicken Bacon Fettuccine Alfredo is our favourite way to eat pasta with NO HEAVY CREAM, butter or flour!
Only one pot to clean up means less washing up, with the pasta being cooked right IN the pot! Welcome to your new favourite pasta recipe. Skinny ONE POT Chicken Bacon Fettuccine Alfredo.
I know, I know. New years resolutions usually mean NO carbs, or very minimal carbs. BUT. With so many blogs all about grilled fish and vegetables lately, I had to break free from the dieting restraints to give you a pasta recipe. The DIFFERENCE is, this one has NO HEAVY CREAM and a quarter of the calories than the usual Alfredo recipe, with broccoli included for the added veggie benefit.
The sauce, like a lot of my low fat creamy sauces, is made with milk instead of cream. So, with the pasta being cooked in the same pot as the sauce, the milk thickens up so beautifully without the need of any flour, with the pasta starches cooked right through the milk, creating an incredible thick and creamy sauce.
Top with crispy bacon pieces and ENJOY this Skinny One Pot Chicken Bacon Fettuccine Alfredo!
WATCH US MAKE IT RIGHT HERE!
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- 8 strips bacon , chopped and trimmed of all fat
- 2 large chicken breasts , diced into 1-inch pieces
- 4 cloves garlic , minced
- 2 teaspoons Kosher salt
- 1 teaspoon pepper
- 6 1/2 cups 2% milk (or half and half)*
- 500 g | 1 pound dry fettuccine pasta
- 1 large head of broccoli , cut into florets, stem removed
- 1 cup fresh grated Parmesan cheese
- Fry the bacon in a large saucepan or pot over medium-high heat until crispy.
- Add the chicken and sauté until cooked through. Add the garlic and fry until fragrant (about 2 minutes). Season with, salt and pepper.
- Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta.
- Stir occasionally for 5-6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 7 minutes).
- Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed.
- Serve with extra pepper and parmesan cheese, if desired.
If using milk, be careful not to rapidly boil the milk as it will curdle. Bring to a gentle simmer, reduce heat and add the pasta immediately to prevent curdling.
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Sue says
We love this recipe – but my metal pot takes a week to clean – what type of pot are you using in the video ? Thanks – really good recipe !
stanp says
Made this recipe last night…5 stars !!
Very delicious. Can’t tell there’s no cream,etc…
Becky Hendricks says
I am so excited to have found your blog and recipes!!!! They have been a game changer in my family as we are getting bored with my “regular” rotation. Two of us eat gluten free so I am usually able to tweak your recipes with no problem, however, this one is a little scary for me to try with gluten free pasta. Has anyone out there tried it yet? Thanks again!!!
Catherine says
So far all of the recipes I have tried from your website have been beyond delicious! My kids and husband love bacon, and I am excited to serve this tonight. To clarify, do you cook the chicken in the bacon grease?
Alycia Brown says
I made this for dinner tonight and it was delicious! My fiancé even enjoyed it! Can you provide the nutritional information for me please?
Emily says
Can I substitute asparagus for the broccoli? I love asparagus 🙂
Thanks…Emily
Cristine says
BEST pasta EVER! Thanks Karina! I was a bit sceptical about cooking the pasta this way, but holy moly that’s all changed now! THANK YOU!
Foodie says
Made this for myself and some dinner guests on Friday. It was delicious! One question I have, for future reference… can it be re-heated?
Betty Seline says
How can I get the Parmesan chick.and mushrooms recipe ?
Sue Balk says
really good
Mia says
Omg!! So I must admit I’m not a cook in the house my husband is. But he was super impressed when I made this dish. Thank you so much for everything you do and god bless!
Hayford Peirce says
Your recipe looks delicious and a foodie friend of mine has already made it and said that it is wonderful. But could you please tell us, either in grams or ounces, what amount of Parmesan to use. Depending on the kind of grater or food processor used, ONE CUP of grated Parmesan can vary from 1 ounce to 4 ounces in the amount of actual cheese used.
Thanks!
Jeff Winett says
Simply divine! This “one pot” goes to the top of the list. Last night when I made your recipe, I used thigh meat, and short cutted the broccoli head, by using bagged florets from Trader Joe’s. The mouthfeel and flavor was no different than eating a very caloric Alfredo. My only other deviation was to keep the crispy bacon separated from the dish until I mixed in the Parmesan. Thank you Karina, for your sharing this. We truly loved it.
Arthur in the Garden! says
Oh! this is perfect!
Desiree says
Do you think Almond milk would work..?
Karina says
Hi Donna. I prefer not too as ingredients differ from country to country, and many readers have complained in the past if there are differences in calculations. MyFitnessPal is a great app for calculating them with the ingredients you’re using.
Karina says
I used reduced or 2%, but either works!
Karina says
It’s 2% or reduced fat or trim milk, but either will work!
Yvonne says
This was our dinner tonight and it was a hit!!!! It was so delicious.
Patricia says
*this
Patricia says
Omgooosssh! What a tasty recepie. Definitely worth making it when i saw the pic. I hate cooking because of everything I encounter after the eating…but Thy here was nice.
Michelle says
Is the milk “whole” or am I able to use Reduced fat?
Michelle says
Is the milk whole milk or can I use reduced?
donna says
I’m new your blog and was brought here when one of your recipes was shared. It had the nutritional information. but many do not. Are you able to supply it for this recipe? Thanks
Karina says
You’re welcome Deb!
Deb says
This looks so yummy and I so appreciate it being a lower fat and calorie dish! Thanks for sharing the recipe!