When you’re cooking in an RV, space is limited and every burner counts. That’s why we love recipes like this Chicken Broccoli & Bacon Alfredo—it’s rich, comforting, and totally doable in a small RV kitchen.
This recipe combines juicy chicken breast, crispy bacon, tender broccoli, and a velvety homemade Alfredo sauce tossed with fettuccine. It’s not a one-pot meal, but it’s simple enough to pull off with just a skillet and a pot. Whether it’s a rainy day or you’re just craving a change from the grill, this creamy pasta dish will hit the spot without overwhelming your space.
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Ingredients
- 4 cups broccoli florets
- Kosher salt and freshly ground black pepper
- 5 slices thick-cut bacon
- 2 tbsp extra virgin olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 oz fettuccine pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- Fresh parsley, chopped (for garnish)
Equipment
We made this dish using our Magma 10-Piece Nesting Cookware Set—a space-saving essential for RV living.
You’ll also need:
- Large pot for pasta
- Large skillet
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Instructions
Steam the Broccoli
In a large skillet, bring ¼ cup of water to a boil. Add broccoli, season with salt and pepper, and cover. Steam until bright green and crisp-tender, about 2 minutes. Drain and set aside.
Cook the Bacon
Wipe out the skillet and return it to medium heat. Add bacon and cook until golden and crispy, about 10 minutes, flipping halfway through. Transfer to a paper towel-lined plate, then chop into small pieces.
Sauté the Chicken
Add olive oil to the skillet. Season chicken with salt and pepper, then sauté until golden brown and cooked through, about 6 minutes. Transfer chicken to a plate to rest.
Cook the Pasta
Meanwhile, cook fettuccine according to package instructions. Drain and set aside.
Make the Alfredo Sauce
In the same skillet, sauté garlic until fragrant (about 1 minute). Add heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly reduced, then whisk in Parmesan cheese. Season with salt and pepper.
Combine and Serve
Add cooked fettuccine to the sauce and toss to coat. Fold in the chicken, broccoli, and bacon. Garnish with extra Parmesan and parsley.
Pro Tip: If the sauce gets too thick, stir in a tablespoon or two of warm milk to loosen it up.
Chicken Broccoli & Bacon Alfredo
Ingredients
Equipment
Method
- In a large skillet, bring 1/4 cup water to a boil. Add Broccoli and season with salt and pepper. Cover with a lid and steam until broccoli is bright green and crisp tender, about 2 minutes. Drain and reserve broccoli.
- Wipe skillet clean and place over medium heat. Add bacon and cook, turning halfway through until bacon is golden, about 10 minutes. Transfer bacon to a paper towel lined plate.
- Cut bacon into small pieces
- Add Oil to skillet and return to medium heat. Season Chicken with salt and pepper and add to skillet. Cook until golden and cooked through, about 6 minutes.
- Meanwhile, cook Fettuccine according to package instructions. Transfer Chicken to plate to rest.
- Return the skillet to medium heat and add the Garlic and cook until fragrant, about 1 minute. Add the Heavy Cream and bring to simmer. Simmer 2 minutes until slightly reduced and bubbly. Whisk in the Parmesan Cheese. Season with salt and pepper.
- Add the cooked Fettuccine and toss to coat. Fold in the Chicken, Broccoli, and Bacon. Garnish with more Parmesan Cheese and Parsley.
- Serve on a plate or bowl
Final Thoughts
This recipe is an easy way to elevate weeknight pasta without spending hours in the kitchen—or heating up your RV! It’s packed with protein, veggies, and creamy, cheesy goodness. Whether you’re on the road or at home, this Chicken Broccoli & Bacon Alfredo will be a family favorite in no time.
If you make this recipe, I’d love to hear how it turned out! Drop your comments below or tag us on social media.
RV Cooking Tip: Want even easier cleanup? Use a deep-sided sauté pan or a cast iron skillet that works on your outdoor burner too!
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