Chicken & Bacon Alfredo
Indulge in a creamy Chicken & Bacon Alfredo that's not just a treat for your taste buds but also a smart choice for your waistline! With tender chicken, crispy bacon, and a velvety sauce made from wholesome ingredients, this dish strikes the perfect balance between flavor and nutrition. Get ready to savor a guilt-free meal that's packed with protein and sure to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- garlic puree
🥩Meat & Seafood(2)
- 1 bacon medallion
- 150g chicken (0.33 lbs)
🥛Dairy & Eggs(3)
- 15g cheddar cheese (0.53 oz)
- 5g low fat butter (0.35 tbsp)
- 75g low fat cream (2.65 oz)
🫙Pantry Staples(1)
- 70g pasta (2.47 oz)
🧂Spices & Seasonings(1)
- Cajun, garlic, mixed herbs salt seasoning
📦Other(1)
- 10g Nando’s sauce (0.35 oz)
👨🍳 Instructions
- 1
Season the chicken and place it in the air fryer.
- 2
Boil the pasta.
- 3
Fry the bacon.
- 4
For the sauce, add the butter, garlic puree, cream, mixed herbs, and Nando's sauce. Mix well and then add the cheese.
- 5
Once the chicken is cooked, cut it into chunks.
- 6
Mix the sauce into the pasta, reserving some sauce to pour over at the end.
- 7
Layer everything and pour the remaining sauce on top.
💡 Pro Tips
- ✓Air fry chicken breasts at 375°F for 18-20 minutes, flipping halfway, and pull them at 160°F internal temp since carryover cooking will bring them to a safe 165°F while keeping the meat juicy.timing375°F, 160°F pull temp
- ✓Render bacon in a cold pan that gradually heats to medium (325-350°F) rather than starting hot, allowing fat to slowly liquefy so you extract maximum grease for crisping without scorching the proteins.technique325-350°F
- ✓Build the alfredo sauce by melting butter and blooming garlic puree at low heat (around 250°F) for 60-90 seconds before adding cream, since high heat will scorch garlic's sugars and turn it bitter.technique250°F, 60-90 seconds
- ✓Reserve 1/4 cup of starchy pasta cooking water and whisk it into the sauce before combining with pasta, as the starch molecules help emulsify the fat and cheese into a silkier, less greasy coating.ingredient1/4 cup reserved water
- ✓Add grated Parmesan or similar hard cheese off the heat, in small handfuls, stirring constantly, because temperatures above 180°F cause the proteins to seize and break the sauce into an oily, grainy mess.techniquebelow 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
Share this recipe
Chicken & Bacon Alfredo
Indulge in a creamy Chicken & Bacon Alfredo that's not just a treat for your taste buds but also a smart choice for your waistline! With tender chicken, crispy bacon, and a velvety sauce made from wholesome ingredients, this dish strikes the perfect balance between flavor and nutrition. Get ready to savor a guilt-free meal that's packed with protein and sure to become a weeknight favorite!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- garlic puree
🥩Meat & Seafood(2)
- 1 bacon medallion
- 150g chicken (0.33 lbs)
🥛Dairy & Eggs(3)
- 15g cheddar cheese (0.53 oz)
- 5g low fat butter (0.35 tbsp)
- 75g low fat cream (2.65 oz)
🫙Pantry Staples(1)
- 70g pasta (2.47 oz)
🧂Spices & Seasonings(1)
- Cajun, garlic, mixed herbs salt seasoning
📦Other(1)
- 10g Nando’s sauce (0.35 oz)
👨🍳 Instructions
- 1
Season the chicken and place it in the air fryer.
- 2
Boil the pasta.
- 3
Fry the bacon.
- 4
For the sauce, add the butter, garlic puree, cream, mixed herbs, and Nando's sauce. Mix well and then add the cheese.
- 5
Once the chicken is cooked, cut it into chunks.
- 6
Mix the sauce into the pasta, reserving some sauce to pour over at the end.
- 7
Layer everything and pour the remaining sauce on top.
💡 Pro Tips
- ✓Air fry chicken breasts at 375°F for 18-20 minutes, flipping halfway, and pull them at 160°F internal temp since carryover cooking will bring them to a safe 165°F while keeping the meat juicy.timing375°F, 160°F pull temp
- ✓Render bacon in a cold pan that gradually heats to medium (325-350°F) rather than starting hot, allowing fat to slowly liquefy so you extract maximum grease for crisping without scorching the proteins.technique325-350°F
- ✓Build the alfredo sauce by melting butter and blooming garlic puree at low heat (around 250°F) for 60-90 seconds before adding cream, since high heat will scorch garlic's sugars and turn it bitter.technique250°F, 60-90 seconds
- ✓Reserve 1/4 cup of starchy pasta cooking water and whisk it into the sauce before combining with pasta, as the starch molecules help emulsify the fat and cheese into a silkier, less greasy coating.ingredient1/4 cup reserved water
- ✓Add grated Parmesan or similar hard cheese off the heat, in small handfuls, stirring constantly, because temperatures above 180°F cause the proteins to seize and break the sauce into an oily, grainy mess.techniquebelow 180°F