A little summer sunshine flavor never hurt a dish before, and Chicken Pepper Alfredo is no exception. The juicy, bright, sweet scarlet glow of red peppers infuses the creamy alfredo sauce, making it more uplifting and a little less heavy than the traditional version. It’s just the thing to enjoy with fresh cooked linguine, savory chicken, beefy mushrooms, and, yes, some crispy bacon! Also maybe grab some crusty bread, because you will not want to miss out on any of the Chicken Pepper Alfredo sauce. Seriously, the plates that leave your dinner table after serving this will be the cleanest you’ve ever seen!
Ingredients
- 8 ounces linguine, uncooked
- 1 1/2 pounds chicken tenderloins, cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup red onion, finely chopped
- 4 turkey or pork bacon strips, chopped
- 1 clove garlic, minced
- 1 (15-ounce) jar roasted red pepper Alfredo sauce
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Cook the linguine to al dente, according to the package directions.
Step 2 –Sprinkle the chicken with the garlic powder and the pepper.
Step 3 –In a large skillet, heat the oil over medium heat.
Step 4 –Add the chicken, the mushrooms, the onion, the bacon, and the garlic and cook, stirring, until the chicken is cooked through at 165 degrees F internally, about 8-10 minutes.
Step 5 –Drain the linguine and add it to the skillet.
Step 6 –Stir in the Alfredo sauce and heat through.
Step 7 –Sprinkle with the parmesan and serve.
