Chicken Fettuccine Alfredo with Bacon and Broccoli
Servings: 4
Ingredients
- 1 12 ounce package bacon
- 8 oz fettuccine noodles
- salt and pepper to taste
- 2 cups (226g) freshly grated Parmesan cheese
- 1 cup (2 sticks or 226g) salted butter
- 1 cup (230g) heavy cream
- 3 cloves garlic minced
- salt and pepper to taste
- 1 lb chicken breasts, boneless and skinless
- 1 tbsp. olive oil
- 2 cups fresh broccoli florets
Instructions
Bacon
- Preheat oven to 400°F. Bake bacon on a baking sheet lined with foil for about 15 minutes or until crispy. (For thicker bacon you will need to cook longer.) When done, move bacon to a paper towel-lined plate and allow to cool. (This can be done well in advance.)
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.