Smoky Bacon Infused Chicken Alfredo: Fusion Comfort Magic
This rich, creamy, and smoky Alfredo dish takes a classic comfort food to the next level. Tender chicken is sautéed with caramelized onions, crispy bacon, and a velvety Parmesan-mozzarella Alfredo sauce that coats every bite. A hint of red pepper adds optional heat, making this a perfectly balanced low-carb dish for a satisfying, indulgent meal.
Alfredo sauce traces its origins back to Rome, Italy, in the early 20th century. It was created by Alfredo di Lelio, a restaurant owner who originally made the dish for his pregnant wife. She was struggling with nausea, so Alfredo combined butter, Parmesan cheese, and pasta to create a rich yet simple dish that was easy to digest.
His restaurant, Alfredo alla Scrofa, became famous when Hollywood actors Mary Pickford and Douglas Fairbanks visited Rome on their honeymoon in the 1920s. They fell in love with the dish and helped popularize it in the United States, where it evolved into the creamier version we know today—often made with heavy cream, garlic, and additional cheeses.
While traditional Italian Alfredo relies solely on butter and cheese, the American adaptation became a staple comfort food, often paired with chicken, seafood, and vegetables. Today, keto and low-carb versions use cream and cheese to maintain its rich texture while staying carb-conscious!
Ingredients (Serves 4):
- 4 boneless, skinless chicken breasts (≈6 oz each), cut into strips
- 6 slices bacon, chopped
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- A few fresh basil leaves, torn (for garnish)
Instructions:
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving a bit of bacon fat in the pan.
- Sauté Aromatics & Chicken: Add the sliced onion to the skillet and sauté in the bacon fat until softened (about 3 minutes). Then add the minced garlic and stir for another 30 seconds. Increase the heat to medium-high, add the chicken strips, and season with salt, pepper, Italian seasoning, and red pepper flakes. Cook until the chicken is golden and just cooked through (about 6–8 minutes).
- Create the Alfredo Sauce: Lower the heat and pour in the heavy cream. Let it warm for 1–2 minutes, then stir in the Parmesan and mozzarella cheeses. Continue stirring until the cheeses melt and the sauce thickens slightly.
- Finish the Dish: Stir in the crisp bacon pieces and let everything meld for another minute.
- Garnish & Serve: Serve hot, garnished with torn fresh basil leaves.