Bacon & Broccoli Chicken Alfredo

Bacon & Broccoli Chicken Alfredo
Name a more perfect dish than Bacon & Broccoli Chicken Alfredo.
  • 4 c. broccoli florets
  • Kosher salt
  • Freshly ground black pepper
  • 5 slices thick cut bacon
  • 2 tbsp. extra virgin olive oil
  • 2 boneless skinless chicken breast, pound to 1-inch thick of necessary
  • 12 oz. fettuccine
  • 4 cloves garlic, minced
  • ¾ heavy cream
  • 1 c. freshly grated Parmesan, plus more for serving
  • Freshly chopped parsely, for garnish
  1. In a large skillet, bring ¼ cup water to a boil. Add the broccoli and season with salt and pepper. Cover with a lid and steam until broccoli is bright green and crisp tender, about 2 minutes. Drain and reserve broccoli.
  2. Wipe skillet clean and place over medium heat. Add the bacon and cook, turning halfway through until bacon is golden, about 10 minutes. Transfer bacon to a paper towel lined plate.
  3. Add oil to skillet and return to medium heat. Season chicken with salt and pepper and add to skillet. Cook until golden and cooked through, about 6 minutes per side.
  4. Meanwhile, cook fettuccine according to package instructions. Transfer chicken to a work surface and let rest 10 minutes, then thinly slice.
  5. Return the skillet to medium heat and add the garlic and cook until fragrant, about 1 minute. Add the heavy cream and bring to a simmer. Simmer 2 minutes until slightly reduced. Whisk in the Parmesan. Season with salt and pepper.
  6. Add the cooked fettuccine and toss to coat. Fold in the chicken, broccoli, and bacon. Garnish with more parmesan and parsley.