Weeknights just got more delicious with a creamy and rich feta alfredo sauce tossed with pasta, chicken, bacon, and tomatoes. Did I mention that it is all in one pot and ready in under 30 minutes?!
Weeknight dinners…..decisions, decisions, decisions…… We do weekly meals plans in our house, but even that does not completely cure my indecisiveness when it comes to weeknight meals. Sometimes, I just do not feel like cooking, or I want something with a few steps and it is not matching with what I had planned. That being said, I always try to keep our meals flexible for situations like that and I try to choose dishes that we can look forward to. Enter One-Pot Chicken Feta Alfredo.
This dish is made in one pot, and it so easy to prep and prepare. The entire meal come together in under 30 minutes, and it is a favorite with my family- even the kids.
The pasta is cooked in a creamy sauce with parmesan and feta. I stir in tender cooked chicken, crisp bacon, and chopped fresh tomatoes for a delicious pasta dish that is perfect for the weeknight, and makes great leftovers for lunch the following day. I love to add an additional sprinkle of feta cheese on top of my bowl!
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What do you need to make One-Pot Chicken Feta Alfredo?
- cooked chicken breasts, chopped
- bowtie shaped pasta
- crumbled feta
- shredded Parmesan cheese
- reduced sodium chicken broth
- heavy cream
- dried basil
- cloves garlic, minced
- roma tomatoes, chopped
How do I make One-Pot Chicken Feta Alfredo?
- In a medium pot, cook the bacon till crisp. Remove from pot and drain the fat.
- Add remaining ingredients besides the tomatoes.
- Bring to boil. Reduce heat to medium-low and cover. Cook for 15 minutes.
- Remove cover, stir the pasta and gently stir in the bacon and tomatoes.
- Plate and top with additional feta, if desired.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, but if it is different than bowtie the cook time will change. Be aware of that and if you have a smaller pasta reduce the cooking time. Pastas like penne or rigatoni will have a similar cook time.
Can I omit the feta?
Yes, but the flavor will be different. I would add an additional 1/2 cup of Parmesan cheese.
My sauce seems watery- did I use too much liquid?
Maybe, but it likely just needs to cool a touch and the sauce will thicken. If you let the pasta sit a few minutes and it is still seeming like too much liquid then it might have to do with the type of pasta used, or if you are using skim ingredients.
Can I use skim or 2% milk?
I have not tested this recipe with those ingredients. You will likely have a thinner sauce that does not get as creamy. I would not advise using a skim product.
Can I leave out the tomatoes?
Yes, tomatoes (or bacon for that matter) can be left out if desired.
What is the best way to reheat the pasta?
I like to add a little milk to the pasta and I find microwaving it work well. The milk allows it to become creamy again.
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One-Pot Chicken Feta Alfredo
- 3 small cooked chicken breasts, chopped
- 1/2 lb chopped uncooked bacon
- 1 lb bowtie shaped pasta
- 6 oz crumbled feta, plus extra for topping
- 2 1/3 cup shredded Parmesan cheese
- 5 1/2 cups reduced sodium chicken broth
- 1 3/4 cup heavy cream
- 2 tsp dried basil
- 2 cloves garlic, minced
- 3 roma tomatoes, chopped
In a medium pot, cook the bacon till crisp. Remove from pot and drain the fat.
Add remaining ingredients besides the tomatoes.
Bring to boil. Reduce heat to medium-low and cover. Cook for 15 minutes.
Remove cover, stir the pasta and gently stir in the bacon and tomatoes.
Plate and top with additional feta, if desired.
Recipe Adapted from Plain Chicken