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4.77 from 17 votes

Skinny One Pot Chicken Bacon Fettuccine Alfredo

ONE POT Fettuccine Alfredo with Chicken and Bacon! NO HEAVY CREAM, butter or flour. Only one pot to wash up, with the pasta being cooked right IN the pot!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: Fettuccine Alfredo
Servings: 6 people
Calories: 512kcal
Author: Karina


  • 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 milk (full fat or 2%) -- you can also use 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.


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.


Calories: 512kcal | Carbohydrates: 63g | Protein: 40g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 326mg | Potassium: 190mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1060IU | Vitamin C: 92mg | Calcium: 562mg | Iron: 2.4mg