Chicken Fettuccine Alfredo with Bacon and Broccoli
Kick up classic Chicken Fettuccine Alfredo a bit by adding broccoli and bacon! This Chicken Broccoli Bacon Fettucine will be a big hit with your family!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken fettuccine alfredo
Servings: 4 people
Calories: 1320kcal
Author: Amanda Rettke--iambaker.net
- 1 package (12 ounces) bacon
- 8 ounces fettuccine noodles
- salt and pepper, to taste
- 2 cups (226 g) freshly grated Parmesan cheese
- 1 cup (2 sticks / 227 g) salted butter
- 1 cup (230 g) heavy cream
- 3 cloves garlic, minced
- salt and pepper, to taste
- 1 pound chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 2 cups fresh broccoli florets
Chicken Fettuccine
Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper.
Cook chicken breast on medium-high heat for 4-5 minutes on each side, until browned, then remove from the skillet. (Juices should run clear.) Set chicken on a plate and cover with a foil. (Skillet will be used again in a moment.)
Start cooking the fettuccine noodles according to the directions on the box.
When there are only 2 minutes left in the cooking time, add the broccoli to the boiling noodles.
Add minced garlic to the skillet and allow to cook for 1-2 minutes, or until lightly browned, on medium heat. Add heavy cream and butter and bring to boil.
Turn heat to low and add Parmesan cheese and stir till it completely melts.
Your broccoli and noodles should be done now, drain completely.
Add cooked pasta and broccoli to the skillet (still on low heat) with alfredo sauce. Use tongs to stir and coat all the noodles. Season with salt and pepper to taste.
Slice chicken into bite size pieces and stir into noodles. (Can also be served on top)
Top with chopped bacon.
Serving: 1portion | Calories: 1320kcal