Chicken Alfredo with Crispy Bacon

Makes 6 to 8 servings

Ingredients

4 slices bacon
1¾ pounds boneless skinless chicken breasts
¾ teaspoon ground black pepper
½ teaspoon salt
2 tablespoons chicken broth
¾ cup chopped onion
5 cloves garlic, minced
2 cups heavy whipping cream
1½ cups shredded Parmesan cheese
3 tablespoons chopped fresh parsley
1 (16-ounce) package fettuccine, cooked according to package directions and ¼ cup cooking liquid reserved

Instructions

In a large skillet, cook bacon over medium heat until crisp. Let bacon drain on paper towels, reserving drippings in skillet. Chop bacon.
Sprinkle chicken with pepper and salt; add to skillet, and cook for 3 to 5 minutes per side or until brown. Add broth, cover, and cook for 10 to 15 minutes or until cooked through. Remove chicken, and shred with forks.
Add onion and garlic to skillet, and cook, stirring occasionally, over medium-high heat for 5 minutes or until tender. Add cream and chicken, and cook for 5 minutes or until slightly thickened. Remove from heat, and stir in cheese and parsley until melted. Add fettuccine and reserved cooking liquid, tossing to combine; sprinkle with bacon.

Notes

Kitchen Tip: For the creamiest alfredo sauce, buy a wedge of Parmesan cheese and shred it yourself.

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