Fettuccine Alfredo

Fettuccine Alfredo - Featured

I love an easy one pot pasta, especially during a busy weeknight. Serve with stuffed garlic bread and you have achieved Italian night – add it to the menu! I have never been one for preset menu’s, I usually think of what I want to make a day or two before. Sometimes I just create something to use up any ingredients that are close to dying (expiring). But every now and then I like to have a set menu of easy delicious one pot dishes and this one is definitely a winner in our book. Who doesn’t love a cream sauce. ♥

Alfredo Cream Sauce

Fettuccine Alfredo is definitely one of our favorite pasta dishes. Cream sauce speaks to our soul. The dilemma? We are both lactose intolerant and the sight of whole milk, creams and cheese sends us on a tour of our restrooms – so glad we are a two bathroom household. We are also not fans of pre-packaged Alfredo sauce, it’s too thick in my opinion. I have also tried recipes with a heavy cream sauce and that was a failure. 

Half n Half is where it is at. Half n Half is my main squeeze. ♥ It doesn’t make our tummy’s go bonkers, has that cream taste we are desire, and the thickness is just enough to give a slight coat to the noodles. My husband has yet to complain, which says a lot. 

Alfredo Additions - Absolutely!

As for the Alfredo additions – chicken, of course, bacon and mushrooms! It’s only as of lately that I made the decision to add bacon and my gosh, brilliant I am. I’m kidding, I know I am late to the game in the wonders that is bacon. I could eat bacon at any meal, add it to any dish and eat it just for kicks. Coffee and a plate of bacon for breakfast? Sold!

For this pasta – I cook the bacon first so the rendered fat provides taste to the rest of the components. After the bacon is cooked, I discard 90% of the bacon fat and leave just enough to cook the remainder of the meal. 

Fettuccine Alfredo Bacon
Alfredo - Mushrooms

I also get a little extra (as the kids now say) with the seasonings in this pasta and I use a ton of onion, and garlic. I’m Mexican, we love us some onions, and we tend to season with the same spices or products, hence my Knorr’s addiction. If you read any of my Mexican Style recipes, Knorr’s seasoning’s is where it is at. ♥ That being said, I toss in salt, pepper, dry basil, and red chili flake for a little bit of needed heat. 

Enough small talk, let’s get to it – you know all my little secrets now. Time to start cooking and creating deliciousness.

Fettuccine Alfredo - End Result

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Fettuccine Alfredo

Add Italian night to your family menu with this half n half cream sauce Fettuccini Alfredo! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree, Main Course, Pasta
Cuisine: Italian
Keyword: bacon, Chicken, fettuccini, half n half, msuhroom, parmesan, pasta
Servings: 4 bowls
Author: Sharon Guerrero-Perez


  • 8 oz Fettuccini, dry (½ a Barilla box)
  • 8 oz Applewood Smoked Bacon, rough cut up pieces (cut with scissors)
  • 1 lb Chicken Breast, thin sliced (pounded thin if too thick)
  • 1 tbsp Olive Oil (use if needed * )
  • 2 oz White Onion, small diced
  • 4 Garlic Cloves, minced (.4 oz)
  • 8 oz Baby Bella Mushrooms, sliced (pre-sliced)
  • 1 pt Half n Half
  • 1 tsp Salt, Kosher
  • 1/8 tsp Black Pepper, finely ground
  • 1/2 tsp Dry Basil
  • 1/4 tsp Red Chili Flake
  • 2 oz Parmesan Cheese, grated (½ cup)


  • Cook the pasta according to the package. 
  • Heat a deep sauté pan over medium heat. 
  • Add the bacon slices and cook until crispy. Remove from the pan and transfer to a plate. Drain 90% of the bacon fat, leaving enough to cook the chicken pieces.
  • Add the chicken slices and cook until both sides are golden brown. Be sure to cook in single layers so ensure even cooking. Remove from the pan and transfer to the same plate that holds the bacon. 
  • If there is no more bacon fat in the pan, add 1 tbsp of olive oil. 
  • Add the onions and sauté until soft and lightly golden brown. Be careful they don't burn.
  • Add the garlic and sauté until just fragrant. This should take less than a minute. Do not burn the garlic. 
  • Add the sliced mushrooms and cook until soft. Water will release, continue to cook until the water has evaporated. 
  • Add the half n half, salt, black pepper, basil and red chili flake. Bring to a light simmer, stirring occasionally and scrapping up any brown bits from the bottom of the pan. Continue to cook until the is at a constant low simmer. 
  • Add the Parmesan Cheese and continue to cook until the cheese has melted. 
  • Add the pasta and stir to coat with the sauce.
  • Add the chicken and bacon back into the pot and stir enough to distribute between the pasta. 
  • Serve immediately. 


  • Increase the red chili flake if you want to up the heat level 
  •  * Use the olive oil if needed - if there is no more bacon fat after cooking the chicken 
    • You can also add in more bacon fat instead of olive oil 
  • Save the rendered fat for future uses if you wish 
  • Cook time or Prep time does NOT include the pasta cooking time - cook pasta prior and have it ready before you start prepping the remainder of ingredients 


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