Lemon-Caper Chicken Alfredo with Bacon and Onions

Servings people

Calories 379kcal

Author Jessica Healey

2 Chicken Breasts - Season with pepper, garlic powder, and Italian seasoning (or any dried herbs you love)
4 strips Bacon - Chopped and ready to cook (I use kitchen scissors to chop raw bacon)
1 Onion - Thinly sliced
2 tbsp Capers
1-2 cup Alfredo Sauce - Adjust as desired for creaminess
2 tsp Lemon Juice - To taste (I always keep this lemon juice on hand for when I don't have fresh lemons!)
8 oz Pasta of your choice - Fettuccine or linguine both work well
Freshly grated Parmesan Cheese

Cook the Pasta: Boil salted water and cook your pasta according to package directions. Drain and set aside.
Prepare the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning (or your choice of dried herbs).
Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
Sauté the Chicken: Add the seasoned chicken to the skillet with the bacon grease. Sear the chicken on both sides until cooked through and golden brown, about 3-4 minutes per side. Remove and set aside.
Sauté the Onions and Capers: In the same skillet, sauté the onions until softened and golden. Add the capers and cook for another minute to release their flavor.
Slice Chicken: While the Onions and Capers are sautéing, slice your chicken into thin strips.
Combine Everything: Lower the heat and add the Alfredo sauce, lemon juice, cooked bacon, and chicken back into the skillet. Stir to coat everything in the sauce. Add salt and pepper to taste.
Add Pasta and Parmesan: Toss the cooked pasta into the skillet and gently mix to coat the pasta in the sauce. Add a generous sprinkle of freshly grated Parmesan on top.
Serve: Dish up your pasta, and garnish with a little extra Parmesan and a sprinkle of dried herbs for a pop of color.