Chicken Broccoli Bacon Fettuccine
Try this Chicken Broccoli Bacon Fettuccine recipe, or contribute your own.
Try this Chicken Broccoli Bacon Fettuccine recipe, or contribute your own.
- Carbohydrate 139.18575194104 g
- Cholesterol 455.860331704 mg
- Fat 74.8920064754 g
- Fiber 4.92099981784821 g
- Protein 125.92945764588 g
- Saturated Fat 16.616598528144 g
- Serving Size 1 1 recipe (899g)
- Sodium 554.221346981334 mg
- Sugar 134.264752123192 g
- Trans Fat 6.65347123963201 g
- Calories 1747 calories
Step-by-step
- Preheat oven to 400 degrees F. Bake bacon on a baking sheet lined with foil for about 15 minutes or until crispy. (For thicker bacon you will need to cook longer.) When done, move bacon to a paper towel lined plate and allow to cool. (This can be done well in advance.)
- Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on medium-high heat for 4-5 minutes on each side, until browned, then remove from the skillet. Set on a plate and cover with a foil.
- Start cooking the fettucine noodles according to the directions on the box.
- When there is only 2 minutes left in the cooking time, add the broccoli to the boiling noodles.
- Add minced garlic to the skillet and allow to cook for 1-2 minutes, or until lightly browned. Add heavy cream and butter and bring to boil.
- Turn heat to low and add Parmesan cheese and stir till it completely melts.
- Your broccoli and noodles should be done now, drain completely.
- Add cooked pasta and broccoli to the skillet (still on low heat) with alfredo sauce. Use tongs to stir and coat all the noodles. Season with salt and pepper to taste.
- Slice chicken into bite size pieces and stir into noodles. (Can also be served on top)
- Top with chopped bacon.
Dropping fresh broccoli florets into boiling pasta water precisely two minutes before the fettuccine finishes cooking utilizes residual heat to achieve crisp-tender greens without separate vessel usage. When thermal energy transfers efficiently between boiling starches and dense vegetable cell walls, chlorophyll is preserved alongside a vibrant green hue. Coordinating multiple cooking elements simultaneously requires mapping out the thermal inertia of heavy cream, butter, and cheese.
- Bake bacon on a foil-lined sheet at 400 degrees Fahrenheit for approximately 15 minutes to render fat evenly without burning the protein solids.
- Brown boneless chicken breasts in olive oil over medium-high heat for 4 to 5 minutes per side to develop deep Maillard compounds before resting them under foil.
- Whisk heavy cream and butter together after gently sautéing minced garlic for 60 to 120 seconds, ensuring the dairy emulsion does not break under excessive heat.
- Stir freshly grated parmesan cheese into the reduced cream and butter mixture only after lowering the heat, preventing proteins from seizing into rubbery clumps.
Using freshly grated parmesan yields a smooth, homogenous sauce because pre-bagged alternatives contain cellulose powder anti-caking agents that disrupt emulsion stability. Mastering this sequencing ensures the pasta maintains an al dente bite while absorbing the rich dairy coating properly.
