How To Make Chicken Bacon Fettuccine Alfredo
Fettuccine pasta in rich, creamy alfredo sauce. This chicken bacon fettuccine alfredo doesn’t use heavy cream and everything is cooked in one pot.
Serves:
Ingredients
- 8bacon stripschopped and trimmed of all fat
- 2largechicken breastsdiced into 1-inch pieces
- 4garlic clovesminced
- 2tspkosher salt
- 1tsppepper
- 6½cupsmilkfull fat or 2%
- 1lbdry fettuccine pasta
- 1largehead of broccolicut into florets, stem removed
- 1cupParmesan cheesefresh grated
Instructions
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Fry the bacon in a large saucepan or pot over medium-high heat until crispy.
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Add the chicken and sauté until cooked through. Add the garlic and fry for about 2 minutes until fragrant. Season with salt and pepper.
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Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta.
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Stir occasionally for 5 to 6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, for about another 7 minutes until the pasta is cooked and al dente.
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Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed.
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Serve with extra pepper and parmesan cheese, if desired.
Nutrition
- Calories: 872.07kcal
- Fat: 38.68g
- Saturated Fat: 16.33g
- Trans Fat: 0.13g
- Monounsaturated Fat: 13.67g
- Polyunsaturated Fat: 5.06g
- Carbohydrates: 79.81g
- Fiber: 5.88g
- Sugar: 18.13g
- Protein: 50.79g
- Cholesterol: 115.21mg
- Sodium: 1406.99mg
- Calcium: 683.60mg
- Potassium: 1191.20mg
- Iron: 2.97mg
- Vitamin A: 233.95µg
- Vitamin C: 113.61mg
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