One-Pot Chicken Bacon Tomato Alfredo

Easy Chicken Bacon Tomato Alfredo Recipe – This dish combines tender chicken and crispy bacon in a rich, creamy tomato Alfredo sauce that’s pure comfort food. Perfectly cooked pasta soaks up all the delicious flavors, making every bite a delight. Ideal for weeknight dinners or special occasions, this recipe is sure to be a hit with everyone.

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Easy Chicken Alfredo Recipe

Stop what you are doing and add this One-Pot Chicken Bacon Tomato Alfredo to your menu. OMG! This is so good! Tender chicken and smoky bacon simmered in a quick homemade tomato alfredo sauce. It is as good, if not better than most pasta dishes I’ve eaten in restaurants. I am already planning on making this again. I can’t stop thinking about it!

How to Make One-Pot Chicken Bacon Tomato Alfredo

This dish is super easy to make with only a few simple ingredients. Everything cooks in the same pot and is ready in about 30 minutes. Cut chicken into bite sized pieces and sprinkle with herb and garlic seasoning. Heat olive oil or butter into large skillet over medium-high heat heat. Add chicken to the pan and cook until browned. Add garlic cloves to the pan. Cook 30 seconds, until fragrant. Add pasta, tomato sauce, cooked bacon, chicken broth and heavy cream. Bring to a boil. Cover and simmer over medium-low heat for 15-20 minutes, until pasta is tender. Stir in parmesan cheese, salt and pepper. Garnish bowls of pasta with parsley.

Helpful Tips & Frequently Asked Questions

• I use boneless skinless chicken breasts in this recipe.
  • Chicken thighs or chicken tenderloins also work well in this recipe.
  • If you want to save time, you can substitute 2 cups of cooked, chopped chicken and skip cooking the chicken in the skillet. I love to use half a rotisserie chicken for this dish.
• I use fresh grated parmesan cheese, but the green can will work too.
• You can use any shape of pasta noodles that you prefer.
• Penne pasta, elbow macaroni, bowtie pasta, or fusilli pasta all work great.
• Add your favorite veggies to the pasta:
  • spinach
  • sundried tomatoes
  • cherry tomatoes
  • mushrooms
  • asparagus
• Add a dash of red pepper flakes for a kick of heat.
• Can I freeze leftover pasta? I do not recommend freezing this dish. 
• Store leftovers in an airtight container in the refrigerator.
  • I recommend reheating it on the stove at low heat and adding a couple of splashes of heavy whipping cream to keep it creamy.

What to Serve with Chicken Bacon Tomato Alfredo

This pasta has been on repeat at our house. We can’t get enough of all the amazing flavors in this dish. This pasta pairs beautifully with a variety of sides to create a complete meal.

• A crisp, green salad with a light vinaigrette, such as a simple arugula or mixed greens salad, provides a refreshing contrast to the creamy Alfredo sauce. 
• For a burst of color and added nutrients, consider serving a medley of roasted vegetables like asparagus, cherry tomatoes, and bell peppers, which complement the dish’s savory elements. 
• Garlic bread or warm, crusty rolls are perfect for soaking up the delicious sauce and adding a satisfying crunch. 
• If you prefer a lighter option, a bowl of steamed broccoli or green beans will balance the meal’s richness without overpowering it.

Looking for more side dish ideas? Here are some popular recipes from the website:

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Chicken Bacon Tomato Alfredo

Yield: 4 people

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Easy Chicken Bacon Tomato Alfredo Recipe – This dish combines tender chicken and crispy bacon in a rich, creamy tomato Alfredo sauce that’s pure comfort food. Perfectly cooked pasta soaks up all the delicious flavors, making every bite a delight. Ideal for weeknight dinners or special occasions, this recipe is sure to be a hit with everyone.

• 1 -lb boneless chicken breasts
• 1 Tbsp garlic and herb seasoning
• 1-2 Tbsp olive oil
• 3 garlic cloves minced
• ⅓ cup cooked chopped bacon
• 1 (8-oz) can tomato sauce
• ¾ cup low-sodium chicken broth
• 1 ¼ cups heavy cream
• 8 -oz campanelle pasta
• 1 cup grated parmesan cheese
• salt and pepper to taste

• Cut chicken into bite sized pieces and sprinkle with herb and garlic seasoning. Heat olive oil or butter into large skillet over medium-high heat heat. Add chicken to the pan and cook until browned.

• Add garlic cloves to the pan. Cook for 30 seconds, until fragrant.

• Add pasta, tomato sauce, cooked bacon, chicken broth and heavy cream. Bring to a boil. Cover and simmer over medium-low heat for 15-20 minutes, until pasta is tender.

• Stir in parmesan cheese, salt and pepper. Garnish bowls of pasta with parsley.

• I use boneless skinless chicken breasts in this recipe. 
  • Chicken thighs or chicken tenderloins also work well in this recipe.
  • If you want to save time, you can substitute 2 cups of cooked, chopped chicken and skip cooking the chicken in the skillet. I love to use half a rotisserie chicken for this dish.
• I use fresh grated parmesan cheese, but the green can will work too.
• You can use any shape of pasta noodles that you prefer.
  • Penne pasta, elbow macaroni, bowtie pasta, or fusilli pasta all work great.
• Add your favorite veggies to the pasta:
  • spinach
  • sundried tomatoes
  • cherry tomatoes
  • mushrooms
  • asparagus
• Add a dash of red pepper flakes for a kick of heat.
• Can I freeze leftover pasta? I do not recommend freezing this dish. 
• Store leftovers in an airtight container in the refrigerator.
  • I recommend reheating it on the stove at low heat and adding a couple of splashes of heavy whipping cream to keep it creamy.

Steph