One Pot Chicken Fettuccine Alfredo with Bacon
Servings 6 servings
Calories 600kcal
Ingredients
- 1 1/2 lb boneless skinless chicken breasts 1/3-inch strips
- 1 8-oz bottle zesty Italian salad dressing
- 5 slices bacon sliced into 1-inch pieces
- 1 small onion finely diced
- 2 1/2 cups chicken broth
- 2 cups half and half or heavy cream
- 4 Tbsp butter
- 1 tsp garlic salt
- 1 lb dry fettuccine
- 1 1/2 cups grated fresh Parmesan Reggiano or Parmesan cheese
- 2 Tbsp chopped fresh parsley
Instructions
- Pour salad dressing over sliced chicken. Cover and chill for at least 4 hours or overnight.
- In a large 6 quart dutch oven or deep heavy bottomed pot, cook the bacon over medium-high heat until crisp. Remove from pan using a slotted spoon to paper towels to drain and cool. Crumble and set side.
- Add diced onion to drippings, cook for 2 minutes until translucent.
- Remove chicken from marinade and drain well. Over medium-high heat brown the chicken on each side in bacon drippings. Do not cook through. Cook in batches to avoid overcrowding the pan. Remove to a platter between batches.
- Add browned chicken, chicken broth, cream, butter, salt, and fettuccine to the pot. Bring to a boil, then immediately lower the heat and simmer covered for about 15-20 minutes or until the pasta is tender.
- Remove from the heat and add the Parmesan cheese and bacon reserving some of each for garnishing. Mix well.
- Top with additional Parmesan cheese, reserved bacon and parsley just before serving.
Notes
If desired, at the end of cooking, additional cream may be added to thin sauce.
Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 25g | Protein: 42g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1487mg | Potassium: 726mg | Fiber: 1g | Sugar: 1g | Vitamin A: 906IU | Vitamin C: 12mg | Calcium: 391mg | Iron: 2mg