Name: One-Pan Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 5 slices of no-nitrite bacon (chopped); 1 1/2 pounds of thin-sliced chicken breasts; 1 cup of heavy whipping cream; 3/4 cup of grated Parmigiano Reggiano cheese; 3 cloves of garlic (sliced); 5 ounces of baby spinach; salt to taste; 2 tablespoons of butter; 8 ounces of mushrooms (sliced)

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This keto chicken Alfredo is a nutritious, full-fat, protein-packed, and delicious one-pan meal.

This recipe is a one-pan meal, which makes dinner super easy. I’ve prepared a free eBook of more one-pan meals for you so be sure to get your copy at the end of the post.

It’s autumn in New York. There’s a chill in the air, and there’s vibrant fall foliage to admire on my afternoon walks. With the cooler weather arriving, my family and I have been craving something warm and comforting for dinner.

One-pan chicken Alfredo is that perfect easy meal with creamy deliciousness in every forkful. Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

Traditionally, Alfredo sauce is made with heavy whipping cream and Parmigiano cheese. It’s a delightful low-carb, healthy fat sauce.

But the one ingredient that takes this meal to the next level? Bacon! It adds another delicious flavor.

If dairy agrees with you, then you must taste this recipe. Seriously, it’s so good. My family didn’t leave any leftovers when I served it for dinner earlier this week. 😉

Another thing I love about it: since you make everything in one skillet, clean up is super easy.

So, what do you need to make one-pan chicken Alfredo?

bacon
chicken
heavy whipping cream
Parmigiano Reggiano cheese
garlic
baby spinach
salt
butter
and mushrooms

Ready to make delicious chicken Alfredo?

*Free printable recipe card is available at the end of the post.

Here we go.

We’re going to cook the ingredients one at a time, using the same large skillet. Then, at the end, we’ll toss them all back together in the skillet along with the unbelievably creamy Alfredo sauce.

It all starts with the bacon. Cook your bacon until it’s crispy. Then set it aside on a plate with a paper towel.

Pound your chicken with a meat tenderizer and season it with salt. Then thoroughly cook the chicken with garlic in the bacon grease. You want a nice sear on both sides. Then remove the chicken to a plate, cover and set aside.

Next, sauté your spinach for only about a minute or two. Then drain it and set aside on the plate with the chicken.

Wipe the skillet clean so it will be ready for your mushrooms.

The large skillet will give the mushrooms plenty of room so that they can brown. Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they’re brown (about 5 minutes). Then add some garlic and cook for one more minute. Finally, season with salt and set aside with the chicken.

Now wipe the skillet clean again so it will be ready for cooking your sauce.

Add cream to the pan (I always recommend organic cream) and bring it to a low boil for a few minutes. Then stir in your grated cheese (I use aged Parmigiano Reggiano). Finally, toss in your bacon, chicken, spinach, and mushrooms.

And, voila! It’s ready to serve, warm from the stove. A nutritious, full-fat, protein-packed, and delicious one-pan meal. Make this tonight. You’re going to love it.

If you enjoy this recipe, you might also enjoy my free ebook One-Pan Meals that has many more easy and delicious recipes for you to try. When you use just one pan, you won’t have to spend hours cleaning dishes.

You might also like:

Gluten Free Classic Italian Lasagna

Chicken And Peppers: Olive Oil And Garlic Style

Slow Cooker Braised Short ribs

Irish Nachos

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