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Chicken Fettuccine Alfredo with Bacon
“This is a family-favorite recipe, and one of the best things about it is that you only need two pans. My son does the dishes, so the less for him to clean, the happier he is!” Sandy Schmitzer — Swartz Creek, MI
Ingredients
- 1 package (12 ounces) fettuccine
- 8 bacon strips, cut into 1-inch pieces
- 1 pound boneless skinless chicken breasts, cubed
- 2 cups sliced fresh mushrooms
- 6 green onions, thinly sliced
- 1 garlic clove, minced
- 1-1/2 cups half-and-half cream
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon coarsely ground pepper
- Additional shredded Parmesan cheese
Directions
- 1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
- 2. Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
- 3. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
Nutrition Facts
1-1/3 cups: 441 calories, 14g fat (7g saturated fat), 86mg cholesterol, 380mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 32g protein.
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