1 lb thick cut bacon
1 lb boneless skinless chicken breast
½ teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 tablespoons unsalted butter
1 cup heavy cream
4 oz fresh parmesan cheese
8 oz dried fettuccine
2 cups frozen broccoli florets
Preheat a large (12") skillet over high heat.
large stock pot with water, add pasta when water boils. Cover pot and
bring to a boil over high heat. Once pasta is pliable (no longer breaks
if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.
Meanwhile: Grate cheese and set aside.
Once skillet is hot; use clean scissors to cut bite size pieces of bacon
into skillet. Cook, stirring occasionally until bacon is cooked
through (adjust heat as necessary). Cook time about 10 minutes.
Meanwhile; wash and chop chicken into bite size pieces. Set aside.
cooked bacon from skillet with a slotted spoon. Place on a plate.
Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash
skillet). Add chicken to skillet. Return to stove and medium-high
heat. Sprinkle with salt and pepper. Cook until cooked through,
stirring occasionally. Remove chicken from skillet, about 5 minutes.
drippings from pan. Return to stove, over medium heat. Cut butter
into 8 pieces and add to skillet. Once butter is mostly melted add
cream and whisk until combined. Add cheese and whisk until your alfredo
sauce is smooth, keep sauce at a bubble.
remove pasta and broccoli from water and add to alfredo sauce. Twist
the pasta in the sauce to coat. Add chicken and bacon, toss with and
tongs. Heat until sauce is absorbed and coats the pasta, about 5
bacon recipe source: