Chicken Broccoli & Bacon Alfredo
Kick up your Chicken Alfredo with Broccoli and Bacon.
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