Chicken Alfredo With Crispy Bacon (Paula Deen)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 cup onion chopped
- 1 1/2 cups parmesan cheese shredded
- 5 garlic cloves minced
- 4 slices bacon (i would double this amount)
- 1 3/4 lbs boneless skinless chicken breasts (about 3)
- 2 tablespoons chicken broth
- 2 cups heavy whipping cream (add more if you want it
- 3 tablespoons parsley freshly chopped
- 16 ounces fettuccine pasta (cooked and kept warm)
- 1/4 cup water (reserved water from boiling pasta)
- Carbohydrate 102.497992107777 g
- Cholesterol 316.986666904585 mg
- Fat 81.8694620239148 g
- Fiber 0.163415728499747 g
- Protein 76.0313608343171 g
- Saturated Fat 48.4638407073023 g
- Serving Size 1 1 -8 serving(s) (1251g)
- Sodium 1183.54436318937 mg
- Sugar 102.334576379277 g
- Trans Fat 4.36377807475962 g
- Calories 1437 calories
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!
