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brussel sprout fettucine alfredo

Chicken Bacon Alfredo with Brussel Sprouts

The LOADED Chicken Alfredo is packed with flavor and fun!

Course Main Course
Cuisine American
Keyword Chicken Bacon Alfredo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 377 kcal
Author Amanda


Brussel Sprouts

  • 1 pound  brussels sprouts
  • tablespoon  olive oil
  • 1/2 teaspoons sea salt
  • 1/4 teaspoons pepper


  • 16 ounces fettuccini noodles
  • 1 tablespoon salt


  • tablespoons salted butter
  • cups (476 g) heavy cream
  • 1 teaspoons salt
  • 1/4  teaspoons freshly ground black pepper
  • cup  (100 g) parmesan cheese, freshly grated


  • 2 cups chicken, cooked and cut into 1-inch cubes
  • 8 strips bacon, cooked and crumbled


  1. Preheat oven to 400°F.

Brussel Sprouts

  1. Spread brussel sprouts evenly on a foil-lined baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat.

  2. Arrange in a single layer.

  3. Cook for 12-15 minutes or until slightly golden brown and tender.

  4. Remove from oven and tent with foil to maintain heat, set aside.


  1. Bring a large pot of water to a rolling boil, add salt and noodles and reduce heat to low.
  2. Cook for 5-8 minutes, or until noodles are al dente. When testing, making sure they are cooked but not hard.

  3. Drain and set aside.


  1. In a large saucepan (this is the pan you will add all the other ingredients too, so I often choose a Dutch Oven) melt butter then add cream, salt, and pepper.

  2. Bring to a slow rolling boil.
  3. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken.
  4. Remove from heat and stir in Parmesan cheese.

  5. Add cooked Brussel sprouts, noodles, chicken, and bacon.

  6. Toss to combine. If your pot is still on the stove warming and you find your sauce to be too thick, feel free to add some milk or cream. Stir well. Place the entire pot on the table and dig in.