15 mins
30 mins
Serves 6

Creamy White Bean and Chicken Alfredo

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  • 1 whole chicken, about 3 lb / 1.4 kg
  • 1 lemon, zested and sliced
  • 1 pkg (450 g pkg) Italpasta Artisan Fusilli
  • 1/4 bunch parsley, stems and leaves separated
  • 5 cloves garlic, divided
  • 1 1/4 tsp salt and pepper, divided
  • 1/2 pkg (350g pkg) bacon, chopped
  • 1 can (540g can) cannellini beans, drained and rinsed
  • 1/4 tsp chili pepper flakes
  • 2/3 cup grated Parmesan cheese, divided
  • 2 tbsp fresh parsley, finely chopped


  • Debone chicken, separating meat from the bones; reserve bones for making broth for soup. Reserve 1 tbsp lemon zest; set aside. Cook pasta according to package directions.
  • In saucepan, combine 8 cups (2 L) water, lemon slices, parsley stems, 4 cloves garlic, 1 tsp (5 mL) each salt and pepper; bring to boil. Reduce heat to medium-low; add chicken to saucepan. Cook at very low simmer for 12 to 15 minutes or until chicken is cooked through. Strain chicken; reserving 2 cups (500 mL) cooking liquid. Let cool slightly; shred chicken with 2 forks.
  • Meanwhile, cook bacon in large high-sided skillet set over medium-low heat for 3 to 5 minutes or until golden brown and crispy. Drain on paper towel; reserve skillet with bacon fat. Reserve 2 tbsp (30 mL) bacon fat for soup; set aside.
  • In blender, purée beans, 1 cup (250 mL) reserved cooking liquid, remaining garlic clove, lemon zest, chili flakes, and remaining salt and pepper until smooth.
  • Heat reserved skillet with bacon fat over medium heat. Stir in puréed bean mixture; bring to simmer. Stir in chicken; cook for 2 to 3 minutes or until chicken is heated through. Add pasta, remaining cooking liquid, bacon and 1/3 cup (75 mL) Parmesan cheese. Cook for 1 to 2 minutes or until pasta is well coated. Garnish with remaining Parmesan and parsley leaves.
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Alternatively, for a lighter sauce, substitute olive oil for some of the bacon fat.
With twists on some all-time favourite recipes, this budget-friendly menu is loaded with comfort food that’s trendy and fun to serve with little to no wasted ingredients!

Tips for Zero Food Waste

Tips for Zero Food Waste

Chicken skin: Cook chicken skin in 325°F oven to render fat, then crisp up in moderate oven until golden and crispy. Add to salad, pastas, or to the Caesar salad.

Fusilli: Toss fusilli with butter, cooking liquid and Parmesan fora quick Alfredo sauce or add pepper for cacio e pepe.

Parmesan cheese: Make Parmesan crackers: Grate Parmesan and mound tablespoonfuls onto parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 5 minutes or until golden and crisp. Let cool completely. Serve as a snack or wrap up to give as food gifts.

Parsley: Purée leftover parsley leaves with lots of olive oil. Scrape into ice cube tray (2 tsp per section), cover and freeze for up to 3 weeks. Whenever a recipe calls for fresh parsley, add a frozen cube. Or make a gremolata:  a fresh herb condiment that can be used to brighten up stews, pastas, salads, vegetables or even grilled meats.

Nutritional Analysis

Calories: 580kcalCarbohydrates: 72gProtein: 43gFat: 15gCholesterol: 80mgSodium: 760mgFiber: 6gSugar: 4g