TESTED & PERFECTED CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
4 slices bacon (I would double this amount) 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 (add more if you want it extra creamy) 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)
DIRECTIONS
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. 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. 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. Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
by: diner524
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