Bacon Wrapped Chicken Alfredo Recipes

Steps:

• Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
• In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
• Add the cream, and bring to a boil.
• Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
• Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
• Mix the chicken with the sauce until thoroughly combined.
• On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
• Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
• Preheat oven to 400°F (200°C).
• Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
• While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
• Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
• Unwrap and transfer to a baking tray.
• Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
• Cool for about 15 minutes, then transfer the roll to a cutting board.
• Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
• Enjoy!

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. , Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon. , Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

Steps:

• 1. Pre-heat oven to 350 In lg. casserole dish pour 1/2 jar of alfredo sauce, set aside
• 2. Wrap one slice of bacon around each chicken breast, place in casserole dish
• 3. Take remaining 2 slices of bacon and criss cross them over the chicken breast
• 4. Sprinkle mushrooms over chicken
• 5. Pour remaining 1/2 jar and 1 full jar of alfredo sauce over chicken
• 6. Cook in oven for 1-1 1/2 hrs or until chicken is no longer pink 10 mins before done heat remaining jar of alfredo sauce in a small sauce pan on the stove
• 7. Serve over egg noddles or fettuccine Use extra jar of alfredo sauce to make it more saucy