Chicken Alfredo with Crispy Bacon

By cindygwest

Ingredients

• 4 slices bacon
• 1 3/4 lbs boneless skinless chicken breasts (about 3)
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons chicken broth
• 3/4 cup onion , chopped
• 5 garlic cloves , minced
• 2 cups heavy whipping cream
• 1 1/2 cups parmesan cheese , shredded
• 3 tablespoons parsley , freshly chopped
• 16 ounces fettuccine pasta (cooked and kept warm)
• 1/4 cup water (reserved water from boiling pasta)

Details

Servings 6

Preparation

Step 1

Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
2
Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
3
Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
4
Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!