Fewer Americans applied for unemployment benefits last week as layoffs in the U.S. remain low despite uncertainty about how tariffs will impact the economy.

Bacon Chicken Alfredo is made with tender fettuccine pasta, crispy bacon with a homemade creamy alfredo sauce that comes together quickly! The perfect weeknight dinner! A FAST, HEARTY PASTA DINNER I can’t get enough of this super creamy Bacon Chicken Alfredo. Bacon truly makes everything better, right? This is one of those recipes that you really can whip up fairly quickly to get dinner on the table in a reasonable amount of time. If you are a creamy pasta lover like me, this is for you! And you can make it without the chicken if you prefer. Also, any leftovers are even better for work lunch the next day! FREQUENTLY ASKED QUESTIONS:  Should I stir the bacon in or use it as garnish? It is your call if you want to stir all the bacon in with the pasta or use as a garnish, I tend to use as a garnish so the bacon stays crispy. The sauce is too thick, what do I do? Like all alfredos, it gets thicker as it cools, and the noodles really soak up the sauce. So, while serving, each time, give it a good stir to redistribute the sauce. Keeping that reserved pasta water handy will help. You can add a little at a time to loosen it up. If you already tossed the pasta water, just add a splash of milk. What to serve with Chicken Alfredo with Bacon? This dish is so filling and goes great with a big green salad. Don’t forget some Cheesy Garlic Bread or Breadsticks to dip in any extra sauce! Can I save leftovers? What’s the best way to reheat them? Here is the tricky part about alfredos. Sometimes when you reheat, the sauce breaks up and the butter seeps out so it’s not a smooth sauce anymore. So, the goal is to reheat slowly on a lower heat in the microwave (maybe 50% power.) It tastes amazing the next day, just be careful to heat it gently. I would keep this in the fridge (covered) for no more than 3 days, do not freeze. The texture and sauce just don’t reheat that well after it has been frozen. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) thick cut bacon– You can use more if you prefer. If you don’t have bacon, you can use pancetta. I really prefer freshly cooked bacon (in the oven or in a skillet.) Plus, you’re going to use the bacon grease to add flavor. The microwavable bacon and the bacon you get in the packets just don’t add the flavor and crispiness we want here. fettuccine – You could make this with any pasta you enjoy. Fettuccine is the typical pasta used in alfredo dishes. salted butter – unsalted butter can be used. You can add a pinch of salt if desired. Just make sure it is real butter and not margarine (like Country Crock, etc.) garlic – I prefer using fresh minced garlic but you can use the jarred stuff if that’s all you have. heavy cream – it has to be heavy cream y’all No milk or any other substitute works here to make the best sauce. cream cheese– Use these Tips to Soften Cream Cheese Quickly if you need them. If you aren’t a fan of cream cheese, just omit it. This just adds another layer of flavor and additional creaminess but it is not absolutely necessary for this to turn out good. parmigiano-reggiano cheese– I think fresh grated cheese works best for flavor, melting purposes, and texture here. But if you are in a pinch, you can use the stuff in the green bottle. shredded cooked chicken– I used a rotisserie chicken, but you can use Shredded Chicken, leftover chicken, baked chicken, etc. reserved pasta water – this is that ingredient that really helps the sauce come together. The starch released by the pasta as it cooks will also help thicken up your alfredo sauce. HOW TO MAKE BACON CHICKEN ALFREDO: In a large skillet with deep sides, cook the bacon over medium heat until crispy, 8-10 minutes. Now would be a good time to start cooking the pasta al dente. Once it is done, reserve about 1 ½ cups of the cooking liquid on the side and strain the rest of the noodles (you’ll probably need only about a cup, maybe less, but pull some extra just in case) While the pasta is cooking, reserve 2 Tablespoons of the bacon grease in the skillet and discard the rest. Add the butter and let it melt. Add the garlic and cook until fragrant, about 30 seconds. Add the cream, pepper, and salt and stir to combine. Place the cream cheese into the skillet and break it up until it dissolves in the sauce. Stir in the parmigiano-reggiano cheese and then allow the sauce to come to a simmer. Stir in the cooked chicken, followed by the cooked pasta. If the mixture seems too thick, add a little pasta water at a time until it’s nice and saucy. Serve immediately with the cooked bacon on top and chopped parsley if desired. CRAVING MORE RECIPES?  Garlic Parmesan Fettuccine Alfredo Chicken Alfredo Casserole Olive Garden Chicken Alfredo Ground Beef Alfredo Chicken Broccoli Alfredo Chicken Alfredo Pizza Chicken Alfredo Tortellini Crock Pot Chicken Alfredo with Broccoli Crock Pot Chicken Alfredo for Two Meatball Alfredo Print Bacon Chicken Alfredo Creamy homemade Alfredo sauce with fettuccine pasta, seasoned chicken and crispy bacon. Course Dinner, Main CourseCuisine American Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 4 Calories 1323kcal Author Brandie Skibinski Ingredients4 slices thick cut bacon small diced (can use more if you prefer)16 ounce box fettuccine noodles cooked al dente6 Tablespoons salted butter2 cloves garlic minced1 cup heavy cream½ teaspoon black pepper½ teaspoon kosher salt2 ounces cream cheese softened to room temperature1 cup grated parmigiano-reggiano cheese4 cups shredded cooked chicken I used a rotisserie chicken1 cup reserved pasta water InstructionsIn a large skillet with deep sides, cook the bacon over medium heat until crispy, 8-10 minutes. Now would be a good time to start cooking the pasta al dente. Once it is done, reserve about 1 ½ cups of the cooking liquid on the side and strain the rest of the noodles (you’ll probably need only about a cup, maybe less, but pull some extra just in case)While the pasta is cooking, reserve 2 Tablespoons of the bacon grease in the skillet and discard the rest.Add the butter and let it melt.Add the garlic and cook until fragrant, about 30 seconds. Add the cream, pepper, and salt and stir to combine. Place the cream cheese into the skillet and break it up until it dissolves in the sauce. Stir in the parmigiano-reggiano cheese and then allow the sauce to come to a simmer. Stir in the cooked chicken, followed by the cooked pasta. If the mixture seems too thick, add a little pasta water at a time until it’s nice and saucy. Serve immediately with the cooked bacon on top and chopped parsley if desired. NutritionCalories: 1323kcal | Carbohydrates: 85g | Protein: 67g | Fat: 78g | Sodium: 1254mg | Fiber: 4g | Sugar: 5g

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