Pepper Chicken Alfredo checks off all the boxes: can be made quickly in just half an hour or less, is easy for anyone to make and master, and it's delicious. That last point almost goes without saying: the chicken's meaty flavor is elevated by the zesty pepper and creamy red pepper alfredo sauce. Throw in some crisp bacon bites and hearty, savory mushrooms, and you have a pasta dish that no one can beat! Pepper Chicken Alfredo adds a pep in your step from that first moment in the kitchen to the last bite on your plate!
Ingredients• 1 (8-ounce) package linguine, uncooked • 4 turkey or pork bacon strips, chopped • 1 1/2 pounds of 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 • 1 garlic clove, minced • 1 (15-ounce) jar roasted red pepper Alfredo sauce • 1/4 cup parmesan cheese, grated
Cook the linguine according to the package directions.
Cook the bacon until crisp and transfer it to a plate.
Sprinkle the chicken with garlic powder and pepper.
In a large skillet, heat the olive oil over medium heat.
Add the chicken, mushrooms, onion, cooked bacon, and garlic.
Cook, stirring until the chicken is cooked through at 165 degrees F and has no pink remaining, about 8-10 minutes.
Drain the linguine and add it to the skillet.
Stir in the Alfredo sauce and heat through.
Sprinkle with the parmesan.