Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded sharp cheddar cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 2 tablespoons (30 g) unsalted butter
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 (6 oz / 170 g each) boneless, skinless chicken breasts
  • 4 slices of cooked bacon, crumbled
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 cups (200 g) cooked fettuccine or pasta of choice
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot. Cook pasta according to package directions until al dente. Drain and set aside.
  2. In a skillet, cook the bacon until crispy. Transfer bacon to paper towels to drain; crumble once cooled.
  3. Season chicken breasts with paprika, Italian seasoning, salt, and pepper. In the same skillet, sear chicken for 5-7 minutes on each side until cooked through and golden brown. Remove from skillet and slice chicken.
  4. In a mixing bowl, combine heavy cream, butter, minced garlic, garlic powder, and Parmesan cheese. Whisk until smooth, then stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
  5. In a large baking dish, combine cooked pasta, sliced chicken, crumbled bacon, and Alfredo sauce. Mix until everything is well coated.
  6. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove foil and bake for an additional 10 minutes or until the top is bubbly and golden brown.
  7. Garnish with chopped parsley and serve hot!