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I personally prefer to add more stuff to just creamy pasta, which is why this recipe is loaded seared chicken breast, broccoli, and cooked bacon. This is a great recipe for those who want protein (chicken) and veggies added to their pasta.This Fettuccine Alfredo with Chicken, Broccoli, and Bacon is one of the best ways to cook chicken breast! The chicken breast is super flavorful and juicy as it is smothered in a silky creamy sauce that keeps it moist and tender. You will never want to eat a boring chicken breast after cooking it this way.
FETTUCCINE ALFREDO WITH CHICKEN, BROCCOLI, AND BACON
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breast boneless and skinless
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic minced
- 2/3 cups heavy cream
- 2/3 cups milk
- 1 cup Parmesan cheese shredded
- 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice fettuccine)
- 2 cups broccoli florets cooked
- 7 strips bacon
Instructions
- Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
- Add minced garlic to the same skillet, with oils and bits left from cooking the chicken. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts into a creamy sauce.
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