Bacon Chicken Alfredo Recipe (One Pan)


You know that moment when you realize it is 4pm and you have nothing planned or defrosted for dinner? Of course, those moments won’t happen often if you use a tool like Real Plans for meal planning (shopping list to my phone? Yes please!) but inevitably, they sometimes do.

And this recipe and one pan Beef and Cabbage Stir Fry are my go-to meals on those nights.

One Pan Wonders…

I love any recipe with a few basic criteria:

  1. Real food ingredients
  2. Cooks in one pan (to minimize the dishes)
  3. Not complicated
  4. Cooks in under 30 minutes

This recipe meets all of those and is absolutely delicious. You can make it in about half an hour, even if you have to defrost some frozen chicken in some warm water first! If you have some leftover chicken to use, you can cut the time in half!

The Catch…

I know, i know, there is always a catch. In this case, the catch is that it is fastest if you use shirataki noodles (like these) instead of other types of pasta.  If you want, you can absolutely use vegetable noodles or any other type of noodle, but it is just fastest with shirataki noodles and I like the texture best this way.

Other than that, you don’t need any unusual or special ingredients and you can have a better-than-restaurant meal on the table in under half an hour.

The Recipe…

Bacon Chicken Alfredo Recipe (One Pan)


This simple bacon chicken alfredo comes together in under half and hour in a single pan. One of my go-to meals on a really busy night.


Recipe type: Main

Cuisine: Italian

Serves: 4-6


  • ¼ cup olive oil (or coconut oil)
  • 1 pound chicken breast (boneless & skinless or 2 chicken breasts, precooked and chopped)
  • 4-6 ounces of fresh spinach, roughly chopped
  • 1 teaspoon onion salt (or regular salt)
  • ½ teaspoon white pepper
  • 2 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 1 tablespoon dried parsley
  • 1 (8 ounce) package of cream cheese
  • 3 (7 ounce) packages of angel hair shirataki noodles
  • ½ cup grated parmesan cheese
  • 4 slices of bacon, precooked and crumbled
  • ¼ cup fresh parsley, finely chopped (optional)


  1. Cut the chicken into ½ inch pieces. Heat the olive oil in a large skillet and add chicken. Saute until chicken is cooked through.
  2. Once chicken is cooked, add spinach and saute until just wilted. Sprinkle with onion salt, pepper, onion powder, garlic powder and parsley and stir to combine.
  3. Cut cream cheese into roughly 1-inch pieces and add to pan. Stir often until cream cheese is melted. While it is melting, rinse shirataki noodles as directed.
  4. Add to pan and stir until all are heated through and sauce has thickened. If your sauce is too think, you can add ½ cup milk or coconut milk (though I’ve never needed to do this).
  5. Add parmesan cheese and stir until evenly mixed in and melted. Remove from heat.
  6. Top with crumbled bacon and parsley, if using, and serve.


What are your fast meals for busy nights?

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