Description
A creamy pasta dish featuring tender chicken, crispy bacon, and earthy mushrooms in a rich sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless chicken breasts, sliced
- 4 slices bacon, chopped
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente; drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy; remove bacon and set aside, leaving the drippings in the pan.
- Add the sliced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes; remove and set aside.
- In the same skillet, add the sliced mushrooms and minced garlic; sauté until mushrooms are tender, about 3-4 minutes.
- Pour in the heavy cream and bring to a simmer; stir in the grated Parmesan cheese until the sauce thickens.
- Return the chicken and bacon to the skillet; mix well and cook for another 2 minutes to combine flavors.
- Add the cooked pasta to the skillet and toss everything together until evenly coated with the sauce.
- Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Pairs well with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 4g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g