Living in an RV our main source of cooking is outside on our Blackstone Tailgater, but there are days when either we just don’t feel it or maybe it’s a rainy day. When it comes to needing to change things up a bit we look for something to make in our tiny kitchen.
Spaghetti is often a go to but today we decided we wanted something different. Our decision was to make Chicken Alfredo but with a bit of a kick up by adding broccoli and bacon! This Chicken Broccoli and Bacon Alfredo will be a big hit with your family or anyone else you make it for!
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Prepare all ingredients
In a large skillet, (we use a Magma 10 Piece Nesting Cookware Set – A10-360L-IND), 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 the 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.
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 a simmer. Simmer for 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.
The longer the sauce sits the thicker it is. If you want to thin it out a bit, add some warm milk (a couple tablespoons at a time) and stir.
Chicken Broccoli & Bacon Alfredo
Equipment
- Large Skillet
- Large Pot
Ingredients
- 4 cups Broccoli Florets
- Kosher Salt
- Freshly Ground Pepper
- 5 Slices Thick Cut Bacon
- 2 tbsp Olive Oil Extra Virgin
- 2 Boneless Skinless Chicken Breasts Cut into 1 inch pieces
- 12 oz Fettuccine
- 4 cloves Garlic Minced
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Plus more for serving
- Freshly chopped Parsley for garnish
Instructions
- 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
Conclusion
I hope you give our Chicken Broccoli & Bacon Alfredo a try. If you have any questions or comments please feel free to add them below. Let me know if you’ve made this recipe yourself.
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