Chicken And Bacon Fettuccine Alfredo

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set it aside on a plate lined with paper towels to drain excess grease.

3. In the same skillet, add the sliced chicken breasts and cook until they are no longer pink in the center, about 5-6 minutes. Remove the chicken from the skillet and set it aside.

4. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.

5. Pour in the chicken broth and simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan.

6. Add the heavy cream, butter, and grated Parmesan cheese to the skillet. Stir well until the cheese is melted and the sauce is smooth and creamy.

7. Return the chicken and bacon to the skillet and mix well with the Alfredo sauce.

8. Add the cooked fettuccine pasta to the skillet and toss everything together until the pasta is well coated with the sauce.

9. Season with salt and pepper to taste. Remember, the Parmesan cheese is salty, so go easy on the salt at first.

10. Garnish with chopped parsley for a pop of freshness and color.

11. Serve the Chicken and Bacon Fettuccine Alfredo hot, topped with some extra grated Parmesan cheese if desired.